#kveik — Public Fediverse posts

Framgarden Pale Ale is on tap and drinking exactly 2 weeks after it was brewed. Tastes pretty good, extremely tropical thanks to not only the kveik, but also the Galaxy and Sultana (Denali) hops.

#HomeBrewing #Beer #CurrentlyDrinking #Kveik

Framgarden Pale Ale is on tap and drinking exactly 2 weeks after it was brewed. Tastes pretty good, extremely tropical thanks to not only the kveik, but also the Galaxy and Sultana (Denali) hops.

#HomeBrewing #Beer #CurrentlyDrinking #Kveik

Some people expressed interest in how to dry kveik so here's a couple photos of the dried Framgarden. I poured it in a thin (~1/8in/3mm) layer on the parchment paper and stuck it in the dehydrator set to its lowest temp (90°F/23°C) and ran it overnight.

Once dry it's not hard to flake it off of the parchment without physically touching it by just crinkling the paper and pushing on it from the underside. Then put it in a (labelled!) zip bag and keep it in the fridge.

#HomeBrewing #Kveik #Yeast

Some people expressed interest in how to dry kveik so here's a couple photos of the dried Framgarden. I poured it in a thin (~1/8in/3mm) layer on the parchment paper and stuck it in the dehydrator set to its lowest temp (90°F/23°C) and ran it overnight.

Once dry it's not hard to flake it off of the parchment without physically touching it by just crinkling the paper and pushing on it from the underside. Then put it in a (labelled!) zip bag and keep it in the fridge.

#HomeBrewing #Kveik #Yeast

I've got my wild abbey culture and Framgarden kveik in yeast starters to get ready for the brew day tomorrow. These are now in the fermentation chamber* at 30.5°C/87°F

*The downstairs bathroom with a space heater

#HomeBrewing #Yeast #Kveik

I've got my wild abbey culture and Framgarden kveik in yeast starters to get ready for the brew day tomorrow. These are now in the fermentation chamber* at 30.5°C/87°F

*The downstairs bathroom with a space heater

#HomeBrewing #Yeast #Kveik

A friend sent me a bunch of dried kveiks he wasn't getting around to using. So I guess I'd better brew something soon.

Which one should I use first?

#HomeBrewing #Kveik #Yeast #Fermentation

A friend sent me a bunch of dried kveiks he wasn't getting around to using. So I guess I'd better brew something soon.

Which one should I use first?

#HomeBrewing #Kveik #Yeast #Fermentation

Drinking my homebrewed Kalsarikannit Sahti tonight. It's delicious with a ton of citrus flavor which I'm gonna blame on the Voss Kveik I used to ferment it, since I've been unable to get my hands on the Suomen Hiiva baking yeast which is traditional.

Regardless, I think this beer is phenomenal. And I definitely plan to brew it again in the future.

#homebrewing #sahti #beer #kveik

Drinking my homebrewed Kalsarikannit Sahti tonight. It's delicious with a ton of citrus flavor which I'm gonna blame on the Voss Kveik I used to ferment it, since I've been unable to get my hands on the Suomen Hiiva baking yeast which is traditional.

Regardless, I think this beer is phenomenal. And I definitely plan to brew it again in the future.

#homebrewing #sahti #beer #kveik

A visit to #Wellington is the perfect moment to stock up on North Island brews. 🍻

👉 8Wired Heli Drop - #Stout 6%

👉 8Wired Double Espresso iStout - Imperial Stout 13.5%

👉 Alibi Carnaval - #HazyIPA 7.5%

👉 Garage Project Valhalla I am Coming
- Juniper #Kveik Hazy IPA 8.4%

👉 Manaia Three Ps Pokeno Partnership #Porter - Whisky #BarrelAged Porter 7%

👉 Mount Brewing Shades of the Pacific - Dessert Stout 7.8%

👉 Small Gods Throwing Hands - #Seefbier 5.2%

#CraftBeer @beersofmastodon

Kveik yeast mead update. I was out of town for a week. I probably could’ve racked it before I left, but I knew it wouldn’t hurt to wait. Did that today. It’s hazy, but that’s an aspect of the yeast.

SG: 1.111. It’s now 1.000(!). The ABV calculator says it’s 14.57% alcohol. (Though it’s alternate formula says 16.02%).

I’m gonna let it sit for a while before bottling, but it’s drinkable now.

It’s also delicious.

#Homebrew #Mead #Kveik #Vosskveik

Drinking and Årset #kveik #cider, while cutting up apples for future cider. This is just a sample I pulled from the fermenter and it's fantastic, especially considering that I just fermented store bought juice.

Drinking and Årset #kveik #cider, while cutting up apples for future cider. This is just a sample I pulled from the fermenter and it's fantastic, especially considering that I just fermented store bought juice.

Brewing up some oat saison today!

First wort hopping with homegrown Glacier hops, will finish with homegrown Tettnanger and Mt Hood. I'll be splitting the fermentation among my local wild yeast, Ebbegarden kveik, Marem berm and 34/70 lager yeast.

#homebrew #homebrewing #beer #wildyeast #kveik

Brewing up some oat saison today!

First wort hopping with homegrown Glacier hops, will finish with homegrown Tettnanger and Mt Hood. I'll be splitting the fermentation among my local wild yeast, Ebbegarden kveik, Marem berm and 34/70 lager yeast.

#homebrew #homebrewing #beer #wildyeast #kveik

Voss Kveik mead update.
OG: 1.111

It’s about 3 1/2 days since I picked the yeast. It’s nowat 1.006 and still bubbling!

That means it’s currently 13.76% alcohol. It’s also very hazy, which I’ve read is typical for this yeast. If all goes well I’ll rack it on Saturday.

#homebrew #mead #brewing #kveik

Voss Kveik mead update.
OG: 1.111

It’s about 3 1/2 days since I picked the yeast. It’s nowat 1.006 and still bubbling!

That means it’s currently 13.76% alcohol. It’s also very hazy, which I’ve read is typical for this yeast. If all goes well I’ll rack it on Saturday.

#homebrew #mead #brewing #kveik

Brewing update (traditional mead using Kveik Yeast).

It’s been a day and a half. The Starting Gravity was 1.111. A little higher than I wanted, perhaps. It’s now 1.030. In a day and a half the Kveik has turned it into 10.5% alcohol. It’s still bubbling.

This yeast is a beast.

#Homebrew #Brewing #Kveik #Mead

Brewing update (traditional mead using Kveik Yeast).

It’s been a day and a half. The Starting Gravity was 1.111. A little higher than I wanted, perhaps. It’s now 1.030. In a day and a half the Kveik has turned it into 10.5% alcohol. It’s still bubbling.

This yeast is a beast.

#Homebrew #Brewing #Kveik #Mead

I mentioned that I’m brewing a batch of mead using Voss kveik, aka as Sigmund’s kveik. For those interested here’s the blog post about the first t8me this strain was collected, on the Gjernes farmstead just west of Voss, Norway. Kveik is a very unique type of yeast. Using it in mead is an experiment, but I’m not the first to try.

https://www.garshol.priv.no/blog/291.html

#kveik #brewing #mead

This is where I work. Learn about Norwegian Yeast.
https://partner.sciencenorway.no/beer-biochemistry-food-technology/this-norwegian-yeast-is-sought-after-by-microbreweries-around-the-world/2234728
#beersofmastodon #kveik #yeast #brewing #beer

This is where I work. Learn about Norwegian Yeast.
https://partner.sciencenorway.no/beer-biochemistry-food-technology/this-norwegian-yeast-is-sought-after-by-microbreweries-around-the-world/2234728
#beersofmastodon #kveik #yeast #brewing #beer

1st time Kveik...

So here's the plan:
4kg pilsner malt, mash for ~60 minutes, then 30 minute boil with 20g Warrior hops, and throw in however much Hallertau Mittelfrüh hops I have at the end.

Cool to 40C, transfer to plastic conical, and pitch Kveik and try to hold above 30C.

Skim some yeast off and dry it in oven tomorrow.

Easy.

I've been reading Kveik will brew at lower temperature, so let's see, in the end it'll be beer.

Let me just finish my cappuccino first

#homebrewbeer #kveik

1st time Kveik...

So here's the plan:
4kg pilsner malt, mash for ~60 minutes, then 30 minute boil with 20g Warrior hops, and throw in however much Hallertau Mittelfrüh hops I have at the end.

Cool to 40C, transfer to plastic conical, and pitch Kveik and try to hold above 30C.

Skim some yeast off and dry it in oven tomorrow.

Easy.

I've been reading Kveik will brew at lower temperature, so let's see, in the end it'll be beer.

Let me just finish my cappuccino first

#homebrewbeer #kveik

18/ Even moar kveik

So remember that yeast from post 17? I didn't want to throw it away, so I transferred it along with a clunk of what beer was left in the fermentor to a one litre jar. Within ten minutes it was already making it's escape (so much activity it overflowed the jar), so I had to transfer it to a larger jar and put it in the fridge. Tomorrow I'll drain the beer, and simply freeze it

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut

18/ Even moar kveik

So remember that yeast from post 17? I didn't want to throw it away, so I transferred it along with a clunk of what beer was left in the fermentor to a one litre jar. Within ten minutes it was already making it's escape (so much activity it overflowed the jar), so I had to transfer it to a larger jar and put it in the fridge. Tomorrow I'll drain the beer, and simply freeze it

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut

14/ Harvesting kveik, round 2 ~40 hrs in

A bit less yeast this time, but still an awful lot, ca 300 g. So in less than 48 hours, my original pitch of ca 10 g dried kveik, has produced more yeast than I'll ever need. This yeast can be used for beer, cider and baking. Anybody want some? I've been drying yesterday's catch in the oven at ~30°C, and it's almost done now. Just a few hours more..

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut

14/ Harvesting kveik, round 2 ~40 hrs in

A bit less yeast this time, but still an awful lot, ca 300 g. So in less than 48 hours, my original pitch of ca 10 g dried kveik, has produced more yeast than I'll ever need. This yeast can be used for beer, cider and baking. Anybody want some? I've been drying yesterday's catch in the oven at ~30°C, and it's almost done now. Just a few hours more..

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut

10/ Runoff, chill out

While approaching the 15 litre mark, we can take a look at how the kveik is doing (alive and kicking, baby!) and the really magical colour of the juniper infusion.

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

10/ Runoff, chill out

While approaching the 15 litre mark, we can take a look at how the kveik is doing (alive and kicking, baby!) and the really magical colour of the juniper infusion.

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

8/ Sugar, baby. And company!

So it seems there is some sugar present. The wort is very sweet at the moment.

And while boiling my cooler (because I forgot earlier), I suddenly got some company. I'm not complaining!

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

8/ Sugar, baby. And company!

So it seems there is some sugar present. The wort is very sweet at the moment.

And while boiling my cooler (because I forgot earlier), I suddenly got some company. I'm not complaining!

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

7/ Preparing the kveik

While transferring the mash, I also took some wort, cooled it down to ~35°C and added a pinch of Otterdal kveik, so that the yeast is awake and ready to go as soon as I pitch it to the main wort in a little while.

(Also a few pics from the sirculation from post 6)

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

7/ Preparing the kveik

While transferring the mash, I also took some wort, cooled it down to ~35°C and added a pinch of Otterdal kveik, so that the yeast is awake and ready to go as soon as I pitch it to the main wort in a little while.

(Also a few pics from the sirculation from post 6)

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

6/ Transferring mash to lauter tun.

The used juniper is put in the bottom of the lauter tun to act as a filter. I threw in some hops, and then moved the mash over. I also added some more juniper infusion, and sirculated the wort a few times to make the mash set. In the beginning I got lots of juniper needles and grain fragments, but after a while the wort came out pure. Now we wait.

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

6/ Transferring mash to lauter tun.

The used juniper is put in the bottom of the lauter tun to act as a filter. I threw in some hops, and then moved the mash over. I also added some more juniper infusion, and sirculated the wort a few times to make the mash set. In the beginning I got lots of juniper needles and grain fragments, but after a while the wort came out pure. Now we wait.

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

3/ The Juniper Infusion

So just checking in on the juniper infusion. Nice greenish-yellowy colour, and the smell is sooo good.

I'll give it a few more minutes still though. Getting ready to mash in..

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

3/ The Juniper Infusion

So just checking in on the juniper infusion. Nice greenish-yellowy colour, and the smell is sooo good.

I'll give it a few more minutes still though. Getting ready to mash in..

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

2/ No malts, no ale.

I'm emptying the various bags and boxes in my basement, so these malts are old - I have no idea how much sugar they'll give me, or if the beer will turn out drinkable at all. The grains taste okay though, so I'm hopeful.

I'll mash in about 9 kgs of malt with approx 24 L of juniper infusion in about 30 minutes.

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

2/ No malts, no ale.

I'm emptying the various bags and boxes in my basement, so these malts are old - I have no idea how much sugar they'll give me, or if the beer will turn out drinkable at all. The grains taste okay though, so I'm hopeful.

I'll mash in about 9 kgs of malt with approx 24 L of juniper infusion in about 30 minutes.

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut #brewday

So! #Brewday 🧵

1/
Juniper infusion! The water got a bit hot while I was away picking the juniper branches, so I'm steeping them at around 90°C. Normally I would add them at around 75°C. Oh well, I'll leave it for about an hour.

(In an attempt to remove as many bugs, twigs and other stuff I don't want in my infusion, I shook each branch quite hard, and now my hand is paying the price. Yowch.)

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut

So! #Brewday 🧵

1/
Juniper infusion! The water got a bit hot while I was away picking the juniper branches, so I'm steeping them at around 90°C. Normally I would add them at around 75°C. Oh well, I'll leave it for about an hour.

(In an attempt to remove as many bugs, twigs and other stuff I don't want in my infusion, I shook each branch quite hard, and now my hand is paying the price. Yowch.)

#ølheimen #traditionalbrewing #kveik #norwegian #ale #beersofmastodon #juniper #allheimen #norsktut

So.. Guess what I'm gonna do today!

Some hints:

#juniper #water #malts #wholelottalove #kveik

#kveiktheworld #beersofmastodon #ølheimen

So.. Guess what I'm gonna do today!

Some hints:

#juniper #water #malts #wholelottalove #kveik

#kveiktheworld #beersofmastodon #ølheimen

Garage Saturday Cheers! #homebrew with #Eitrheim #Kveik. #beersofmastodon #tappetut #flasketut #allheimen

Garage Saturday Cheers! #homebrew with #Eitrheim #Kveik. #beersofmastodon #tappetut #flasketut #allheimen

I mashed to high in my homebrew. Going to ad #Brettanomyces claussenii to my stout. Currently 1051. Expect it to go down to FG1030. OG 1123. Mixing Eitrheim #kveik and Brett. Interesting. #beerbrewing #brewing only the complex sugars left. My aim is that the brett wil stop around 12,5% alcohol due to intolerance.

Ebbegarden kveik "saison"

#homebrew #kveik #drinkcheck