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Author Topic: Larsblog  (Read 715 times)

Offline feldmann

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Larsblog
« on: June 03, 2018, 11:43:08 AM »
If anyone hasn't seen it before, a guy from Norway writes a blog on his travels around Eastern Europe (and the world) and traditional brewing practises. The posts are always very interesting and we have him to thank for getting a lot of the Kveik strains out into the world.

His recent post is about a farmhouse brewer in Norway, check it out!

Offline robcoombs

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Re: Larsblog
« Reply #1 on: June 03, 2018, 06:07:24 PM »
His blog is awesome. Great episode of the Milk the Funk podcasts as well.

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Online jamie_savoie

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Re: Larsblog
« Reply #2 on: June 04, 2018, 09:42:10 AM »
Lars blog is highly interesting with detailed information. When I’ve discovered that blog I think I’ve read every articles in a weekend. I wish his book would be translated in english
Also lots of info on the "Kveik" FB page with the translation tool
Kveik yeasts are strange and awesome at the same time. Ferment “clean” @ 35-40C and ready to drink a week after pitch is pretty insane lol
I have simonaitis, midtbust, voss, hornindal and possibly more strains coming in soon. If some people are interested I can share them

Offline feldmann

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Re: Larsblog
« Reply #3 on: June 04, 2018, 12:01:55 PM »
Lars blog is highly interesting with detailed information. When I’ve discovered that blog I think I’ve read every articles in a weekend. I wish his book would be translated in english
Also lots of info on the "Kveik" FB page with the translation tool
Kveik yeasts are strange and awesome at the same time. Ferment “clean” @ 35-40C and ready to drink a week after pitch is pretty insane lol
I have simonaitis, midtbust, voss, hornindal and possibly more strains coming in soon. If some people are interested I can share them

Oh man I'd love to try some of those strains.

Offline robcoombs

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Re: Larsblog
« Reply #4 on: June 04, 2018, 01:19:13 PM »
Same! Definitely love to try those.
Lars blog is highly interesting with detailed information. When I’ve discovered that blog I think I’ve read every articles in a weekend. I wish his book would be translated in english
Also lots of info on the "Kveik" FB page with the translation tool
Kveik yeasts are strange and awesome at the same time. Ferment “clean” @ 35-40C and ready to drink a week after pitch is pretty insane lol
I have simonaitis, midtbust, voss, hornindal and possibly more strains coming in soon. If some people are interested I can share them

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Online jamie_savoie

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Re: Larsblog
« Reply #5 on: June 04, 2018, 02:36:04 PM »
When I receive them I’ll propagate them for you guys. If anybody else want some lmk.  I also have Omega Hothead (stranda strain) and Omega Voss (I don't have it in hand yet).
Here’s the info of the strains I’ll have

Hornindal (Raftevold)
A selection of two strains from Terje Raftevold's Hornindal Kveik. The blend shows mixed fruity character ranging from tropical fruit to red apple, with supporting notes of caramel. We recommend warm fermentation temperatures (>25şC), highly fermentable wort and yeast nutrients to ensure complete attenuation. The traditional Norwegian beers are quite malty by comparison to typical ales. Alcohol tolerance: high
Temp range: 25-35
Floc: med-high
Attenuation: 70-80


Simonaitis (Joniškelis, Lithauen)
"One yeast has been collected from farmhouse brewer Julius Simonaitis in Joniškelis, Lithuania. It's a communal yeast that's been shared among the neighbours 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"
Temp range: 20-42
Floc: low-med
Attenuation: 70-80

Midtbust (Stordal)
A Kveik culture that is a blend of S. cerevisiae strains that lend a lot of stone and tropical fruit notes as well as a light smokiness and acidity. As with many of the Kveiks fermenting hotter leads to more expression.
Temp range: 24-43
Floc:
Attenuation: 70-86

Nornes (Voss)
Owner John Nornes
Collected by Martin Warren
Place Voss
NCYC 4101
Pitch 36.0°C
Species Saccharomyces cerevisiae
Strains 5"


Kveik registry with a bunch of info

Online jamie_savoie

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Re: Larsblog
« Reply #6 on: June 04, 2018, 02:40:36 PM »
If some of you get your hand on the Escarpment, Yeast Bay or any other kveik strains for that matter I’d be very happy to have a few cells  :rock:

Offline feldmann

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Re: Larsblog
« Reply #7 on: June 10, 2018, 11:31:30 AM »
An interesting article on how to use the strains properly:

http://www.garshol.priv.no/blog/393.html

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Offline sourbeersrock

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Re: Larsblog
« Reply #8 on: August 25, 2018, 07:39:56 AM »

Offline sourbeersrock

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Re: Larsblog
« Reply #9 on: August 26, 2018, 08:31:15 AM »
A teaspoon per 25L of wort!!!!
 :rolling:

Online jamie_savoie

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Re: Larsblog
« Reply #10 on: August 26, 2018, 03:11:55 PM »
A teaspoon per 25L of wort!!!!
 :rolling:
A friend of mine literally used 5ml in 5 gal and it took of within hours
insane! lol