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+1 on these insulated bags. Using one for many years before recently getting better temp control. Works great.

An extra perk to using the kveik yeasts are they are super-easy to save and reuse. You can easily scoop off krausen or trub and store in fridge, or you can dry them and store in freezer for (literally) years. Just look up the threads to find out more. But saving $10 or more per batch is nice.

Hornindal is in the thread title, but as I read through the entire thread, there are MANY comments related to other kveik strains, Just any FYI, no attempt at starting a flame war.:mug:

You wouldn't get the same beer using kveik for various Belgian styles. But that doesn't mean it wouldn't be a good beer, just no longer really a Belgian. No, I haven't tried that yet.

Just opened the first bottle of a recent Vienna base malt pale ale with Simcoe hops and Hornindal Kveik. Very tasty and refreshing in this hot weather.

Vienna base malt pale ale using Hornindal Kveik yeast. Very tasty and refreshing on a 90+ degree day in Chicago.

No chill saves a lot of water for me. And Starsan can be applied to many surfaces via a spray bottle...you don't need 5 gallons of water w/Starsan to sanitize a 5 gallon container. You ca also reuse Starsan solution A LOT of times. You just need to check the pH with those paper strips to make...

First boilover in the kitchen could kill your hobby (personal experience). Get something like "Fermcap" to help prevent boilovers, unless your boiling capacity has PLENTY of room. Brewing in the garage (if that's an option) prevents a lot of conflict such as tying up the kitchen, "making a...

Rarely gets to age. Have actually had to purchase beer.😱 It's a tough life.;) During Covid consumption has increased a little. With spouse off work that also increases consumption. Glad I just recently discovered Kveik yeast. I'm trying to brew a number of batches in a short time to build up...

Has anybody else read the info regarding some kveiks should be top-cropped, and some should be bottom-harvested (if that's the right term)? I found out too late that Hornindal is listed as a "bottom-harvest". Will that make any difference and if so, what? As you can tell, I'm just getting into...

I've read anywhere from 1 tsp. of yeast to 3/4 cup for a 5 gallon batch. That's a pretty wide range. And most things say underpitching is better. So, thoughts on quantity to pitch (I'm brewing either today or tomorrow)? Thanks!

I collected about 3/4 cup, and I sanitized everything.

Hopefully I haven't already screwed this up. I just finished bottling a batch of beer, and saved a couple of scoops of the Hornindal kveik slurry, Can I just refrigerate it overnight or for a couple days , and then pitch it in a new batch? Thanks!

Thoughts on how much to use?

I was planning on doing 2-3 batches of different brews using Kveik. Basically transfer the wort off the yeast as soon as it's done fermenting, then brew a different batch and use the yeast cake. What do I ned to take into consideration when doing this? I'm looking to the least labor intensive...

Home Depot- 5- gallon paint strainer bags. $3-$5 for a package of 3. Elastic around top . I use it for 5.5 gallon batches in an 8-gallon kettle. Slip it off the rim, put it through a slip-knot "hangman noose" and works fine with pulley. The weight of the bag is plenty to keep the bag secured.

Sorry, if I'd read through all of these before responding, I'd have been able to eliminate a few of these answers.

You said it all perfectly! That covers pretty much all of it.

Cost is a factor for many people. I'm not sure what a CFC costs, but I know it's more than zero. And it originated in the "outback" areas in Australia, where water is a scarce resource, so water conservation is another factor. Fewer things to clean. Best feature of homebrewing, lots of...

I've done that a couple times. It's a col feeling when you think "I want a new beer but I don't feel like brewing" and you remember that all you have to do is transfer to a fermenter and pitch yeast.