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