ZRedIROC
Active Member
I've seen some posts about harvesting kveik slurry but I've read you can harvest during peak krausen also. Has anyone harvested early or done both? Slurry seems safer but don't know if there is a benefit to doing it early.
Great info. Do you have a reference on the theory behind the harvesting location (top vs bottom) and timing? I intended on saving/drying some Hornindal from a slurry in the near future, but of course am now paranoid about it, and this is the first I've heard of optimal harvesting locations/times.Best to refer to the Kveik Registry for preference as to top or bottom harvesting for your particular Kveik. Some of the listings also have the number of hours into fermentation to top crop. Hornindal, for example, states 40 hours. Opshaug, on the other hand, does not have that listed. But another Stranda strain (#41), has 20 hours. WL site has 30 hours for Opshaug. That is what I'm going with. Very likely that the crop time is more critical for yeast blends (to duplicate harvest time of the originator and preserve the proper strain proportions). The Kveiks we are using are single strain, so possibly not an issue.
http://www.garshol.priv.no/download/farmhouse/kveik.html
To preserve the integrity of a mixed culture you need to maintain consistency in the way it is used, harvested, and stored.why there is a preference for top or bottom for specific Kveiks
Does that make it a non-issue when a lab has isolated a culture from the microbes, right? For example - Omega's Hornindal (OYL-091). Could that, in theory, mean top or bottom harvesting is okay?To preserve the integrity of a mixed culture you need to maintain consistency in the way it is used, harvested, and stored.
Otherwise you're changing the ratio of the microbes and the resulting flavor. That's not necessarily a bad thing, but maybe not what we want.
That's correct, but you probably get the healthiest yeast from the top, FWIW. Bottom harvesting an isolate won't change the culture.Does that make it a non-issue when a lab has isolated a culture from the microbes, right? For example - Omega's Hornindal (OYL-091). Could that, in theory, mean top or bottom harvesting is okay?
ill bet your house smells great when youre drying yeast.Only a little bit of the flakes, couple grams.
Here it is now. I just have the light turned on, no other heat.
View attachment 639823
Kveik is exceptionally stable due to its genetics and most kveik cultures are used to being dried. There are claims that dried kveik is viable for 20 years.Only a couple of the grams for direct pitching?
Just wondering how that is enough. I know the kveik does well under pitching but it seems like a really small amount. If the half life of slurry harvest is 3 months wouldn't the half life of the dry be days? Or does drying some how increase the half life?
It doesn't have much odor. Just a little yeasty aroma when you're really close to it.ill bet your house smells great when youre drying yeast.
Thank you for sharing this resource.Best to refer to the Kveik Registry for preference as to top or bottom harvesting for your particular Kveik. Some of the listings also have the number of hours into fermentation to top crop. Hornindal, for example, states 40 hours. Opshaug, on the other hand, does not have that listed. But another Stranda strain (#41), has 20 hours. WL site has 30 hours for Opshaug. That is what I'm going with. Very likely that the crop time is more critical for yeast blends (to duplicate harvest time of the originator and preserve the proper strain proportions). The Kveiks we are using are single strain, so possibly not an issue.
http://www.garshol.priv.no/download/farmhouse/kveik.html
It’s not like baking bread... that is a great aroma to most people.ill bet your house smells great when youre drying yeast.
For what it's worth, I absolutely love my Fermonsters (I have a bunch of them in various sizes).I ferment in carboys so top-cropping is much more difficult with my setup.
Is there a difference between waxed paper and parchment paper?Parchment paper is actually a pain in the ass to work with, especially with something as light as krausen.
Is there a difference between waxed paper and parchment paper?
I had no problems at all with my waxed paper.
Sheesh, powerful lights! Not sure that batch is still alive.ALERT! Five hours into drying and I have measured a temperature of 150F in the oven! This particular oven has 2 lights (probably 40W, have not checked). But I imagine that even a single bulb could get quite hot over time. I have found that propping the top of the door open by about 1/2" is keeping a 110F temperature, which seems about right.
Sheesh, powerful lights! Not sure that batch is still alive.
I found this blog where the author does testing over a 6 month period and found a viability drop of only 6% to 8% per month from dry kveik yeast.Only a couple of the grams for direct pitching?
Just wondering how that is enough. I know the kveik does well under pitching but it seems like a really small amount. If the half life of slurry harvest is 3 months wouldn't the half life of the dry be days? Or does drying some how increase the half life?
Keep in mind this experiment was dried slurry.I found this blog where the author does testing over a 6 month period and found a viability drop of only 6% to 8% per month from dry kveik yeast.
http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale/
That is awesome!Keep in mind this experiment was dried slurry.
Dried the yeast harvested from kräusen would very likely have better viability.
That is awesome!
I don't want to hijack this treat. I do have a quick question. Anyone knows if juniper berries work the same antibacterial effect as the branches like they use in the kveik regions?
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