Kveik harvesting time?

[CoreyD]

I'm getting ready to use Imperials A44 Kveiking. This info is just what I needed.

 

[HaySed]

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?

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/

 

[RPh_Guy]

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/

Keep in mind this experiment was dried slurry.

Dried yeast harvested from kräusen would very likely have better viability.

 

[HaySed]

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?

 

[RPh_Guy]

Does juniper have any anti-microbial properties?
I thought it was for flavor.

Edit: Hmm I guess it does. However, it seems to have rather high MICs compared to how much would be added to a beer ... And it seems to have a higher anti-microbial effect on yeast than on bacteria. At least on first glance at the studies I could find. Too intoxicated to read further right now.

 

[Kenmoron]

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?

Apparently juniper infusions have been used for many hundreds of years (if not, thousands) for cleaning purposes. It actually wasn't traditionally used just to flavor beer...it eventually made its way in as people liked the balance and taste it provided. It can be assumed that some of the same antimicrobial properties of the plant can be found in any part of it, but I doubt there is much info regarding the specific amounts. I would say go ahead and assume there is a little but don't solely rely on that.