kveik starter

fotka

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hi,

i have just made a kveik starter and i am ready to use the slurry - something i haven't done before.
i am somewhat worried about the colour of the krausen - anybody with experience could maybe tell me if it looks ok and ready to be used?
thanks

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which kveik/what company?
 
Give it a sniff, as long as it doesn't smell sour you're probably fine.
 
It could be fine, hard to know for sure without trying it unfortunately, or knowing more about your sanitation techniques and the cover (foil? airlock? fabric open ferment?) you're using on that jar. My only other anecdotal advice on this is Omega claims Hornindal has trouble performing in lower gravity environments, and needed some yeast nutrient to help it, which is totally ass backwards to conventional research, but I guess that's just the nature of it. So in a low gravity starter it could just be doing weird things?
 
You don't really need a starter either. Lars recommended pitch rate is literally a teaspoon of slurry per 5 gallons. A starter is a massive overpitch.
 
You don't really need a starter either. Lars recommended pitch rate is literally a teaspoon of slurry per 5 gallons. A starter is a massive overpitch.
some of the guys in the local club do that. I can only imagine the growth rate of these norwegian strains is on par with some saison or brett strains, probably grows to something like 400-500% in cell count.
 
thanks for the comments - decided against using it though, had 200g of hop and a whole brew day to lose, so decided to use some kveik flakes instead (which i also used for the starter, your average 1.040 1 litre one without any weird smells). but that was 5 hours ago and still nothing...:)
 
1 teaspoon / 5 gallon what's that like 10 or more billion cells gee wizz incredible Hawkbox this kviek is truly amazing stuff!
 
It's wild, there is a recent brulosophy podcast episode on it too.
 

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