#kveik — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #kveik, aggregated by home.social.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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
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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
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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
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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
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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?
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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?
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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?
-
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?
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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?
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#Brewing a #NEIPA -style #beer as a raw #ale with #kveik and infused #seabuckthorn.
Hugely inspired by:
#homebrewing #fuckreinheitsgebot -
#Brewing a #NEIPA -style #beer as a raw #ale with #kveik and infused #seabuckthorn.
Hugely inspired by:
#homebrewing #fuckreinheitsgebot -
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.
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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.
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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.
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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.
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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.
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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%
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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%
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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%
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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%
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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.
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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.
-
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.
-
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.
-
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.
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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.
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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.
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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.
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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.
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Voss Kveik mead update.
OG: 1.111It’s about 3 1/2 days since I pitched the yeast. It’s now at 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.
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Voss Kveik mead update.
OG: 1.111It’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.
-
Voss Kveik mead update.
OG: 1.111It’s about 3 1/2 days since I pitched the yeast. It’s now at 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.
-
Voss Kveik mead update.
OG: 1.111It’s about 3 1/2 days since I pitched the yeast. It’s now at 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.
-
Voss Kveik mead update.
OG: 1.111It’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.
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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.
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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.
-
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.
-
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.
-
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.
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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 time 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.
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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.
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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 time 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.
-
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 time 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.
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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 -
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