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Kveik ( mental Viking yeast)


Mark D Pirate

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Ready for drying,  other experienced kveikers suggest just drying slurry but even after washing mine looks a murky,  slightly green colour from break material,  trub and hop matter 🤮 so not happening. 

Enough healthy,  vital yeast there to happily ferment a 300 L batch of 1.080 

15494966633451203590102.jpg

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  • 2 months later...

So, thoughts on bottling a beer with this strain? Seen as it flocs so much, surely there’s be enough in suspension to eat the bottle sugar?

Finally getting to brewing my Rosella Kveik pale ale next week.  

I’d love to send a few out to people. So that means bottling. Argh!

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  • 3 months later...
40 minutes ago, King Ruddager said:

Well, I've got my Kveik, my other ingredients are on the way ... what do I need to know?

Where do we start........

It decreases ph so it makes it tarty. Ferments quick and clean. 

The longer in the bottle/keg the longer it gets farmhousey.

itll strip hop flavour a little bit. 

25 minutes ago, King Ruddager said:

Also ... how do you pronounce it?

Apparently Ke-wake but as one syllable. 

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