The Captain!! Posted December 24, 2018 Share Posted December 24, 2018 2 hours ago, Mark D Pirate said: I'll be making slants off of this, will try drying the slurry as well since that'll be super easy to mail to those who want to play with it Will be indebted to you Mark if you could. Link to comment Share on other sites More sharing options...
ben 10 Posted December 24, 2018 Share Posted December 24, 2018 I'll grab a satchel of the Imperial one. maybe. if i can find it. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 24, 2018 Author Share Posted December 24, 2018 42 minutes ago, Ben 10 said: I'll grab a satchel of the Imperial one. maybe. if i can find it. Will send you details for a local HBS here in Radelaide that stocks it. Won't post it public since think that breaches TOS. However I'm willing to mail you a dried culture since its almost indestructible by all accounts.... Bag of flakes of a dark, resinous substance in a zip seal bag won't look suspect coming from Adelaide surely ? 1 Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 24, 2018 Author Share Posted December 24, 2018 1 hour ago, The Captain1525230099 said: Will be indebted to you Mark if you could. No problem, building up my culture still. Will dry some out for postage since will likely explode in transit otherwise ( I chit you not, this stuff is like Rambo on a bad day) People have been freely sharing these yeasts for hundreds of years, it's very much in the spirit of the style. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted December 24, 2018 Share Posted December 24, 2018 that was the shop i was looking at actually. i';; send a beer or two your way in return. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 24, 2018 Share Posted December 24, 2018 Maybe they should use that as the kit yeast so newbies can get better beers at the usual elevated temps they use. 1 Link to comment Share on other sites More sharing options...
Beerlust Posted December 24, 2018 Share Posted December 24, 2018 Sorry for the late question on this one, what is the "BIG" thing about this strain? Hard to get hold of? Rare? What are it's flavour properties etc.? Just curious. Cheers, Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted December 24, 2018 Share Posted December 24, 2018 1 hour ago, Beerlust said: Sorry for the late question on this one, what is the "BIG" thing about this strain? Hard to get hold of? Rare? What are it's flavour properties etc.? Just curious. Cheers, Lusty. Can Ferment at very high temps and still produces beer with no off flavours, ferments very quickly and produces different fruity flavours according to strain. If that makes sense. Link to comment Share on other sites More sharing options...
Beerlust Posted December 24, 2018 Share Posted December 24, 2018 1 minute ago, The Captain1525230099 said: Can Ferment at very high temps and still produces beer with no off flavours, ferments very quickly and produces different fruity flavours according to strain. If that makes sense. Yup. Thanks. Sounds like the Coopers Ale kit yeast??! Cheers, Lusty. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted December 24, 2018 Share Posted December 24, 2018 Probably wouldn't want to be fermenting Coopers kit ale yeast at 35 degrees though Link to comment Share on other sites More sharing options...
The Captain!! Posted December 24, 2018 Share Posted December 24, 2018 Might get more banana in it though🤪 1 Link to comment Share on other sites More sharing options...
King Ruddager Posted December 24, 2018 Share Posted December 24, 2018 Oh man, I've got to get some of this for the time after the next time I make Viking Beer!! 1 Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 25, 2018 Author Share Posted December 25, 2018 16 hours ago, Beerlust said: Sorry for the late question on this one, what is the "BIG" thing about this strain? Hard to get hold of? Rare? What are it's flavour properties etc.? Just curious. Cheers, Lusty. As mentioned it happily ferments at very high/ variable temps without off flavours. Very fast starting, this batch had less than an hour lag time and was at high krausen within 4 hours Extremely flocculant , turned off the stirplate and could literally watch it drop out 78-83% apparent attenuation High alcohol tolerance 13-16% Low ph tolerance Can be dried easily by home brewers Currently chatting with a doctoral student in Denmark about it and in his lab tests it's showing some kill factors as well , Low mutation rates . So it's very different to the other Sacc. Strains, not suited to every beer style of course but I have a few plans to push the limits with it 3 Link to comment Share on other sites More sharing options...
Beerlust Posted December 26, 2018 Share Posted December 26, 2018 Thanks for the info Pirate. Certainly very interesting. I'll be following this thread. Cheers, Lusty. Link to comment Share on other sites More sharing options...
The Captain!! Posted December 26, 2018 Share Posted December 26, 2018 Marks description is much better ha ha ha ha Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 27, 2018 Author Share Posted December 27, 2018 FG -1.011 so 81% attenuation in 60 hours Dry hopped once I'd dropped temp to 20° for 36 hours and already on way to CC . 7 days pitch to pour is looking realistic 1 Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 29, 2018 Author Share Posted December 29, 2018 Annnnd it's in the glass.... Clarity will improve since I only fast carbed it this morning (no finings used) so shook it like it owed me money Kviek plays really well with rye, I was right about hops and esters melding well. Citrus, orange and tropical fruits, low pine / dankness spicy/ earthy malt with bready backbone and a smooth, clean bitterness . Doesn't taste green at all , no off flavours at all Have a cube of my version of DSGA warming up and a vitality starter spinning away so going again!! 6 bloody days pitch to package..... I love this stuff!! 11 Link to comment Share on other sites More sharing options...
Wobbly74 Posted December 29, 2018 Share Posted December 29, 2018 I'm inspired. Dropped in to left barrel in Balhannah today, knocked back a couple of tasting panels and picked up a 4 pack of the 46 & 2. Sitting in the esky today and will stick it in a cold bag for the long drive back to Melbourne... Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 29, 2018 Author Share Posted December 29, 2018 This stuff really is mental.... Experienced users are encouraging me to pitch even lower than I have been. I'm talking using the equivalent of a single pack of dry yeast in a double batch of 1.060 mental... Mind being blown regularly. Good work @Wobbly74 , it's a bloody nice beer. What else did you try while there? Drive safe Link to comment Share on other sites More sharing options...
Wobbly74 Posted December 29, 2018 Share Posted December 29, 2018 Just now, Mark D Pirate said: This stuff really is mental.... Experienced users are encouraging me to pitch even lower than I have been. I'm talking using the equivalent of a single pack of dry yeast in a double batch of 1.060 mental... Mind being blown regularly. Good work @Wobbly74 , it's a bloody nice beer. What else did you try while there? Drive safe Err, basically everything Bitter, pale ale, Belgian pale, dubel, passionfruit sour, red kveik ale, 46&2, dunkel, saison...maybe one other? Link to comment Share on other sites More sharing options...
Mark D Pirate Posted December 29, 2018 Author Share Posted December 29, 2018 Hahaha good man, like Pokemon.... Gotta catch em all!! The head brewer/owner is a champ, very supportive of our local brew club which isn't overly surprising since he was founding president . Wealth of knowledge on farmhouse and non yeast ferments and a solid brewer too Link to comment Share on other sites More sharing options...
Hairy Posted January 27, 2019 Share Posted January 27, 2019 My Kviek yeast is now on its way from the US. I was just given a vial of Simonaitis Lithuanian Farmhouse yeast so I might have a crack at that one first when my current beer finishes fermenting. Link to comment Share on other sites More sharing options...
Mark D Pirate Posted January 27, 2019 Author Share Posted January 27, 2019 Awesome, no idea what that strain will do. If you use Farcebook check out the " Milk The Funk " group and their Wiki page, solid resource for alternative ferments 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 27, 2019 Share Posted January 27, 2019 2 hours ago, Hairy said: My Kviek yeast is now on its way from the US. where from? Link to comment Share on other sites More sharing options...
Hairy Posted January 27, 2019 Share Posted January 27, 2019 21 minutes ago, Ben 10 said: where from? Not sure of the supplier (I didn’t organise it) but it is coming from Maine. It looks like we are getting Horindal, Voss, Laerdal and Mitbust strains. I will let you know if I successfully manage to dry it and I can send you some. Link to comment Share on other sites More sharing options...
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