Hi everyone, I recently managed to get my hands into some farmed kveik. I am very exited about it but very anxious too.
I am not very familiar with yeast harvesting, and i am ultra anxious about it. In the past i have managed to reuse yeast from the bottom of the fermentation chamber and clean it successfully. I have even tried top ferment harvesting with less success as i was too late and the fermentation was almost over when i harvested it.
Since this is a one time deal and i need to keep the kveik alive for many fermentations , should/can i just create a big 2L starter and store that into 250ml jars on the fridge before even i ferment? Maybe dry some of that yeast later?
The reason behind this is that 1, kveik can be underpeached , and i think with that method i have less risk on destroying my yeast.
I am asking because i dont see anyone doing it like this, and i guess there must be a reason about it that i just dont know yet and i dont want to learn it the bad way loosing my yeast.
I am not very familiar with yeast harvesting, and i am ultra anxious about it. In the past i have managed to reuse yeast from the bottom of the fermentation chamber and clean it successfully. I have even tried top ferment harvesting with less success as i was too late and the fermentation was almost over when i harvested it.
Since this is a one time deal and i need to keep the kveik alive for many fermentations , should/can i just create a big 2L starter and store that into 250ml jars on the fridge before even i ferment? Maybe dry some of that yeast later?
The reason behind this is that 1, kveik can be underpeached , and i think with that method i have less risk on destroying my yeast.
I am asking because i dont see anyone doing it like this, and i guess there must be a reason about it that i just dont know yet and i dont want to learn it the bad way loosing my yeast.