BeerCat
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Its no43 http://www.garshol.priv.no/download/farmhouse/kveik.html You should be fine at your temps
Kveik
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I just tried drying some week-old slurry I’d stored in a PET bottle.
Brushed it on some baking parchment, popped in the oven with the fan running.
A bit stinky, but it dried out in a few hours (don’t know exactly how long as I had to remove it a few times to cook!).
Tested a flake in a starter and it seems to have worked.
I probably won’t use these flakes for brewing (Hornindal should be top cropped) but it was a useful proof of concept. I did also take a small amount of krausen (at 40hrs) which I haven’t dried - my next brew I’ll take a bigger crop and dry that.
Brushed it on some baking parchment, popped in the oven with the fan running.
A bit stinky, but it dried out in a few hours (don’t know exactly how long as I had to remove it a few times to cook!).
Tested a flake in a starter and it seems to have worked.
I probably won’t use these flakes for brewing (Hornindal should be top cropped) but it was a useful proof of concept. I did also take a small amount of krausen (at 40hrs) which I haven’t dried - my next brew I’ll take a bigger crop and dry that.
Was given some kvelk Voss yeast cake curtiousy of @samale today and decided to brew a range bitter which is on discount.I've added 1kilo of Demerara sugar and a jar of H&B malt extract to the kit which I pitched the yeast at 26°and I have raised the fermentation fridge to 30°
Out of curiosity I had extract stuck to the side of the jar and gave it a swirl with some boiling water to rinse and left to one side to add later.
What I actually did was added the dregs of the slurry to the jar just for the crack and this is what's happening 2 hours later.
Out of curiosity I had extract stuck to the side of the jar and gave it a swirl with some boiling water to rinse and left to one side to add later.
What I actually did was added the dregs of the slurry to the jar just for the crack and this is what's happening 2 hours later.
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For anyone who ferments in doors. This yeast gives a very strong smell during fermentation. Wife wasn't impressed at all. 
Which strain?For anyone who ferments in doors. This yeast gives a very strong smell during fermentation. Wife wasn't impressed at all.
I fermented Hornindal at 30C and it wasn’t too bad. In a cupboard with an odour absorber on top of the FV I didn’t get any smells permeating.
The same could NOT be said of the slurry though. That was pretty stinky.
This is my first time using it but I've just taken a top cropping of the krauzen and it does stink Fermenting at 30°.
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Before I pitched last night I decided to give the jar a shake to loosen the slurry and as I carefully opened the clasp it exploded and got everywhere,me,my son,TV,walls, ceiling cupboard, Xbox and I could go on.You could make Ale grenades with this slurry.
Glass. Brave...
Gulpitdarn
Regular.
Wish mine would work like yours
I started it off yesterday at 6.30pm in one litre of boiled water containing 100g medium DME, half teaspoon of brupaks yeast-Vit nutrient and a quarter of a teaspoon of Gjernes voss kveik, pitched at 38*C using a magnetic stir plate . As of 12.30am this morning there was nothing! 8.30am this morning only a very tiny 2mm krauzen forming on top. Any ideas?
Yup, Voss should be bottom cropped;
http://www.garshol.priv.no/download/farmhouse/kveik.html
Top cropping will no doubt get you some working beasties, but your yeast will mutate over time away from the Voss culture... not that that’s a bad thing per se...
I think that’s a 1.040 starter? Kveik apparently prefers high gravity beers, although I note you added nutrient as well.Wish mine would work like yours
View attachment 20200
Did you oxygenate your wort?
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I pitch the slurry direct with no starter and it was off like rocketWish mine would work like yours
View attachment 20200
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Mine was in our bedroom. Don't know what her problem is
Gulpitdarn
Regular.
Interesting to note they like high gravity worts, will remember that next time. As for oxygenating... think so, it was on a magnetic stirrer for a couple of hours or so.
I would mix up another 100g of DME or even brown sugar to a light syrup and add to your starter to give it a lift.Wish mine would work like yours
View attachment 20200
I intend to do both as I've started making Turbo Cider and would like to see how it turns out using both.
