Voss Kveik definitely is a monster, actually I would now call it "immortal" after what just happened to me. After fermenting my most recent NEIPA with the last of my original Omega Voss Kveik slurry I'd stored in my beer fridge, I decided to try drying the slurry. Per this
thread on drying Kveik I put my slurry into the oven with only the oven light. I instructed my wife to not turn the light off. After about day 4 it looked ready to package which I'd planned to do that evening. Before I got around to doing this, my wife decided she wanted to bake some cookies and started preheating the oven forgetting I had my yeast in there. Shortly after turning the oven on she realized I was drying yeast and pulled the tray out of the oven. When I asked how hot the oven got she said "I don't know". Oh me :-(. I decided to make a 1.060 starter to test if yeast had met their demise or not. After 24 hours on the stir plate I still had no bubble activity and decided the yeast was "cooked", literally. I decided to wait another 12 hours before tossing the starter "just in case". Well, I'm glad I did. About 35 hours after building the starter I had a one inch krausen! This yeast is unbelievable. I suspect I have yeast mortality due to the higher heat and why such a long lag time with the starter. If I choose to re-use these yeast flakes in the future I'll definitely do a starter first, unless, I bite the bullet and drop $10 on another pouch of Omega Voss or better yet Lallemand's dry Voss becomes available at my LHBS.
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