13,584
edits
Changes
added tips for use for Voss
* [http://ryanbrews.blogspot.com/2016/10/norwegian-table-beer-review.html Ryan Brews Blog; Norwegian Table Beer review using The Yeast Bay's Voss Kveik.]
* See also the [[Saccharomyces]] page for vendor tips.
* Richard Preiss recommends that Voss Kveik can go as high as 13% ABV, but also needs high nitrogen nutrients (especially for a wine fermentation) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1779931092035097/?comment_id=1780016285359911&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lars Marius Garshol and Richard Preiss on Voss alcohol tolerance. Milk The Funk Facebook group. 08/04/2017.]</ref>.
===Svein Rivenes's Voss Kveik===
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 is a 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>. * [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.
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