I bought some earlier for summer. Whilst not as cheap as their other yeasts it will still work out cheaper than the lallemande offering as you dont have to pay postage. Of course if you are already putting in an order at say malt miller you could just throw a pack in with your order. But if like me you rarely make order's at online HBS' P&P is a deal breaker. I'm planning to put 1g at a time into a starter (and then probably repitching slurry) like I do with all my packs of dry yeast to make it super cheap
I don't doubt this for a second, but it begs the question, if they have this sort of relationship with lallemande, when is the cheap repackaged Windsor or ESB yeast making an appearance? Hint, hint, CML!!
I make concentrated wort and dilute it down to OG. What I might try is using boiling water for the dilution water, pitch at 40C and wrap the FV up in towels etc. By the time things cool down it hopefully should have fermented out (lellemand says there voss with ferment out in two days when fermented at 40C)I ordered some of the Kveik yeast yesterday to see what the hullabaloo is all about.
However, as I live in Scotland, getting temperatures >25°C for fermenting might be a tad optimistic, even with a heat belt and a brew fridge
I've read this about kviek. I've only used kviek once (opshang (sp) kveik ) and I just chucked some in my usual favoured OG of 1.038 and it worked fine with out any nutrient (didnt know you were supposed to add nutrient at the time). perhaps I got luckyOther thing to remember with kveik is that they are used to fairly high-gravity worts and like lots of food to feed their rapid growth, which means a bit of nutrient can help, particularly with sub-1.060 worts.
Wyeast also.Is white labs only producer for yeast nutrients? As from what I read it is not same as wine yeast nutrients?
Looking for bit cheaper alternative :)