Recent content by Deeks2233

Hi maves i dont think the harvesting process for ales and lagers is that different but lager yeasts generally require a larger cell count meaning a larger yeast starter. I recomend a stir plate as well to minimise lag time, and a 3 litre science beaker sold at most brew stores. I make more...

Yes, ive seen the farmhouse registry, from what i understood the yeast labs, with a few exceptions are mostly isolating a single strain of traditional kveik. See the spec sheets for lallemend voss, or yeastbay kveiks as a example. What that means is you might be getting a single strain of the...

Follow up question how many generations of kveik yeast can you safetly repitch? Ive heard it said they can be repitched continously because there multistrained provided the vial doesnt get infected of course but curious to know what everyone thinks and if anyone has tried it. Cheers again!

Hey guys, has Anyone got their hands on farmed kveik, as opposed to the single strain varieties sold in the lhbs? I've purchased from kveik australia, midtbust which makes for a wicked oatmeal stout, and rivenes which i find tends to attenuate less dryer than traditional voss with defined...

I forgot to mention this is a single infusion medium body batch sparge with a 60 min boil time. Sorry for any confusion, and cheers!

Hey guys, over the hols i brewed out a cream ale and used voss kviek instead of my usual california common. The results was a beer that closer resembled a summer ale or blonde ale due to the pronounced limey citrus characters from the yeast. This result got me wondering how this would perform in...

So i was unable to source any hulls before christmas, no shock there, brewman do you still have them in stock, and do you ship everywhere in australia? Mhb you seem to have experience with the style, did you do the traditional 2 hour mash schedule and does it add any depth to the finished brew...

Engadine sutherland shire, the guys in kirawee have nothing and nor do the guys in morebank the only other one in the area is at peakhurst, but they are owned by the kirawee shop.

Merry christmas brewers hope everyone has a great break! Im brewing a gratzer over the holiday period, for those not in the know its a 100% oak smoked wheat beer. My issue is there seems to be a shortage of rice hulls in all my lhbs. Is there any substitutes, or whats the lag time sparge wise if...

Ive tried reculturing from the old yeast cake in the past, it worked but it just wasnt as fresh, i suspect it was probably oxidisation. I guess i could taste the finished yeast starter and determine if i want to use it or use a seperate vial

Just to clarify my plan is to pitch half the trub not 2.5 litres of the starter, and the yeast is thewhitelabs san fran lager yeast, thanks again!

Hey all, I havent had much luck with repitching yeasts, and im loathe to start so close to christmas, however i have 2 brews that need the same yeast, im thinking of pitching half of my 5litre yeast starter (its alager) and leaving some trub and making a second batch of dme to add to the trub...

Yeah i might give them a ask, probably not a bad idea. i formulated my recipe from this link, its also a good description of the style for those who arent in the know. Dmtaylor how do you think a clean kviek yeast would perform with this style?

Gday brewers as the title suggests im brewing a kentucky common in the next few days my recipe is as follows 3.4kgs pils malt 1.7kgs flaked maize 110g of carafa special 3 75g dark crystal 120 lovibond Cluster hops @60mins to 20 ibu Yeast: san fransico lager or cream ale yeast Ive also had...

Hey all im a all grain veteran who finally has a bit more spare time to get back into the hobby. I love my malt forward beers and historic ales. Next beer for me is a kentucky common Cheers!