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Inspired by @larsga book on farmhouse brewing, I decided to source myself an unisolated mixed culture kveik.
Phill from @STFermentations kindly let me brew on his kit. It seemed like the perfect place to brew considering Phill’s brewing ethos and his expertise when it comes to brewing traditional styles in a modern context.
The brew day was surprisingly straight forward (apart from the lack of water supply for the first 4 hours lol).
After the mash we used some of the runnings to make a small starter to help the kveik get goin.
1 hour later the starter was bubbling.
1 hour later the starter was bubbling.
We gave the wort a quick 15 minute boil before sending it through the heat exchanger to allow it to cool down to 38C.
Adhering to the Norwegian farmhouse tradition, I gave a good old scream into the fermenter to scare off any evil spirits.
As @larsga has mentioned, it doesn’t cost much and so far the beer is good so I’d say it works.
As @larsga has mentioned, it doesn’t cost much and so far the beer is good so I’d say it works.
After the scream, we pitched the yeast and allowed it to ferment at 36C for 4 days.
The high temperature allowed the two bacteria cultures in the yeast to sour the beer down to 3.5pH. We let the temp drop to 28C which allowed the mix of Sacc strains rip through the sugars.
The high temperature allowed the two bacteria cultures in the yeast to sour the beer down to 3.5pH. We let the temp drop to 28C which allowed the mix of Sacc strains rip through the sugars.
The beer is currently conditioning and will soon receive an extremely modest 2g/L dry hop of Citra and Mandarina Baviara before being packaged.
