aldorn Posted August 14, 2020 Share Posted August 14, 2020 #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. Link to comment Share on other sites More sharing options...
bart3q Posted September 6, 2020 Share Posted September 6, 2020 Może dopisz w nazwie "Voss" - mnóstwo ludzi je po tym dużo bardziej kojarzy Link to comment Share on other sites More sharing options...
aldorn Posted October 1, 2020 Author Share Posted October 1, 2020 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. Link to comment Share on other sites More sharing options...
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