Looks great!, What procedure do you follow?.Just to horrify the sanitizers out there....View attachment 620010
Looks like a slab of shatter/bhoJust to horrify the sanitizers out there....View attachment 620010
After a week. Pretty sure it's fully dry but will probably give it another day.
This is the second time I have dried Kveik; have made two batches of beer with it, both have been great.View attachment 621015
Thanks. I already had dried some, but this is the first time I'll use it to brew. Should be fun.Some [emoji16]
I've pitched as little as a few flakes.
I have also moved to much smaller volume of trub to dry; struggled to get that large amount dry.
you could try it, i think 170 would be too high but its worth a shot. if u want i can test it myself i have some slurry sitting in a fermenter ready to dry this week and i can try out. another option would be to get one of those food dehydraters for cheap and use that. you will still be exposing it to ambient air and whatever bacteria is in it though.Closest I can get is 170 in my oven - think that would work? I know kveik is hardy stuff!
Wouldn't use those, they are literally blowing air over it all the time. This is asking for infections.you could try it, i think 170 would be too high but its worth a shot. if u want i can test it myself i have some slurry sitting in a fermenter ready to dry this week and i can try out. another option would be to get one of those food dehydraters for cheap and use that. you will still be exposing it to ambient air and whatever bacteria is in it though.
I baked mine accidentally with just the oven light. I didn't realize the oven light could produce so much heat but live & learn I guess. I even chiseled off some of the yeast to do a starter just for fun and to see how robust this stuff really is but it was a goner170°F is way too hot. Pasteurization occurs over 140°F.
You can possibly use the oven light as a heat source to maintain lower temperature.
See here:
https://www.homebrewtalk.com/forum/threads/drying-kveik-fast-and-easy-method.669196/
You mean, you made a baking tray of homemade yeast nutrients!I baked mine accidentally with just the oven light. I didn't realize the oven light could produce so much heat but live & learn I guess. I even chiseled off some of the yeast to do a starter just for fun and to see how robust this stuff really is but it was a goner
I know this is resurrecting an old thread (if not a full zombie, than at least mostly dead...)my question is why didn't you add heat? drying it in the oven has yielded fantastic results for me, 10+ generations of drying different cultures and i haven't had an infected beer yet. although i do have a rather nice convection gas oven that allows me to dehydrate at 100 degrees. it usualy takes about 32 hours to full dry the yeast and dregs from a 5 gallon batch.
Closest I can get is 170 in my oven - think that would work? I know kveik is hardy stuff!
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