It's my understanding from that vid that you don't need to rehydrate the kviek yeast, just sprinkle it in. Is that right??
I've done two beers now with lallemand dry yeast. It's a really fast starter and just eats it's way through anything stupid enough to stand in its way. I didn't rehydrate, just sprinkled on.
What can I say. I forgot to add the usual half of tablet of protafloc on my last batch and it just doesn't want to clear. Looks like mud water. First beer I've had that that's happened to. The taste is good. Although in my recipe I to much cristal for my taste and its not very balanced with the sabro hops I used. So more my fault than anything. I just sprinkled it in the wort when it hit 40degrees, put a sweater on the fermzilla and let it ride. Finished in 2-3 days. I always use nutrient. There's this distinct taste to it that I recognise as Kveik. On the other hand, the first one I used it for was a dry stout and that one is very clean. I've used both the real stuff and the lallemand and of the two the lallemand is much cleaner
Temps really depend on the type of Kveik. Like Sigmund gjærnes Voss is good around 36-40. While horningdal is better if pitched at 30. Also with the liquid yeast it's all about how much you pitch. For the esters you should go with a massive underpitch. One vial is enough for 3 batches.
I have never rehydrated yeast and many say its not necessary but the kveik yeast i refer to in this thread is all liquid and the farmhouse strains. I have not tried any of the commercial strains available yet.
Yeah it's mental! I ferment under pressure(best thing I've ever done for my beer was to buy a fermzilla) and even with the pressure the krausen was like 4 fingers high. No other yeast I've ever seen goes of this way.
Good thing was that it dropped as quickly as it rose and was ready to chill in 3 days
