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aldorn

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aldorn last won the day on December 14 2019

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  1. Dopiero dziś wszedłem na forum. Mam jeszcze kilka skrzynek, wysyłka już nie pamiętam, po dwie czy trzy na raz wchodzą do paczki.
  2. Niby tak, ale te tak zwane VOSSy to izolowane wersje komercyjne, ich opisy są w dziale dla drożdży komercyjnych.
  3. Z opisu wynika, że to jeden szczep drożdży i bez bakterii, komercyjnie powinien być to HotHead. Robiłem wiele razy, nie przegazowały się (za wyjątkiem ostatniej warki gdzie weszła infekcji i poza przegazowaniem piwo nie było klarowne). Dają radę nawet w 11-12 stopniach, zrobiłem mały test: podczas fermentacji przeniosłem fermentor do chłodnej piwnicy i dojadły.
  4. Jak na moje doświadczenia, to one bardzo podkręcają aromaty odchmielowe, komponuje się z amerykańskimi chmielami. Poza tym, da się zauważyć lekka kwasowość, w zasadzie jeśli moje obserwacje się potwierdzą, to kwasowość jest tym większa im niższy baling i niższa temperatura fermentacji.
  5. #37 Apynys Owner Vytautas Zybavičiaus Place Kaunas Phenolic Y Kveik N Strains 6 Wort boiled N
  6. #36 Gardsøy Owner Edel Aas Collected by Edel Aas Place Vågå Attenuation 76 % Phenolic Y Kveik N Bacteria N Species Saccharomyces cerevisiae Strains 3 Permissions All rights reserved by owner Provenance: From a yeast ring in a storehouse on the farm of Gardsøy in Vågå, where Anne Øy (dead 1970) used it. Revived by Edel Aas. Not certain if it's the original yeast
  7. #35 Wollsæter Owner Jørgen Wollsæter Collected by William Holden Place Hellesylt NCYC 4274 Pitch 34.5°C Attenuation 78 % Kveik Y Can be dried Y Harvest top Time to harvest 48 hours Species Saccharomyces cerevisiae Strains 2 Wort boiled N Preservation Dried flakes in cellar
  8. #34 Čižas Owner Ramunas Čižas Place Dusetos Kveik N Wort boiled N Provenance: He refuses to talk about the yeast. Documentation: The back story
  9. #33 Su Puta Owner Arturas Gura Place Paliūniškis Kveik N Wort boiled N Provenance: It's the family yeast, which they have from grandfather Jonas Gura. Documentation: The back story
  10. #32 Jovaru Owner Aldona Udriene Place Jovarai Pitch 29.0°C Max ABV 10 % Phenolic Y Kveik N Can be dried Y Wort boiled N Preservation In a jar Provenance: She got the yeast from her grandfather. Where he got it from is not known.
  11. #31 Ner-Saure Owner Einar Saure Place Bjørke Pitch 25.0°C Provenance: They got the yeast from Hornindal in the mid-1970s. Nothing more is known as yet.
  12. #30 Markjene Owner Rasmus S. Otterdal Collected by Lars Marius Garshol Place Otterdalen, Hornindal Can be dried Y Wort boiled N Preservation Dried flakes in cellar Provenance: Their own yeast had gone sour, so they tried yeast from many different sources. He doesn't remember any more which one this was. It's probably different from #23, because they had changed kveik by this time.
  13. #29 Løvoll Owner Ottar Løvoll Collected by Lars Marius Garshol Place Eidsdal NCYC 4361 Pitch 29.0°C Attenuation 82 % Phenolic N Harvest top Fermentation time 48 hours Bacteria Y Species Saccharomyces cerevisiae Strains 3 Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
  14. #28 Halvorsgard Owner Bjarne Halvorsgard Collected by Lars Marius Garshol Place Ål Pitch 32.0°C Phenolic Variable Can be dried Y Harvest top Fermentation time 72 hours Species Saccharomyces cerevisiae Strains 6 Wort boiled Y Preservation Dried Provenance: He doesn't know where the yeast comes from. As far as he know
  15. #27 Krosshaug Owner Sverre Skrindo Collected by Lars Marius Garshol Place Ål NCYC 4371 Pitch 35.0°C Phenolic Variable Can be dried Y Harvest top Fermentation time 72 hours Species Saccharomyces cerevisiae Strains 6 Wort boiled Y Preservation Dried on cloth Provenance: He got the yeast from his
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