Suggestions for a yeast

[Deplorable]

My immersion chiller from my home brewing days, is the only thing I have left besides a single carboy, and 3 corny kegs. That chiller is an absolute gift from the whiskey gods, and I cant recommend one enough for the price of a 25 foot roll of half inch copper tubing and a few feet of pipe.

I've only used 3 yeasts since I started this hobby, Bakers, US-05 and SafAle T-58 used once for a 21% rye that I wanted to really bring out the rye in (it worked well BTW).
So most of my ferments are 65 to 70 degrees F due to the ambient temperature in the garage during my distilling season. I don't even need to use heaters most of the time, just a couple of mil-surp wool blankets to hold the heat from the fermentation.

Finding the best yeast for your season, is probably the best thing you can do to elevate your craft besides mastering good cuts.
I never really saw a difference in the volume of cuts from one yeast to another as long as they were used in the proper range, but I personally like the flavor slightly more from US-05 over bakers yeast.

[tommysb]

subbrew - If you follow the recent 'history' of Kveik, it was discovered, or brought to the mainstream by a Norwegian blogger who found farmhouse breweries that had their own 'house' strains of yeast, and brewed using traditional methods. In some ways, that is not relevant, but in others it it.

How do those farmhouse brewers keep and maintain their yeast for subsequent brews? They dry it.

"The safest way to keep the kveiks is to dry them. A simple way to do that is to first decant as much liquid as possible, then smear the slurry on baking parchment with some paper towels underneath. Set your oven to 30C blowing hot air, and leave the door slightly ajar. The yeast will dry into a hard crust, and by crumpling the parchment you can drop the chips into a ziploc bag. Then you can put them in the freezer where it will keep for 20 years at least. If using the oven feels too risky 3-4 days in a clean room will also work. "

https://www.garshol.priv.no/blog/393.html

I have also seen mention of the yeast being spread onto bits of fabric and dried.

Read Lars's blog, it has SO much information about Kveik and a few other farmhouse yeasts from Northern Europe.

[PalCabral]

subbrew - If you follow the recent 'history' of Kveik, it was discovered, or brought to the mainstream by a Norwegian blogger who found farmhouse breweries that had their own 'house' strains of yeast, and brewed using traditional methods. In some ways, that is not relevant, but in others it it.

How do those farmhouse brewers keep and maintain their yeast for subsequent brews? They dry it.

"The safest way to keep the kveiks is to dry them. A simple way to do that is to first decant as much liquid as possible, then smear the slurry on baking parchment with some paper towels underneath. Set your oven to 30C blowing hot air, and leave the door slightly ajar. The yeast will dry into a hard crust, and by crumpling the parchment you can drop the chips into a ziploc bag. Then you can put them in the freezer where it will keep for 20 years at least. If using the oven feels too risky 3-4 days in a clean room will also work. "

https://www.garshol.priv.no/blog/393.html

I have also seen mention of the yeast being spread onto bits of fabric and dried.

Read Lars's blog, it has SO much information about Kveik and a few other farmhouse yeasts from Northern Europe.

That's really interesting, Tom. I may be Norwegian but I didn't know how Kveik yeasts are kept. Cool.

[subbrew]

subbrew - If you follow the recent 'history' of Kveik, it was discovered, or brought to the mainstream by a Norwegian blogger who found farmhouse breweries that had their own 'house' strains of yeast, and brewed using traditional methods. In some ways, that is not relevant, but in others it it.

How do those farmhouse brewers keep and maintain their yeast for subsequent brews? They dry it.

"The safest way to keep the kveiks is to dry them. A simple way to do that is to first decant as much liquid as possible, then smear the slurry on baking parchment with some paper towels underneath. Set your oven to 30C blowing hot air, and leave the door slightly ajar. The yeast will dry into a hard crust, and by crumpling the parchment you can drop the chips into a ziploc bag. Then you can put them in the freezer where it will keep for 20 years at least. If using the oven feels too risky 3-4 days in a clean room will also work. "

https://www.garshol.priv.no/blog/393.html

I have also seen mention of the yeast being spread onto bits of fabric and dried.

Read Lars's blog, it has SO much information about Kveik and a few other farmhouse yeasts from Northern Europe.

Thank you. I have a rum on Kviek right now. I will try this after I pull off the rum.