When I saw that you dried the yeast I couldn't believe it. I am very weary of infections and will not do that. But you have deffinitely inspired me and I will top crop and reuse kveik. Your youtube videos are pure gold. Everyone who brews beer should see them and learn from them. The information is incredible! Thank you for making them.
Thanks Patrick. We are all very wary of anything that can spoil beer. Its a simple case of creating a sanitary zone and working within it. Its not hard really :)
Hello. Thank you, Master, for all the advice I have received and followed from you over time. You are the brewer I trust the most. I wish you maximum health and all the good in the world. 🍻
Love the information in your videos - so thanks. Got myself some Sigmund's Voss from Crossmyloof in Glasgow and found I didn't have to top crop. I switched from air locks to blow off bottles after my first fermentation - and being the greedy chap I am tend to fill my fermentation vessel a couple of inches below the top. The vigorous fermentation (and I could describe it as explosive) saw my blow off bottles with their distilled not sanitised water - full of top yeast. So much so that I had to empty and refill them three times. I emptied them into my yeast washing jars and I now have a bumper crop of clean white Kveik to share. Many thanks David.
The method of using a blow off bottle with purified water works a treat. I don't like opening my FV - so making beer up towards 25L in volume means the krausen loves squirting into my blow off bottle. Have used it straight from the fridge - and after it had air dried - all work wonderfully. I think I may be overpitching though. I will try a single tablespoon of my kveik harvest next time. Thanks again.
@@DavidHeathHomebrew Awesome! Only a few weeks ago the Verdant IPA and Voss Kveik became available here in Brazil, Ill propably do your Verdant IPA, seems delicious! And we are expecting temperatures of ~30 celsius this months so it will be a nice try for the kveik as well
Dried to perfection! Thank you for the video. Usually I don’t even bother washing them. I just collect all of the trub from the bottom of my fermenter in a mason jar using a sanitised spatula. Leave it over night in a fridge - decant the top liquid - again using a spatula I pull the yeast out and spread it over a few butter papers and chuck that in the food dehydrator on no heating. But my dried yeasts always come out dark and won’t separate from the paper, probably because of the sediment. So I cut the paper in square inch pieces. Inspite of all that maltreatment they are crazy healthy! I use a square inch piece of that for each of my 20 liter batches and the airlock starts bubbling in less than 4 hours except for Muri which takes a couple hours more.
Thanks David....your videos are thorough educational and explained so simply that are so easy to practice. I got my hands around some Kveik and am planning to top harvest for the first time thanks to your videos.. super appreciated.
I've been bottom harvesting, which I have found to be difficult. Top Cropping is definitely the way to go. A lot less decanting required and having the healthy yeast has made quite a difference. I have a pint sized mason jar full of Lutra Kveik and have used it to ferment 8 or 10 brews at this point. I have only re-harvested the yeast one time since my original collection so I am excited to see how it holds up after multiple harvests at this point. I likely won't dry the yeast but it's nice to see it can be done at the home level.
I was wondering about the dehydrator temperatur control. If you are running it for a while and then turning it off to cool down for longer, then I would buy one of those cheap timers where one has a ring of pins to activate the on/off switch. Most have a minimum interval of 15 mins though and that may be too much. Chopsticks between the drying trays may keep the temperature down too. Great video David.
I pretty much followed each of the steps that you outlined, however I do one to two step-ups when propagating yeast starting at 1.040 then stepping up to 1.060, and finally to 1.080+. I read an article about acclimating the yeast to higher gravities to avoid osmotic shock by doing step-ups for high gravity must or wort. However, I talked to a guy at the LHBS, and he thinks that the third step is unnecessary, and may just stress the yeast out. The step I haven't done is using a fine sieve to drain the water, and I use an oven with only the oven light on with the door closed to dry on parchment paper over night. I line a sheet pan with aluminum foil first with a layer of paper towel between the aluminum foil and the parchment paper. Then I spread the kveik on the paper thinly. I bought a lab stand at a garage sale for about a dollar many years ago not knowing what I would use it for. It was a little beat up, but with a little love, it works just fine. It comes in handy now when using my separatory flask.
Thank you for this excellent and comprehensive video! I'm going to start drying my already harvested kveik to save space in my fridge. I do have a dehydrator with temperature control, from 40 or 50 C I believe all the way up to 70 C. What would be the recommended temperature to avoid burning the yeast while drying it?
A lower temperature is always good and be sure to check it regularly. After some times you will know how long to give and this can vary with different equipment.
Thanks Richard. Hmm odd. Google tells me this:- 1 litre = 1.057 us liquid quarts. Ive never used quarts personally but I like to cover both metric and imperial to cater for all. Are the different types of quarts?
Yes, 1 litre = 1.05 quarts, or 1 quart = ~950ml, so quart is just under a litre :) There would historically have been more than one quart. An old imperial quart would have been a bit over a litre, being as an imperial gallon is 4.5l, but I'd assume anyone who says quart now is referring the the US quart, based on the 3.8l US gallon. Thank god for metric!
@@DavidHeathHomebrew There is a reason. Imperial quarts are bigger than USA quarts. Imperial = 1 quart, 40 (fluid) oz. 1.137 L USA = 1 quart, 32 (fluid) oz. 946.36 mL You are both correct.
Great video thank you very much for the content!!! I have seen other harvesting techniques that are using directly the yeast cake from the bottom of primary fermentor and drying it in the oven at 30 Celsius with the fan on for... like 5 hours or so. I guess that part of the yeast will be there with all the sediments, meaning you will have to pitch more compared with the one you dried as it is "pure" yeast. How effective is that compared to separating it and the process that you perfectly explain on this video?
Ready to go but missing a serarator. Do you mind to link to the plastic one or search key words. I have not been able to find on AleExpress. Thanks for another great post. Very easy, straight and very informative 👍
No problem here is a link:- NOK 264.45 6％ Off | 1000mL Pear-shaped Plastic Separatory funnel with PTFE Stopper PP Separating Funnel Laboratory Supplies a.aliexpress.com/_r4Tw
Awesome! I just propagated some Opshaug when I realized that I had less than a gram of small flakes left! I had promised a farmer in Norway, Sigurd Saure, that I would send him some to try out even though its single strain isolate. It's almost done drying as I write this. Lets see if I intuitively did it the way you do...
Do you know of a website or group page where we can share or get some Kveik that is not available to us locally ? Our Home brew club would absolutely love to try out some of the other less commercial strains !
If you search on Facebook for kveik you will see various groups pop up and some have selling. There is one dedicated selling group called “Kveik kjøp salg” which is Norwegian for “buy sell”. No problem in using English there. There is also a seller on Ebay “Yeasterbunny” who has a great reputation. Ive bought sone this way with no issues. The kveik is sent in dry form. Hope this helps :)
This is a timely video because I am about to plunge into the Kveik pond and (It may have been your site) I read somewhere that the yeat you where working on is good for Ales although I saw a review and it said it have a neutral effect. The Kveik I am lined up to buy says that it OK wos 23-25L and it was very adamant that it was NOT an Isolate. I have no idea if that is good or bad because most other sources of Kveik (I think I have learnt to spell it now) seem to be Isolates. I am very much in the position of "xnrv" below, so thank you for this timely video.
Hey, great video! I plan using kveik Voss on Mangrove Jack's pink grapefruit IPA and I have a question...because kveik will finish fermenting so fast (aprox. 3 days) when should I add the hops for dry hopping? I read online that it would be bad if I add them the same time with the yeast, but I also read that kveik goes down very fast in the fermenter and if i don't bottle it as soon as it stops fermenting there will be no yeast left in the bottle for secondary fermentation and carbonation...i really dont know what to do. Thanks!
I found the detailed explanation very useful as always from your videos. I have been successful in freezing liquid yeast mixed with glycerin, and good recovery after a number of years in the freezer. Would this work for Kveik yeast?
Great as usual. Did you decant your beaker before adding to the Seperatory funnel? If not do you see this as a problem? I just want to minimise the size I need to buy, I have a to 2l flask for starters and will prob decant slightly into a 1l seperatory
Can I just decant and smear the yeast straight on baking paper, skipping the sieve step ? I have a fruit dehydrator , I suppose the temperature setting should be 35-40C?
@@DavidHeathHomebrew something does not add up in my brain. I am trying to wash hefeweizen yeast, will se how it goes :) thanks for the video by the way.
David, thanks for this. I plan to follow your methods exactly. A couple of questions -- after you ferment out the starter, and put it in the frig overnight, it has a thick layer of trub on the bottom, and a thin layer of yeast on top of that. You then transfer the liquid to the separatory funnnel. How do you get the settled out yeast to go into the funnel, while leaving behind the trub? or do you essentially leave behind the settled out yeast, and end up only harvesting the yeast that is still in suspension in the transferred liquid? Thanks for any guidance you can provide. cheers!
David Heath Homebrew I think Robert was referring to the yeast that is left in your initial starter vessel AFTER you transfer the liquid to your separatory funnel. He was asking if you harvest this yeast too or do you just collect the yeast that is in the liquid you transfer. I was curious about this as well.
As a recent Kveik yeast enthusiast but somebody who has done at least a moderate amount of research on the topic of Kveik yeasts I find the amount of detail to your as close to laboratory methods as you can get in the treatment of your Kveik yeasts as possible interesting when it appears to me, the original farmhouse brewers take virtually no such precautions with their yeast in the use of yeast rings and other methods to collect and air-dry their yeasts. I am currently sitting on quite a large crop of Kveik Voss I bottom cropped from my Flex+ fermenter which I have been washing with distilled water and which I plan on spreading on either parchment paper or cheesecloth to open-air dry. Who knows? Maybe I'll end up coming up with my own American cityhouse (I live in the city) Kveik yeast which I think will be more in the keeping of the spirit of the process. I'm not trying to tell you you're wrong, only a difference in thought processes as I can see it. Personally, I think coming up with a localized culture might be pretty interesting
Thank you. Yes the original processes were very basic and risky. Do not forget these came from farmers. These days brewers simply know better and a better approach can be used. There are not many these days in Norway that use the old methods but there are some.
@@DavidHeathHomebrew Without the basicness and riskiness, would Kveik even be a thing? Many of these cultures are infected with bacteria, that may never have happened without the process as it was. I would also have to say there is a certain risk to the way beer is brewed in the Belgian monasteries with their open fermentations and such.
@@TheWinkingPigBarBQ It's an interesting debate, but what you will likely find is that in simpler times they will have had a harder time isolating and protecting 'heritage' strains like we do now, it would not surprise me if farmhouse brewers were working with a breadth of yeast varieties from their environment, and that would have been in flux all the time due to their practices. Modern brewers are more concerned with repeatability in a way that brewers from long ago couldn't dream of with their techniques, not to say one approach is superior to another.
Hi David Thank you for another great video👍🏻 Question: Can you do this with all types of yeast? Or does it have to be kveik yeast to use this drying method?
I have made a home scale very small Bioreactor for growing up yeast cultures of Kveik Yeast for drying and freezing yeast slurry , Its a 1 quart to 1/2 gallon reactor depending on which jar i use. Basically its a ball airlock lid( the kind for fermenting vegetables with a built in airlock) that i drilled a second hole in and put a stainless steel air stone that is hooked to an air pump and it sits on a Stir plate, so, if my understanding of the process is correct this would be a Very Basic Bioreactor. My issue is the feeding schedule for optimum yeast growth and how much sugar and nutrient i should be feeding it daily. I have Fermax yeast Nutrient and I am doing my Grow up with white Table sugar because its a cheap easy sugar source. I am building up a personal yeast bank of Kveik yeast strains for use in Home wine,beer and mead making. So My goal is the highest biomass I can achieve with the limits of my home made set up. My reactor it self is working so far I am just not sure on a rough estimate of how much sugar and nutrient to feed it daily. I dont have a super accurate Gram scale(yet) so I am using measuring spoons and cups at this point At the present time, I am doing roughly 1/2 teaspoon of yeast nutrient and about 1/4 cup of sugar daily in a 1 quart volume of water I was wondering how these amounts look and if i should change them, if so how much of each would you suggest. The yeast nutrient I have is a General purpose nutrient designed for home wine,beer and mead making. My sugar source is currently white table sugar due to price and ease of access. Any suggestions you can offer would be greatly appreciated.
I never use sugar. I use DME in starter levels and 3 times the usual nutrient. This is much better for yeast health and thus growth, especially when used on a heated stir plate.
@@DavidHeathHomebrew Awesome thanks man, I dont have Access to DME at present so I have been using what I have on hand. So I am actually over on my yeast nutrient as I am using half the Amount for 1 gallon in a 1/4 gallon volume. My stir plate isnt heated so I am at ambient room temp which is high 70's at present.
Hi David! Just finished Lithuanian farm (Kveik/Hybrid) yeast propagation, everything according to your vid. So Cool, to see HUGE amount from just a little. But I have a question now, you harvested and dried X amount of yeast, and this X amount is enough for how many liters of worth? Is it around same cell amount per gram, like dried yeast pack or... ? :)
Hi David - thanks for the video, excellent as always! Could you recommend a stir plate? I’d like to get a heated one but there are so many options In not sure which to go for. If you are at a loose end for a video idea I’d love to see an overview of the other equipment you use. Thanks again!
Tricky to advise sadly as the only stir plates I have used have been unbranded. The model I am using here works well and can be found on Ali Express. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
David Heath Homebrew no worries David - thanks very much for getting back to me. I’ve done my first top-cropping thanks to your excellent directions and it was much easier than I had anticipated. Thanks again for the brilliant content!
I discovered the best one is called "StirplateAir1.0" its free , and weighs zero grams with zero delivery time and it lasts forever . It makes amazing kveik based brews every time, even if the slurry has been in fridge 7 months and has hop sediment in it. Its the exact same stirplate that norwegians have been using for hundreds and hundreds of years, oh and it doesn't require electricity.
Hi David. Is there any particular strain of Kveik yeast you could recommend for cider brewing and could you reculture with Apple juice in a flask on a stir plate. Regards Paul.
Hi Paul, its a long time ago since I last made cider. I used voss under pressure. Seemed to work well but go high on nutrients. Ive not tried apple juice for reculturing personally.
Thanks for this useful upload David! Can I ask you, after you cool it in the fridge over night, do you decant it as much, then swirl it and wait till trub and yeast separate again, then the first running of trub you discard? I can't figure out even thou I watched this upload over 10+ times. Btw I've just made your English Porter with Sigmund Gjernes. Do you think I can do your American Porter with Hornindal Skål 🍺 - Jasper
Hi Jasper, I just decant it the once and then pour it leaving the trub behind. Yes I think an American porter would work with hornindal but it would be a hybrid then :)
@@DavidHeathHomebrew Thanks David! Now I get what you mean. Surely it is, but I can't seem to look away from kveik when they're packed with these awesome features. An off topic, for Belgian, have you tried some kveik strain which can replicate that phenolic and estery profile. Cheers, skål 🍺 og tak for hjælpen!
I've got a brew of Hornindal Kveik on which recommends a top crop. However, life got in the way and I missed the chance. Would it still be worth it to harvest some from the bottom? Thanks
@@DavidHeathHomebrew Thank you for the prompt reply. Just made a starter with it and I'm getting the Warsteiner rubber tire flavor from it. The original Omega yeast packet had it and I thought maybe it was autolysis due to being expired but the starter has it also. Gonna pitch it in a barley wine and see
@@DavidHeathHomebrew After watching all your videos I would be very concerned about contamination but eBay and The Malt Miller both sell them at 12" which would fit most fermenters but I personally would only like one to hang on the wall in the brew shed haha
i think back in old days people just toss the fermentor bottom yeast cake to be dry !i don think they were worried about all those sanitization,keep it clean !
Здравствуйте! К сожалению не всё понимаю так как не понимаю ваш язык , если это возможно то не могли бы Вы включить субтитры на Русском языке . Спасибо Вам за ваши видео и большой привет из Сибири города Новосибирск👋🏻🍺
Привет, хорошо, что вы понимаете, я должен был использовать Google Translate, чтобы сделать этот ответ. Я надеюсь, что это читается хорошо. Я смотрел на создание субтитров для своих видео, но, к сожалению, его стоимость очень велика
When I saw that you dried the yeast I couldn't believe it. I am very weary of infections and will not do that. But you have deffinitely inspired me and I will top crop and reuse kveik. Your youtube videos are pure gold. Everyone who brews beer should see them and learn from them. The information is incredible! Thank you for making them.
Thanks Patrick. We are all very wary of anything that can spoil beer. Its a simple case of creating a sanitary zone and working within it. Its not hard really :)
Hello. Thank you, Master, for all the advice I have received and followed from you over time. You are the brewer I trust the most. I wish you maximum health and all the good in the world. 🍻
It is my pleasure, many thanks for the very kind message 🍻🍻🍻
Love the information in your videos - so thanks. Got myself some Sigmund's Voss from Crossmyloof in Glasgow and found I didn't have to top crop. I switched from air locks to blow off bottles after my first fermentation - and being the greedy chap I am tend to fill my fermentation vessel a couple of inches below the top. The vigorous fermentation (and I could describe it as explosive) saw my blow off bottles with their distilled not sanitised water - full of top yeast. So much so that I had to empty and refill them three times. I emptied them into my yeast washing jars and I now have a bumper crop of clean white Kveik to share. Many thanks David.
The method of using a blow off bottle with purified water works a treat. I don't like opening my FV - so making beer up towards 25L in volume means the krausen loves squirting into my blow off bottle. Have used it straight from the fridge - and after it had air dried - all work wonderfully. I think I may be overpitching though. I will try a single tablespoon of my kveik harvest next time. Thanks again.
Sorry for some reason I missed this. This sounds good as long as everything is clean and sanitary of course.
@@DavidHeathHomebrew Of course. Working a treat so far David.
Great 🍻
wow, just wow! I´ve been using your recipes from brewfather, and you sir, deserves a gold medal. You red ale recipe was a huge success!!! Thank you!!!
Great to hear :) I actually did a small rewrite of this recently and it is being featured in a full style guide this Sunday :)
@@DavidHeathHomebrew Awesome! Only a few weeks ago the Verdant IPA and Voss Kveik became available here in Brazil, Ill propably do your Verdant IPA, seems delicious! And we are expecting temperatures of ~30 celsius this months so it will be a nice try for the kveik as well
Awesome! Those two types are really amazing for sure :)
Dried to perfection! Thank you for the video.
Usually I don’t even bother washing them. I just collect all of the trub from the bottom of my fermenter in a mason jar using a sanitised spatula. Leave it over night in a fridge - decant the top liquid - again using a spatula I pull the yeast out and spread it over a few butter papers and chuck that in the food dehydrator on no heating.
But my dried yeasts always come out dark and won’t separate from the paper, probably because of the sediment. So I cut the paper in square inch pieces. Inspite of all that maltreatment they are crazy healthy! I use a square inch piece of that for each of my 20 liter batches and the airlock starts bubbling in less than 4 hours except for Muri which takes a couple hours more.
Thanks. Yes, much better to remove the trub.
@@DavidHeathHomebrew My next batch following your instructions is on the way... drying as we speak.. definitely looks much cleaner... thank you again
Great :)
As always, an immensely capable exercise to perform, easily explained and well demonstrated. Really appreciated 🥰😎
Great, many thanks Michael.
You're channel is superb! Happy Brew Year
Thank you Lise 🍻🍻🍻
Hi David! I have been watching your videos for as long as I can remember. Keep up the great work.
Hi Linda, many thanks for your kind words, they are much appreciated :)
Thanks David....your videos are thorough educational and explained so simply that are so easy to practice. I got my hands around some Kveik and am planning to top harvest for the first time thanks to your videos.. super appreciated.
Great to hear Oscar, that is totally my intention :) Hope you enjoy the kveik :)
I've been bottom harvesting, which I have found to be difficult. Top Cropping is definitely the way to go. A lot less decanting required and having the healthy yeast has made quite a difference. I have a pint sized mason jar full of Lutra Kveik and have used it to ferment 8 or 10 brews at this point. I have only re-harvested the yeast one time since my original collection so I am excited to see how it holds up after multiple harvests at this point. I likely won't dry the yeast but it's nice to see it can be done at the home level.
It for sure is 🍻🍻🍻
Goldmine of information. Thank you a lot.
Great to hear, many thanks :)
This video answered to my Kveik related questions before I could even ask them ;) Thank you.
Great to hear :) Thanks for the feedback:)
I was wondering about the dehydrator temperatur control. If you are running it for a while and then turning it off to cool down for longer, then I would buy one of those cheap timers where one has a ring of pins to activate the on/off switch. Most have a minimum interval of 15 mins though and that may be too much. Chopsticks between the drying trays may keep the temperature down too.
Great video David.
Yes, that is a good idea for sure :) Most dehydrators probably won't accommodate the chopsick idea though.
Thank you, i have indeed a jar of harvested kveik in my fridge waiting to be upscaled and dried.
Great to hear, I figured people would :) Hope you found this useful :)
Another great episode.
This one will answer many questions.
Thank you Ferry. I do hope so ;)
I pretty much followed each of the steps that you outlined, however I do one to two step-ups when propagating yeast starting at 1.040 then stepping up to 1.060, and finally to 1.080+. I read an article about acclimating the yeast to higher gravities to avoid osmotic shock by doing step-ups for high gravity must or wort. However, I talked to a guy at the LHBS, and he thinks that the third step is unnecessary, and may just stress the yeast out. The step I haven't done is using a fine sieve to drain the water, and I use an oven with only the oven light on with the door closed to dry on parchment paper over night. I line a sheet pan with aluminum foil first with a layer of paper towel between the aluminum foil and the parchment paper. Then I spread the kveik on the paper thinly. I bought a lab stand at a garage sale for about a dollar many years ago not knowing what I would use it for. It was a little beat up, but with a little love, it works just fine. It comes in handy now when using my separatory flask.
Yes, you will find much out there. I have found that methods like this offer little benefit but it is good to try them yourself :)
Thank you for this excellent and comprehensive video! I'm going to start drying my already harvested kveik to save space in my fridge. I do have a dehydrator with temperature control, from 40 or 50 C I believe all the way up to 70 C. What would be the recommended temperature to avoid burning the yeast while drying it?
A lower temperature is always good and be sure to check it regularly. After some times you will know how long to give and this can vary with different equipment.
Thanks for the information.
One tiny point - 1 quart is just UNDER a litre, not just over (quarter gallon, or quarter of 3.8l)
Thanks Richard.
Hmm odd. Google tells me this:- 1 litre =
1.057 us liquid quarts. Ive never used quarts personally but I like to cover both metric and imperial to cater for all. Are the different types of quarts?
Yes, 1 litre = 1.05 quarts, or 1 quart = ~950ml, so quart is just under a litre :)
There would historically have been more than one quart.
An old imperial quart would have been a bit over a litre, being as an imperial gallon is 4.5l, but I'd assume anyone who says quart now is referring the the US quart, based on the 3.8l US gallon.
Thank god for metric!
Odd because it seemed the other way round when I checked! Oh well thanks for pointing it out, I will know for the next time :)
@@DavidHeathHomebrew There is a reason.
Imperial quarts are bigger than USA quarts.
Imperial = 1 quart, 40 (fluid) oz. 1.137 L
USA = 1 quart, 32 (fluid) oz. 946.36 mL You are both correct.
If only there was a universal constant measurement system that we could all use...
Great video Dave I will try this method as I'm looking to dry some yeast I top cropped.
Thanks Marvin, glad you found it useful :)
Great video thank you very much for the content!!! I have seen other harvesting techniques that are using directly the yeast cake from the bottom of primary fermentor and drying it in the oven at 30 Celsius with the fan on for... like 5 hours or so. I guess that part of the yeast will be there with all the sediments, meaning you will have to pitch more compared with the one you dried as it is "pure" yeast. How effective is that compared to separating it and the process that you perfectly explain on this video?
Thank you. Top cropping is for sure the best way to go as you are capturing pure yeast at the top of its health.
great video! If you harvest yeast from a stout (rather than a starter for drying) it will turn out dark no matter what!
Thanks Bruce and yes it will.
Ready to go but missing a serarator. Do you mind to link to the plastic one or search key words. I have not been able to find on AleExpress. Thanks for another great post. Very easy, straight and very informative 👍
No problem here is a link:- NOK 264.45 6％ Off | 1000mL Pear-shaped Plastic Separatory funnel with PTFE Stopper PP Separating Funnel Laboratory Supplies
a.aliexpress.com/_r4Tw
Awesome! I just propagated some Opshaug when I realized that I had less than a gram of small flakes left! I had promised a farmer in Norway, Sigurd Saure, that I would send him some to try out even though its single strain isolate. It's almost done drying as I write this. Lets see if I intuitively did it the way you do...
Great, hope you found this useful :)
Do you know of a website or group page where we can share or get some Kveik that is not available to us locally ? Our Home brew club would absolutely love to try out some of the other less commercial strains !
If you search on Facebook for kveik you will see various groups pop up and some have selling. There is one dedicated selling group called “Kveik kjøp salg” which is Norwegian for “buy sell”. No problem in using English there. There is also a seller on Ebay “Yeasterbunny” who has a great reputation. Ive bought sone this way with no issues. The kveik is sent in dry form. Hope this helps :)
Thanks for the video! It wasn't clear, why does the kveik need to be dried before storing? I always store my harvested yeast in liquid form
Hi Vijay, I would only dry kveik if I am not going to use it in the next six months :)
This is a timely video because I am about to plunge into the Kveik pond and (It may have been your site) I read somewhere that the yeat you where working on is good for Ales although I saw a review and it said it have a neutral effect. The Kveik I am lined up to buy says that it OK wos 23-25L and it was very adamant that it was NOT an Isolate. I have no idea if that is good or bad because most other sources of Kveik (I think I have learnt to spell it now) seem to be Isolates. I am very much in the position of "xnrv" below, so thank you for this timely video.
Good to hear James. That kveik could be one of a few. Hope it works out well for you :)
Hey, great video! I plan using kveik Voss on Mangrove Jack's pink grapefruit IPA and I have a question...because kveik will finish fermenting so fast (aprox. 3 days) when should I add the hops for dry hopping? I read online that it would be bad if I add them the same time with the yeast, but I also read that kveik goes down very fast in the fermenter and if i don't bottle it as soon as it stops fermenting there will be no yeast left in the bottle for secondary fermentation and carbonation...i really dont know what to do. Thanks!
Hi, I suggest adding them when your gravity is 5-10 points away from the predicted FG.
@@DavidHeathHomebrew alright, thank you for the info!
🍻🍻🍻
I dry my kveiks in the oven set to 30 degrees Celsius. After that it's into the freezer. Works fine for me.
Thanks for your feedback :)
Do I get same result if I shake it every 2-4 hours? Instead of stir plate..
Sadly not, no but it will work, just not as well.
I found the detailed explanation very useful as always from your videos. I have been successful in freezing liquid yeast mixed with glycerin, and good recovery after a number of years in the freezer. Would this work for Kveik yeast?
Great to hear, thank you.
Yes, yeast is yeast as such 🍻🍻
How can do this for 150L brewing where I would normally use 50g/hL like on the packet instructions?
Either do the same as shown here and multiply it or upscale the equipment and methods.
Can you only do this with kveik yeast? Can i do it with a lager yeast?
As much as some of this is kveik yeast specific the core applies to all yeast in fact.
Learned a lot from the video, thank you David.
Great to hear Jennifer. Many thanks for your feedback:)
How do you use this dried yeast? sprinkle it into wort to create a starter?
I suggest simply adding it to the top of your wort. No need for a starter.
Great as usual. Did you decant your beaker before adding to the Seperatory funnel? If not do you see this as a problem? I just want to minimise the size I need to buy, I have a to 2l flask for starters and will prob decant slightly into a 1l seperatory
Oh and not just being cheap, my driver is to fit it in my pressure cooker for sanitization
No problem in decanting it at all, as long as you put it in a fridge overnight to collect all yeast at the bottom.
Yet another great educational vid dave. Just one question, how do you go about top cropping from your fermzilla?
Thanks Dazza. If applicable, remove pressure before and replace after. The opening gives plenty of space. :)
Can I just decant and smear the yeast straight on baking paper, skipping the sieve step ? I have a fruit dehydrator , I suppose the temperature setting should be 35-40C?
You can but you will have less pure yeast. Temp setting I would suggest 25C to avoid burning.
what did you pour in the flask? everything or just the liquid on top?
The starter?
@@DavidHeathHomebrew something does not add up in my brain. I am trying to wash hefeweizen yeast, will se how it goes :) thanks for the video by the way.
Follow the processes and you will be fine :)
Fascinating! Is 'top cropping' literally just scooping some of the yeast foam off the top?
Vormulac1 Yes, essentially :) I guess “skimming” is a better description.
David, thanks for this. I plan to follow your methods exactly. A couple of questions -- after you ferment out the starter, and put it in the frig overnight, it has a thick layer of trub on the bottom, and a thin layer of yeast on top of that. You then transfer the liquid to the separatory funnnel. How do you get the settled out yeast to go into the funnel, while leaving behind the trub? or do you essentially leave behind the settled out yeast, and end up only harvesting the yeast that is still in suspension in the transferred liquid? Thanks for any guidance you can provide. cheers!
Thanks Robert. The funnel takes care of the separation for you. Just keep an eye on it, it moves slowly and allows you to separate easily.
David Heath Homebrew I think Robert was referring to the yeast that is left in your initial starter vessel AFTER you transfer the liquid to your separatory funnel. He was asking if you harvest this yeast too or do you just collect the yeast that is in the liquid you transfer. I was curious about this as well.
As a recent Kveik yeast enthusiast but somebody who has done at least a moderate amount of research on the topic of Kveik yeasts I find the amount of detail to your as close to laboratory methods as you can get in the treatment of your Kveik yeasts as possible interesting when it appears to me, the original farmhouse brewers take virtually no such precautions with their yeast in the use of yeast rings and other methods to collect and air-dry their yeasts.
I am currently sitting on quite a large crop of Kveik Voss I bottom cropped from my Flex+ fermenter which I have been washing with distilled water and which I plan on spreading on either parchment paper or cheesecloth to open-air dry. Who knows? Maybe I'll end up coming up with my own American cityhouse (I live in the city) Kveik yeast which I think will be more in the keeping of the spirit of the process. I'm not trying to tell you you're wrong, only a difference in thought processes as I can see it. Personally, I think coming up with a localized culture might be pretty interesting
Thank you. Yes the original processes were very basic and risky. Do not forget these came from farmers. These days brewers simply know better and a better approach can be used. There are not many these days in Norway that use the old methods but there are some.
@@DavidHeathHomebrew Without the basicness and riskiness, would Kveik even be a thing? Many of these cultures are infected with bacteria, that may never have happened without the process as it was. I would also have to say there is a certain risk to the way beer is brewed in the Belgian monasteries with their open fermentations and such.
@@TheWinkingPigBarBQ It's an interesting debate, but what you will likely find is that in simpler times they will have had a harder time isolating and protecting 'heritage' strains like we do now, it would not surprise me if farmhouse brewers were working with a breadth of yeast varieties from their environment, and that would have been in flux all the time due to their practices. Modern brewers are more concerned with repeatability in a way that brewers from long ago couldn't dream of with their techniques, not to say one approach is superior to another.
🍻🍻🍻
I have a vacuum pot I would think I could use it to dry out the yeast?
Hi Kevin, this is not something I have tried but worth experimenting I would say.
Hi David
Thank you for another great video👍🏻
Question: Can you do this with all types of yeast? Or does it have to be kveik yeast to use this drying method?
Thanks Brian, yes, no problem there, I do :)
Hi David, thank you for your precious hints.
What is the brand/type of your food dehydrator?
Best regards
André
Thanks Andre. This is what I am using:- www.fjellsport.no/obh-nordica-food-dehydrator-tasty.html
Userò kveik voss recuperato dal fermentatore lasciandolo in forma liquida
Sorry but I do not understand. Can you use English please?
I have made a home scale very small Bioreactor for growing up yeast cultures of Kveik Yeast for drying and freezing yeast slurry , Its a 1 quart to 1/2 gallon reactor depending on which jar i use.
Basically its a ball airlock lid( the kind for fermenting vegetables with a built in airlock) that i drilled a second hole in and put a stainless steel air stone that is hooked to an air pump and it sits on a Stir plate, so, if my understanding of the process is correct this would be a Very Basic Bioreactor.
My issue is the feeding schedule for optimum yeast growth and how much sugar and nutrient i should be feeding it daily. I have Fermax yeast Nutrient and I am doing my Grow up with white Table sugar because its a cheap easy sugar source.
I am building up a personal yeast bank of Kveik yeast strains for use in Home wine,beer and mead making. So My goal is the highest biomass I can achieve with the limits of my home made set up.
My reactor it self is working so far I am just not sure on a rough estimate of how much sugar and nutrient to feed it daily. I dont have a super accurate Gram scale(yet) so I am using measuring spoons and cups at this point
At the present time, I am doing roughly 1/2 teaspoon of yeast nutrient and about 1/4 cup of sugar daily in a 1 quart volume of water I was wondering how these amounts look and if i should change them, if so how much of each would you suggest. The yeast nutrient I have is a General purpose nutrient designed for home wine,beer and mead making. My sugar source is currently white table sugar due to price and ease of access. Any suggestions you can offer would be greatly appreciated.
Thanks for sharing Vinnie. Sounds very interesting :)
@@DavidHeathHomebrew Any Suggestions on how much sugar and nutrient to feed it daily?
I never use sugar. I use DME in starter levels and 3 times the usual nutrient. This is much better for yeast health and thus growth, especially when used on a heated stir plate.
@@DavidHeathHomebrew Awesome thanks man, I dont have Access to DME at present so I have been using what I have on hand.
So I am actually over on my yeast nutrient as I am using half the Amount for 1 gallon in a 1/4 gallon volume.
My stir plate isnt heated so I am at ambient room temp which is high 70's at present.
DME is going to make a very nice difference
Hi David!
Just finished Lithuanian farm (Kveik/Hybrid) yeast propagation, everything according to your vid. So Cool, to see HUGE amount from just a little.
But I have a question now, you harvested and dried X amount of yeast, and this X amount is enough for how many liters of worth? Is it around same cell amount per gram, like dried yeast pack or... ? :)
Great. I use the teaspoon method personally. Usually about right for 25-30L when using kveik.
Hi David - thanks for the video, excellent as always! Could you recommend a stir plate? I’d like to get a heated one but there are so many options In not sure which to go for. If you are at a loose end for a video idea I’d love to see an overview of the other equipment you use. Thanks again!
Tricky to advise sadly as the only stir plates I have used have been unbranded. The model I am using here works well and can be found on Ali Express. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
David Heath Homebrew no worries David - thanks very much for getting back to me. I’ve done my first top-cropping thanks to your excellent directions and it was much easier than I had anticipated. Thanks again for the brilliant content!
I discovered the best one is called "StirplateAir1.0" its free , and weighs zero grams with zero delivery time and it lasts forever . It makes amazing kveik based brews every time, even if the slurry has been in fridge 7 months and has hop sediment in it.
Its the exact same stirplate that norwegians have been using for hundreds and hundreds of years, oh and it doesn't require electricity.
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Hi David.
Is there any particular strain of Kveik yeast you could recommend for cider brewing and could you reculture with Apple juice in a flask
on a stir plate.
Regards
Paul.
Hi Paul, its a long time ago since I last made cider. I used voss under pressure. Seemed to work well but go high on nutrients. Ive not tried apple juice for reculturing personally.
@@DavidHeathHomebrew Thanks for the quick reply.
No problem:)
Thanks for this useful upload David! Can I ask you, after you cool it in the fridge over night, do you decant it as much, then swirl it and wait till trub and yeast separate again, then the first running of trub you discard? I can't figure out even thou I watched this upload over 10+ times.
Btw I've just made your English Porter with Sigmund Gjernes. Do you think I can do your American Porter with Hornindal
Skål 🍺 - Jasper
Hi Jasper, I just decant it the once and then pour it leaving the trub behind. Yes I think an American porter would work with hornindal but it would be a hybrid then :)
@@DavidHeathHomebrew Thanks David! Now I get what you mean. Surely it is, but I can't seem to look away from kveik when they're packed with these awesome features. An off topic, for Belgian, have you tried some kveik strain which can replicate that phenolic and estery profile. Cheers, skål 🍺 og tak for hjælpen!
Hi David, can I reuse dry Voss kveik from lallaman or this is only for liquidtipes of kveik yeast
Yes, you certainly can. Once you have recultured this yeast then it has the same pitching rate as normal kveik.
@@DavidHeathHomebrew thanks
😊
Happy to help :)
Interesting and enriching as always, thanks 👍
Many thanks Allan, much appreciated:)
I've got a brew of Hornindal Kveik on which recommends a top crop. However, life got in the way and I missed the chance. Would it still be worth it to harvest some from the bottom? Thanks
Yes, absolutely, though it is a more time consuming process.
@@DavidHeathHomebrew great thanks David! Great videos btw! Love the channel :)
Thank you, great to hear :)
Thank you for another great educational video!
Many thanks Gunnar :)
Do you recommend storing kveik in a vacuumized state? I have food grade bags that I can vacuumize.
I never have and it has worked out :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Hi David,
Where did you buy the plastic yeast harvester? I only find them in glass.
Kind regards
Ali Express :) Listed as :- 1000mL Pear-shaped Plastic Separatory funnel with PTFE Stopper PP Separating Funnel Laboratory Supplies
Thx David
Has anyone used the Kviek Espe? I have a question
I have not yet
@@DavidHeathHomebrew Thank you for the prompt reply. Just made a starter with it and I'm getting the Warsteiner rubber tire flavor from it. The original Omega yeast packet had it and I thought maybe it was autolysis due to being expired but the starter has it also. Gonna pitch it in a barley wine and see
@@clevelandmortician3887 Some kveik is known for this effect but in checking the registry this is not mentioned.
Thanks for this
Glad you found it to be useful :)
great video dave
Many thanks David :)
Another great video! Learned a lot
Thank you, great to hear :)
I was wondering if you had ever used a Kveik ring to harvest and reuse yeast? Cheers :)
Hi Paul, I have been tempted to try them but they only really become useful usually for larger batch brews in their normal size.
@@DavidHeathHomebrew After watching all your videos I would be very concerned about contamination but eBay and The Malt Miller both sell them at 12" which would fit most fermenters but I personally would only like one to hang on the wall in the brew shed haha
Yes, thats all I would buy one for too 🍻🍻
Brillant as always, thanks😀
Thank you, much appreciated feedback :)
i think back in old days people just toss the fermentor bottom yeast cake to be dry !i don think they were worried about all those sanitization,keep it clean !
Very true :)
Do you have another channel where you talk about video game development?
Not me :)
No 🍻🍻🍻
A yeast refrigerator is going on my list ! ! ! LOL
Haha, every home should have one :) It has a freezer below for hops :) Handy :)
Здравствуйте! К сожалению не всё понимаю так как не понимаю ваш язык , если это возможно то не могли бы Вы включить субтитры на Русском языке . Спасибо Вам за ваши видео и большой привет из Сибири города Новосибирск👋🏻🍺
Привет, хорошо, что вы понимаете, я должен был использовать Google Translate, чтобы сделать этот ответ. Я надеюсь, что это читается хорошо. Я смотрел на создание субтитров для своих видео, но, к сожалению, его стоимость очень велика
make a big starter and divide !
Sure can :)