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 #1 Sigmund

Owner Sigmund Gjernes
Collected by Lars Marius Garshol
Place Vestbygdi
NCYC 3995
Pitch 39.0°C
Max growth temperature 43.0°C
Max ABV 13 %
Attenuation 80 %
Phenolic N
Kveik Y
Can be dried Y
Harvest bottom
Fermentation time 84 hours
Time to harvest 84 hours
Bacteria N
Species Saccharomyces cerevisiae
Strains 3
Also known as The Yeast Bay: Sigmund's Voss Kveik, Omega OYL-061 Voss Kveik
Wort boiled Y
Preservation Jar in the fridge

Taste: Orange peel, earth, and Christmas spice.

Provenance: The people from the farm of Gjernes, Sigmund among them, used kveik from Brynjulv Gjernes. When Sigmund moved to his own farm he mixed it with kveik from a neighbour, Kåre Hovda. Hovda had his kveik from Bordalen. The people at Gjernes used to get kveik from Veka in Dyrvedalen.

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W dniu 6.09.2020 o 16:11, bart3q napisał:

Może dopisz w nazwie "Voss" - mnóstwo ludzi je po tym dużo bardziej kojarzy

Niby tak, ale te tak zwane VOSSy to izolowane wersje komercyjne, ich opisy są w dziale dla drożdży komercyjnych.

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