FRAMGARDEN KVEIK YEAST

Norwegian farmhouse yeasts also called Kveik are a type of yeast that has been naturally selected over thousands of years by farm brewers. These yeasts are unlike anything else on the market, most finishing 5 gallons of wort in 2-3 days at 34°C to 40°C! They also give off or accentuate many flavors not typically found in yeast / beer. With Kveik your brews can really be set apart from the crowd.

 

Each pack contains enough yeast to ferment up to 25 L of wort. If you ferment at the higher end of the temperature range where most of your flavors come from please make sure you use plenty of yeast nutrient. Kveik yeasts are very different from other yeasts and absolutely need the extra nutrients. Simply take some bread / bakers yeast, boil it for a few minutes and toss that in. This is what a lot of commercial yeast labs use for yeast nutrient. 

 

TRADITIONAL ACTIVATION PROCEDURE(Not Essential):

Eventhough you don't require to but if you wanna follow the Viking traditions, KVEIK are activated by making a starter from first runnings.

 

1. Steal half a glassful of wort from your first runnings. Quickly cool it to 30°C by dipping and gentaly stirring it in a bucket full of tap water.

2. Pitch the yeast and leave it covered with a clean cloth. Proper sanitation procedures must be followed through out the procedure. By the time you chill your wort your yeast should be healthy and ready to work. 

- However do keep in mind that Kveik thrives in high gravity wort when being under-pitched so avoid running your starter for longer than 4 hours. 

- If you want a clean flavor profile ferment at the lower end of the fermentation temperatures.

 

Yeast Scream!

It's a tradition to gather around the fermenter and scream in it LOUDLY while pouring yeast in - uttering words like, "There's a fire on Killingeö" or just going "OOOoooooiii". They promised me it keeps "The Trolls" from stealing your beer. I follow that tip and found it works in India too. Not once I got my beer stollen by a troll since.

 

Many of the Kveik strains have bacteria in them. If you don't want the beer to be sour / funky utilizing a small amount of hops in the boil will stop the lactobacillus in it's tracks and your beer won't be sour. However, I do highly recommend making some sour beers with strains like hornindal or simonaitis. If you use no hops and ferment hot with simonaitis for example you get incredible aroma and flavors. I made one beer with 4oz amarillo (after fermentation was complete) dry hop only along with simonaitis and the beer tasted like a salty lemon. It was incredible and I have yet to find anything like it on the market. 

• All our equipement and non-consumables are covered under our "no questions asked" refunds policy exluding postage, if returned within a month of receipt in an undamaged condition.    
• All damaged on arrival equipement are fully refundable including postage, if confirmed within 24 hours of receipt.
• Damaged on arrival consumables will be replaced/reshipped on request if confirmed within 24 hours of receipt. No extra shipping costs.

• Next day shipping on all items. Equipment is shipped through Indiapost, while all the consumables are shipped via DTDC. 
• In such a case, where Indiapost takes longer or is unservicable to a particular location we would post via DTDC or vice versa without notifying the customer beforehand, just to speed things up.