Kviek Hornindal suffer and slight funk

[Dgallo]

Ive over build some starters of kviek Hornindal and decanted to use the slurry for future beers. I had some time so I’d figure I’d use the slurry to over build a starter again to harvest even more. This time however the starts blow off smelt fruity but definitely had some sulfur to it. I’ve been reading that kviek has more nutritional needs than most strains, so maybe that caused stress. Has hanyone had a similar experience using 2nd generation kviek?

 

[Beer-lord]

I just starting drinking by first Hornindal brew but I over built the starter to use on another beer but haven't just yet. I've read that some think it should be just fine but I can say that the taste of mine has changed almost every time I'll pull a pour. Not in a bad way at all but it's changing quickly.

 

[Dgallo]

I just starting drinking by first Hornindal brew but I over built the starter to use on another beer but haven't just yet. I've read that some think it should be just fine but I can say that the taste of mine has changed almost every time I'll pull a pour. Not in a bad way at all but it's changing quickly.

Yeah I’m happy with using kviek and had no issue the first fermentation of first over built starter. But now in the second over build starter from the previous ones slurry there’s a lot for sulfur on the nose

 

[cactusgarrett]

I had this with a Hornindal starter i stepped up a couple times for overbuilding/harvesting purposes. I understand the sulfur smell comes from the stressed kveik. When i did the second setup up, I upped the gravity and increased the dry yeast nutrient (i used a LOT - 1 tbsp in 2L). I can't imagine that it requires that much nutrient every time, so i think having a higher gravity/quality starter is the more important factor. The first one I made was around 1.035, with a portion of it coming from table sugar, while the setup up was all DME and 1.050.

 

[RPh_Guy]

Right, yeast produce sulfide when they don't have enough nutrient. The low temp may also be contributing in this case.

 

[Miraculix]

Based on what I have read so far and based on my own experiences, I would not bother making a starter as one liquid pack is enough yeast for at least 3x5 gallon batches, if not more. Harvesting after the beer couldn't be easier, just slurry into plastic bottle, stores for over a year in the fridge. Use one tablespoon of it for your next five gallon batch. Pitch at 37c.

It can be dried at home as well, than it keeps for 20 years +.

If I would want to make a starter, I would make it at least 1.06 high, kveik needs that, otherwise it might not attenuate well or it gets stressed and sulforous.