I planning to brew an experimental 5Gal recipe and split it into 5 x 1Gal jugs and pitch a different strain of Kveik into each. I have a commercial vial of Escarpment's Hornidal Kveik right now thats fairly fresh but the Voss Kveik and Strada Kveik were cultures that I've built up from bottles dregs. Strada is pretty active but Voss isn't. I'm a little sceptical but I'm going to bash ahead and try anyway. Any advice or criticism is welcome!
The Recipe
85% Pilsner
10% Wheat Malt
5% Vienna Malt
20 IBUs Saaz
The Strains
Hornidal Kveik (Escarpment Labs)
Voss Kveik (The Yeast Bay)
Stranda Kveik (Omega Yeast HotHead)
Farmhouse Sour Ale (I have an old expired vial laying around so I figured I might as well use it)