Hey, I just saw this thread:
https://www.homebrewtalk.com/showthread.php?t=545604
do you think that first strain is the one you got? It says up to 98F and its norwegian....it doesnt mention a spicy component though
Sweet. I am very interestedin any new farmhouse yeast strain. So I remember you saying it's got spice, like almost xmas spices? What do you characterize the flavor profile the yeast brings in it own? I'll probably try to blend it with another saison yeast
http:// https://www.homebrewtalk.com/showthread.php?t=542346
It is cheap & easy - and that's my blog, I've sent yeast to over 100 people, so I know...
B
Looks like you're the man I was looking for!It is cheap & easy - and that's my blog, I've sent yeast to over 100 people
So I got some of the omega yeast. You're saying it's the "stranda" one from that post?
Hmm lemons nuts straw... Should go well with one of my saison yeasts. So you have tried some of these fermented very hot? I'm curious as to why omega says the flavor profile is more or less the same across a +30F span
God morgen joshesmusica!
How is it going with you kveik?
Whats the end result, especially taste and attenuation.
Would you mind sharing your FIL Jule-Ol Brown Ale recipe?
best regards
Jan
Do you get anything from the Pacific Jade bittering in terms of flavor? I have Galaxy and Cascade, so I will try that combo. I thought Galaxy alone was a little one dimensional (passion fruit dimension).
Those are yeast; not likely a Saccharomyces species based on the elongated morphology, bud size & bud location. Other than that, its not really possible to nail down what they are.
Bryan
The big give away is the formation of rosettes (clusters of cells attached at the poles) and chains, and the very large bud sizes (some upto 2/3rd the size of the mother cell). Sacch species separate completely upon cell division (so no rosettes or chains) and tend to form buds that are much smaller than the parental cell. You also have some cells that are budding axially, which Sacch doesn't do.
It may also be a mixed culture, again that's not really possible to tell from simple microscopy
So bacteria don't behave in the way you just described?
Lars sent me some of this as well about a year ago. Once I streaked it out and isolated what are pure strains I gave some to a friend and am now just getting around to using it and testing myself. Very excited!
That's what I was wondering about (not me alone) earlier in the thread, how to get hold of a sample of this strain... Like, there is some yeast exchange sort of club but looks like it its membership is a pretty tricky thing to obtain.Lars sent me some of this as well about a year ago. Once I streaked it out and isolated what are pure strains I gave some to a friend and am now just getting around to using it and testing myself. Very excited!
That's what I was wondering about (not me alone) earlier in the thread, how to get hold of a sample of this strain... Like, there is some yeast exchange sort of club but looks like it its membership is a pretty tricky thing to obtain.
Lars sent me some of this as well about a year ago. Once I streaked it out and isolated what are pure strains I gave some to a friend and am now just getting around to using it and testing myself. Very excited!
Was it the Voss strand that you got? How many different strains were there? Any non-sacch strains? Any bacteria?
No idea, though I'm pretty positive there was no bacteria. All I know is I streak out any culture I get from anyone regardless of whether it's claimed to be a pure culture. I want to know that what I'm evaluating is a pure source and will be consistent.
Hej joshes,
so what has been the result of your 2 beers that you brewed with the vossakveik?
i brewed mine with Pils, Rye and CaraAroma @ 1.060; 40 IBU from Tradition and fermented @ 25°C / 77°F.
I got a ridiculous attenuation of 66% and a cloyingly sweet beer. Gladly i could market it as Christmas Ale / Jule Öl.
Any tips for a higher attenuation?
cheers from Münster
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