13,586
edits
Changes
m
no edit summary
* [https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4070 NCYC 4070 - 8th isolate in the 4051 blend.]
Two strains are packaged together as a blend by [[Escarpment Laboratories]] as their [http://www.escarpmentlabs.com/strains Hornindal Kveik Blend]. [https://www.mainiacalyeast.com/online-shop/kveik-raftevold-grd Mainiacal Yeast Labs] sells the native blend (contains lactic acid bacteria).
===Olav Gausemel's Hornindal Kveik===
The yeast is pitched at 37C, and harvested from the bottom. The Eitrheim family dry it and keep it in glasses. They usually ferment 3-4 days.
===Wollsæter===
Jørgen Wollsæter's kveik culture.
Commrecially available from [https://www.mainiacalyeast.com/online-shop/kveik-wollster Mainiacal Yeast Labs].
==In Other Countries==
===Julius Simonaitis's yeast===
One yeast has been collected from farmhouse brewer Julius Simonaitis in Joniškelis, Lithuania. It's a communal yeast that's been shared among with the neighbours neighbors since time immemorial. NCYC says the yeast consists of 5 different strains. Four of these are closely related, while the fifth is quite different, and is probably a completely different strain. All seem to be ''Saccharomyces cerevisiae''.
Julius pitches the yeast at 35C, and top-harvests it. He ferments 12-16 hours, depending on activity.
People trading this culture have reported that there are lactic acid bacteria present in the culture. It is not known if this lactic acid bacteria was present from the source, or if it was introduced during trading. Julius Simonaitis's beers are reported to not be sour, but he uses a lot of hops in his beer and his beer is reportedly fairly bitter. DeWayne Schaaf reported that the lactic acid bacteria present in the culture he was given produced a favorable acidity. Lars Garshol is waiting on lab results to see if the lactic acid bacteria were present in the original culture <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/?comment_id=1729414253753448&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Garshol, James Thor, and DeWayne Schaaf. Milk The Funk facebook group. 06/22/2017.]</ref>.
Commercially available from [https://www.mainiacalyeast.com/online-shop/kveik-simonatis Mainiacal Yeast Labs] (contains lactic acid bacteria).
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1677055218989352/ See this MTF thread by DeWayne Schaaf] for tips and experiences with brewing with this culture, as well as links to more information about Lithuanian farmhouse brewing.