harvested voss kveik (again)

[Brews Bros]

hello to all my teachers,

ok that s few months i m fighting to use harvested voss kveik .
so to resume.
beginning always bad taste and flavor as discussed before.
was pitching 50g of slurry for 22 liters in fermenter and 100g for 44 liters in fermenter
100% of batch fermented this way go to waste

then i start:
pitching is 25 grammes of slurry for 22 liters and 50 grammes for 44 liters
incorpore 22 g of bread yeast at 15 min boil for 22 liters and so double for 44 liters
40% of batch were ok

so i just bought a bottle of oxygen
so yesterday i tried
25 g for 22 liters in fermenter ( 22g of bread yeast during he boil)
pure oxygen before pitching at 1 liter/min for exactly 1 min (using a stainless steel "stone " 5 microns
result will be know in 2 more days.

guys , what can i do more , ok i could work on an amazing starter for my harvested yeast , but to be honest i look on google and really don t understand how to make a great and efficient starter (yes i feel stupid)

thanks a lot

 

[Donoroto]

hello to all my teachers,

ok that s few months i m fighting to use harvested voss kveik .
so to resume.
beginning always bad taste and flavor as discussed before.
was pitching 50g of slurry for 22 liters in fermenter and 100g for 44 liters in fermenter
100% of batch fermented this way go to waste

then i start:
pitching is 25 grammes of slurry for 22 liters and 50 grammes for 44 liters
incorpore 22 g of bread yeast at 15 min boil for 22 liters and so double for 44 liters
40% of batch were ok

so i just bought a bottle of oxygen
so yesterday i tried
25 g for 22 liters in fermenter ( 22g of bread yeast during he boil)
pure oxygen before pitching at 1 liter/min for exactly 1 min (using a stainless steel "stone " 5 microns
result will be know in 2 more days.

guys , what can i do more , ok i could work on an amazing starter for my harvested yeast , but to be honest i look on google and really don t understand how to make a great and efficient starter (yes i feel stupid)

thanks a lot

A starter is deceptively simple.

1.040 wort (of any type) plus yeast. Shake it, put an aluminum foil cap on it loosely, and let it alone for 24 hours. Then cold-crash it in the refrigeratir, pour off most (not all) of the liquid, and pitch what is remaining.

The cold crash is optional.
Using a “stir plate” can help, but not essential.

It is really that simple.

 

[Brews Bros]

A starter is deceptively simple.

1.040 wort (of any type) plus yeast. Shake it, put an aluminum foil cap on it loosely, and let it alone for 24 hours. Then cold-crash it in the refrigeratir, pour off most (not all) of the liquid, and pitch what is remaining.

The cold crash is optional.
Using a “stir plate” can help, but not essential.

It is really that simple.

You mean I can mash some malt with one liter of water ( check it s at 1.040)for example ...put it my slurry, shake and it s done after 1day..... Can I take from my wort before boiling ...is it ok , or need the boil step....
Sorry but some words in English I don t understand what they mean.
Thanks for your help

 

[Donoroto]

You mean I can mash some malt with one liter of water ( check it s at 1.040)for example ...put it my slurry, shake and it s done after 1day..... Can I take from my wort before boiling ...is it ok , or need the boil step....
Sorry but some words in English I don t understand what they mean.
Thanks for your help

Mash with 2 or 3 liters, so you end with 1 liter. Or use malt extract.

Many of us take a liter from the boil (this sterilizes it), does not need to be the end of the boil, or boil one liter to make it sterile.

But yes, what you wrote is correct. Very simple, very crude, but it works.

 

[Brews Bros]

Mash with 2 or 3 liters, so you end with 1 liter. Or use malt extract.

Many of us take a liter from the boil (this sterilizes it), does not need to be the end of the boil, or boil one liter to make it sterile.

But yes, what you wrote is correct. Very simple, very crude, but it works.

Understood this time teacher

 

[Bigbre04]

keep in mind, that your slurry is not pure. there will be lots of stuff left in the bottom of it. I would split the total volume evenly between the batches that you are making.

https://www.lallemandbrewing.com/en...brewing-calculators/pitching-rate-calculator/

This is the pitch rate calculator that i would use. This is based on fresh dry yeast so you will need alot more weight in slurry

then i start:
pitching is 25 grammes of slurry for 22 liters and 50 grammes for 44 liters
incorpore 22 g of bread yeast at 15 min boil for 22 liters and so double for 44 liters
40% of batch were ok

When you are saying you are boiling bread yeast? i assume you are going for nutrients? You might be better off buying them from a supplier online?

so i just bought a bottle of oxygen
so yesterday i tried
25 g for 22 liters in fermenter ( 22g of bread yeast during he boil)
pure oxygen before pitching at 1 liter/min for exactly 1 min (using a stainless steel "stone " 5 microns
result will be know in 2 more days.

This will help alot.

Also adding a fining like Whirlfloc will help too.

guys , what can i do more , ok i could work on an amazing starter for my harvested yeast , but to be honest i look on google and really don t understand how to make a great and efficient starter (yes i feel stupid)

thanks a lot

Donorato posted above about the starter. very easy.

boil your water/Malt extract.
put it in a sealed jar and let it cool down to fermentation temp.
24 hours before you brew your batches mix the fermentation temp wort with your slurry
stir it up and then split it as needed for your batches.

 

[Brews Bros]

keep in mind, that your slurry is not pure. there will be lots of stuff left in the bottom of it. I would split the total volume evenly between the batches that you are making.

https://www.lallemandbrewing.com/en...brewing-calculators/pitching-rate-calculator/

This is the pitch rate calculator that i would use. This is based on fresh dry yeast so you will need alot more weight in slurry

When you are saying you are boiling bread yeast? i assume you are going for nutrients? You might be better off buying them from a supplier online?


This will help alot.

Also adding a fining like Whirlfloc will help too.

Donorato posted above about the starter. very easy.

boil your water/Malt extract.
put it in a sealed jar and let it cool down to fermentation temp.
24 hours before you brew your batches mix the fermentation temp wort with your slurry
stir it up and then split it as needed for your batches.

Ah ah , I l really stupid I stop using protafloc because I thought will not help...and you say totally the opposite ... Ok protafloc back.

Yes I use bread yeast for nutrient....I put in boil at 15 min left.
I have access to servomyces here,I bought one pack, they the pitching rate is 10g for 10HL.....that s mean 0.5 g for for my batch right? Can I keep this pack for 2 weeks in my fridge... Because I will use for 8 batch a week so 4 g a week....

So about the pitching rate , I was putting 100 g of slurry for 44 liters and not working , because of what I found on different website, I go down to 50g for 44 liters....so you recommend the opposite and put like 200g of slurry for 44 liters right?

Thanks again for the time you take to answer me.

 

[Bigbre04]

Ah ah , I l really stupid I stop using protafloc because I thought will not help...and you say totally the opposite ... Ok protafloc back.

Yes I use bread yeast for nutrient....I put in boil at 15 min left.
I have access to servomyces here,I bought one pack, they the pitching rate is 10g for 10HL.....that s mean 0.5 g for for my batch right? Can I keep this pack for 2 weeks in my fridge... Because I will use for 8 batch a week so 4 g a week....

So about the pitching rate , I was putting 100 g of slurry for 44 liters and not working , because of what I found on different website, I go down to 50g for 44 liters....so you recommend the opposite and put like 200g of slurry for 44 liters right?

Thanks again for the time you take to answer me.

All good. Happy to help.

Yes, over-pitching is much safer then underpitching

I would try a batch at 200g of slurry.

How much do you have in total by weight of slurry.



I know this sounds crazy, and @Donoroto correct me if I'm wrong here, but I would consider planning your packing and your brewing days on the same day or the next day so that you can wet fill the same fermenter.

So just empty the fermenter, put it in the fridge while it's full of co2. Refill the beer right on top of all of the slurry on the bottom of the vessel?

I think you can get away with this once or twice.



Otherwise, I would take as much slurry as you have on hand and pitch that into the next batch. Assuming you have 2-4 fermenters, you should be able to rotate them so the 22L fills the next 22L and then the 44L fills the 44L.

You can prop those up before the brewday as well..

More yeast is better.

 

[Brews Bros]

All good. Happy to help.

Yes, over-pitching is much safer then underpitching

I would try a batch at 200g of slurry.

How much do you have in total by weight of slurry.



I know this sounds crazy, and @Donoroto correct me if I'm wrong here, but I would consider planning your packing and your brewing days on the same day or the next day so that you can wet fill the same fermenter.

So just empty the fermenter, put it in the fridge while it's full of co2. Refill the beer right on top of all of the slurry on the bottom of the vessel?

I think you can get away with this once or twice.



Otherwise, I would take as much slurry as you have on hand and pitch that into the next batch. Assuming you have 2-4 fermenters, you should be able to rotate them so the 22L fills the next 22L and then the 44L fills the 44L.

You can prop those up before the brewday as well..

More yeast is better.

i get something like 500 g of slurry for a batch of 44 liters

 

[Brews Bros]

All good. Happy to help.

Yes, over-pitching is much safer then underpitching

I would try a batch at 200g of slurry.

How much do you have in total by weight of slurry.



I know this sounds crazy, and @Donoroto correct me if I'm wrong here, but I would consider planning your packing and your brewing days on the same day or the next day so that you can wet fill the same fermenter.

So just empty the fermenter, put it in the fridge while it's full of co2. Refill the beer right on top of all of the slurry on the bottom of the vessel?

I think you can get away with this once or twice.



Otherwise, I would take as much slurry as you have on hand and pitch that into the next batch. Assuming you have 2-4 fermenters, you should be able to rotate them so the 22L fills the next 22L and then the 44L fills the 44L.

You can prop those up before the brewday as well..

More yeast is better.

do you know about this servomyces i speak to you 2 messages ago please

 

[Bigbre04]

do you know about this servomyces i speak to you 2 messages ago please

Yup I use voss regularly.

I don't repitch yeast. I pitch 250g of dry yeast into about 76gals of wort. I throw 20g of yeast x and 20g of whirlfloc into each batch. I push about 1LPM of o2 on the first batch. No o2 on second batch if double batching.

Ferment at 96f

I get fast aggressive fermentations.

When I was repitching yeast I did not get great fermentations compared to fresh pitches.

 

[Zambi]

I know this sounds crazy, and @Donoroto correct me if I'm wrong here, but I would consider planning your packing and your brewing days on the same day or the next day so that you can wet fill the same fermenter.

So just empty the fermenter, put it in the fridge while it's full of co2. Refill the beer right on top of all of the slurry on the bottom of the vessel?

I think you can get away with this once or twice.

I's confirmed.
I am crazy
Seriously, this is what I do all the time.
Saves a lot of cleaning as well.
I do 3 or 4 batches like that, then start fresh again

 

[Brews Bros]

Yup I use voss regularly.

I don't repitch yeast. I pitch 250g of dry yeast into about 76gals of wort. I throw 20g of yeast x and 20g of whirlfloc into each batch. I push about 1LPM of o2 on the first batch. No o2 on second batch if double batching.

Ferment at 96f

I get fast aggressive fermentations.

When I was repitching yeast I did not get great fermentations compared to fresh pitches.

wow that s a 300 l system , hope one day i can get there, now i can brew 100 liters a day with my 2 all in one but i prefer 80 liters a day , so i m not making the 2 all in one completely full....

yes with dry voss kveik , i don t add or do anything , just pitch the dry yeast on the top of my wort and start activity after 30 minutes , get crazy after 2 hours

this yeast is really a beast....

ok i go back to my test , you gave me lot of informations , tomorrow i will try a batch 44 liters with 200g slurry, nutrients and oxygen.

 

[Brews Bros]

I's confirmed.
I am crazy
Seriously, this is what I do all the time.
Saves a lot of cleaning as well.
I do 3 or 4 batches like that, then start fresh again

Is this technic ok with plastic fermentor.
I mean I cannot keep it full of CO2. I can manage to empty the fermentor and fill up with new brew in about 30 minutes time , so 30 minutes with air contact.....
Because if yes , on Monday I give a try

 

[Zambi]

Is this technic ok with plastic fermentor.
I mean I cannot keep it full of CO2. I can manage to empty the fermentor and fill up with new brew in about 30 minutes time , so 30 minutes with air contact.....
Because if yes , on Monday I give a try

I use plastic
No extra CO2
And I keg just before the other batch needs my cooler box for the mash.
Plus I no chill, so 12-24 hours before I top up.
It works. I do leave some liquid on the trub.
My reasoning: some yeast is still alive, some becomes food and then they get a whole lot of new food (wort), so they are happy and make me nice beer

 

[Brews Bros]

I use plastic
No extra CO2
And I keg just before the other batch needs my cooler box for the mash.
Plus I no chill, so 12-24 hours before I top up.
It works. I do leave some liquid on the trub.
My reasoning: some yeast is still alive, some becomes food and then they get a whole lot of new food (wort), so they are happy and make me nice beer

I really like your reasoning

 

[Bigbre04]

Is this technic ok with plastic fermentor.
I mean I cannot keep it full of CO2. I can manage to empty the fermentor and fill up with new brew in about 30 minutes time , so 30 minutes with air contact.....
Because if yes , on Monday I give a try

that air would not cause a problem. you are adding air anyway. the co2 just helps to keep things anaerobic to prevent infections.

30 mins would be no issue.

I used to pull atleast 4 x 1.5L nalgene bottles and do my best to pitch as much yeast as i possibly could into the next batch. I did not have very good luck with repitching voss multiple gens. it just was never as good as the fresh pitch.