Kveik Yeast Info Link

[Stags]

All,

I wanted to share the link below with you. Some MDs will likely be able to glean more insights than I. This page is the most comprehensive and exhaustive compilation of information about Kveik yeasts I have found to date. My takeaway is I’m cranking my rum fermenter to 98°

https://www.milkthefunk.com/wiki/Kveik

[ckdistills]

I've got some Hornindal kveik on the way - look forward to playing with it. Any insights you've gleaned?

[Ridgeback816]

All,

I wanted to share the link below with you. Some MDs will likely be able to glean more insights than I. This page is the most comprehensive and exhaustive compilation of information about Kveik yeasts I have found to date. My takeaway is I’m cranking my rum fermenter to 98°

https://www.milkthefunk.com/wiki/Kveik

I have been planning something along this line as well I think I have settled on panela with some apple juice oats for mouthfeel molasses added a couple of pineapples to lower the ph skins too (let the natural yeast start) then some kveik I am just waiting for the weather to warm up heating a fermentation to 98 does sit well when it's 20 outside (just to round out the weirdness I am planning on aging on twice used white oak and new toasted cherry)

[NZChris]

I’m cranking my rum fermenter to 98°

Which is what I usually have my bread yeast inoculated rum fermenters set to already.

I can buy Kveik yeast at my local HBS tomorrow, but I haven't found a good reason to do thst.

[Stags]

I’m cranking my rum fermenter to 98°

Which is what I usually have my bread yeast inoculated rum fermenters set to already.

I can buy Kveik yeast at my local HBS tomorrow, but I haven't found a good reason to do thst.

If you want a nice lil fruity splash, you might like Hornindal

[Tōtōchtin]

All,

I wanted to share the link below with you. Some MDs will likely be able to glean more insights than I. This page is the most comprehensive and exhaustive compilation of information about Kveik yeasts I have found to date. My takeaway is I’m cranking my rum fermenter to 98°

https://www.milkthefunk.com/wiki/Kveik

Because a yeast will ferment at that temperature does not mean that is it's optimal range. Some yeast do work with high abv and temps but you will be setting yourself up for off flavors I'll bet you didn't want. Try one batch at 86* and one at 96*. See if you can smell and taste a difference.
Tōtō

[Stags]

I've got some Hornindal kveik on the way - look forward to playing with it. Any insights you've gleaned?

It does not like large amounts of backset/ dunder so use sparingly.

I will also suggest if you use panela to boil and invert first, pretty sure that was the source of a nasty infection

Also will be ordering Omega Hornindal from now on- per the article that’s the complete strain less lactose and not a single isolate

[Stags]

All,

I wanted to share the link below with you. Some MDs will likely be able to glean more insights than I. This page is the most comprehensive and exhaustive compilation of information about Kveik yeasts I have found to date. My takeaway is I’m cranking my rum fermenter to 98°

https://www.milkthefunk.com/wiki/Kveik

Because a yeast will ferment at that temperature does not mean that is it's optimal range. Some yeast do work with high abv and temps but you will be setting yourself up for off flavors I'll bet you didn't want. Try one batch at 86* and one at 96*. See if you can smell and taste a difference.
Tōtō

98 is both the upper limit recommended by white labs for that strain and the point of highest growth and ester generation per the article so imma try it and hope it also kills off whatever infection is present. I did not love the last generation at 90°

[Tōtōchtin]

Try stressing the yeast by using less.
Tōtō

[ckdistills]

I've got some Hornindal kveik on the way - look forward to playing with it. Any insights you've gleaned?

It does not like large amounts of backset/ dunder so use sparingly.

I will also suggest if you use panela to boil and invert first, pretty sure that was the source of a nasty infection

Also will be ordering Omega Hornindal from now on- per the article that’s the complete strain less lactose and not a single isolate

Just pitched Hornindal into a new wash. It does have 20% fresh hot dunder so we'll see.