#1 Sigmund

[aldorn]

 #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.

[bart3q]

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

[aldorn]

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.