fermenting with homemade dried kveik

[NeverDie]

And this is easier than using liquid yeast?

I hear you. The answer would be no, not if I already have liquid yeast on hand. Right now it may sound hard just because right now I'm blazing my own trail on how to dry it. However, if this drying method works, I do think drying it will be easier than the overhead of freezing it and then later doing a starter.

That said, drying yeast might be harder than storing it in a refrigerated low ph saline solution, though that too would require a starter....

Once dried, I'm guessing it should last a long time. Also, my local homebrew store doesn't always keep liquid Hothead in stock (and it may be old in a massively puffed packet even if the store does have it). Plus it's an hour roundtrip to the store in drive time alone, so in my case that potentially figures into a comparison.

 

[Maylar]

Order it online with ice packs. Just not in the dead of Summer.
Once harvested, keeping liquid in mason jars in the fridge seems far more reliable and less prone to contamination than what you're doing. It seems to me you've reached a point of diminishing returns on your investment in time.

 

[Miraculix]

I think we should drop this idea of having to do a starter with kveik, it is simply not necessary.

 

[NeverDie]

I think we should drop this idea of having to do a starter with kveik, it is simply not necessary.

That would be great. I'll give it a try. I have some leftover Voss that's been sitting in a few small jars in the refrigerator for the last 5 months. I'll try pitching one of them without a starter into a test batch and see how it fares. Afterward I'll report back.

 

[NeverDie]

Reporting back:

1. The 5 month old liquid Voss I had stored in the refrigerator came roaring back to life even with no starter.

2. The dried hothead has re-animated, but it's fermenting much slower pace than if I had pitched the same amount of yeast in liquid form. I hypothesize the reason is that not a lot of it survived the drying/re-animation process. I rehydrated it with GoFerm, and I'm using the TOSNA protocol. Presently, it has only one sugar break remaining. The aroma smells correct, so it's likely I avoided contamination this time around.

I think the cheap humidity sensor I was using is way out of calibration. I was never able to get it below a 15% RH reading, even in an empty sealed box with an ocean of desiccant around it. So, maybe I actually over-dried the yeast? Is such a thing even possible? I need to find a more accurate humidity sensor....

 

[Julian Høstan Urrea]

Like i said before. Just put it in a bucket smeared on sone baking paper and put the lid loose on. Wait a week. Tada! Dried kveik

 

[NeverDie]

Like i said before. Just put it in a bucket smeared on sone baking paper and put the lid loose on. Wait a week. Tada! Dried kveik

At what temperature?

 

[NeverDie]

This is a good overview:



I can see how getting one of those ultra-fine sieves or meshes would help a lot for removing excess water at the get-go.

 

[Julian Høstan Urrea]

At what temperature?

I've put it at about 20 celcius.

 

[NeverDie]

From what I've been reading lately, it's actually normal for a large percentage of the yeast in the slurry to die during the drying process. I just hadn't known that.

 

[NeverDie]

What would be the best wire mesh aperture for straining water out of yeast slurry?

My wild guess is that mesh#120 might do it: https://www.amazon.com/gp/product/B07SCP8S2N/ref=ox_sc_act_title_1?smid=AFMVA0H9B2EQE&psc=1

 

[RPh_Guy]

Why not just get a centrifuge?

 

[NeverDie]

Why not just get a centrifuge?

Cost.

However, I'm willing to be open minded. How many RPM would be needed?

 

[RPh_Guy]

Cost.

However, I'm willing to be open minded. How many RPM would be needed?

No idea, sorry.

Cost? Lay a bicycle on its side: instant centrifuge!

 

[NeverDie]

I'm not sure a bicycle wheel would get to a high enough RPM....

Perhaps make a variant of th 3D-fuge: http://www.labonthecheap.com/index.php/2019/04/26/3d-fuge-a-new-hand-powered-centrifuge/

or perhaps a dremelfuge:

 

[AzOr]

Is anyone else concerned with introducing a highly aggressive super attenuating yeast to their brew area that can thrive in just about any condition?

I've been following kveik threads pertaining to beer for a while now. I'm definitely interested. If it's as great as people talk about and tastes good in my; pilsners, British ales, meads and ciders. Then I'm in. Imagine only using one strain for everything.

I'm sure the traditional dudes making beer in their farmhouse aren't using multiple strains ranging from wine to lager yeast. Hell, some of the lager yeast I use don't show activity for up to 48 hours by then Mr. Kveik sneaks in through the back door and gets busy with my poor wort.

Mr. Kveik goes in and eats all the food, reproduces like a rabbit all before Mr. Lager has gotten off the couch. Damn him.

 

[Miraculix]

Is anyone else concerned with introducing a highly aggressive super attenuating yeast to their brew area that can thrive in just about any condition?

I've been following kveik threads pertaining to beer for a while now. I'm definitely interested. If it's as great as people talk about and tastes good in my; pilsners, British ales, meads and ciders. Then I'm in. Imagine only using one strain for everything.

I'm sure the traditional dudes making beer in their farmhouse aren't using multiple strains ranging from wine to lager yeast. Hell, some of the lager yeast I use don't show activity for up to 48 hours by then Mr. Kveik sneaks in through the back door and gets busy with my poor wort.

Mr. Kveik goes in and eats all the food, reproduces like a rabbit all before Mr. Lager has gotten off the couch. Damn him.

Only had kveik infections with non commercial kveik from Norway. The lab versions behaved and stayed within their designated brews.

 

[RPh_Guy]

I'm not sure a bicycle wheel would get to a high enough RPM....

I'm not sure either, but a larger diameter means it doesn't need as high RPM to generate the same force.

 

[NeverDie]

Is anyone else concerned with introducing a highly aggressive super attenuating yeast to their brew area that can thrive in just about any condition?

I've been following kveik threads pertaining to beer for a while now. I'm definitely interested. If it's as great as people talk about and tastes good in my; pilsners, British ales, meads and ciders. Then I'm in. Imagine only using one strain for everything.

I'm sure the traditional dudes making beer in their farmhouse aren't using multiple strains ranging from wine to lager yeast. Hell, some of the lager yeast I use don't show activity for up to 48 hours by then Mr. Kveik sneaks in through the back door and gets busy with my poor wort.

Mr. Kveik goes in and eats all the food, reproduces like a rabbit all before Mr. Lager has gotten off the couch. Damn him.

It won't happen. Lagers reproduce at temperatures well below what Kveik reproduces at.