aldorn Posted August 14, 2020 Share Posted August 14, 2020 #18 Gausemel Owner Olav Sverre Gausemel Collected by Lars Marius Garshol Place Grodås NCYC 4370 Pitch 30.0°C Kveik Y Can be dried Y Harvest top Fermentation time 48 hours Bacteria Y Strains 6 Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes Wort boiled N Preservation Dried flakes Provenance: The yeast comes from his home farm, Gausemel. He started using it in 1977. It's been mixed with other yeasts a number of times since then. It's been mixed 1-2 times after he gave it to Terje Raftevold (#5). He has very likely mixed #22 Stalljen into it a few times. Link to comment Share on other sites More sharing options...
bart3q Posted September 6, 2020 Share Posted September 6, 2020 Podobno dobre drożdże do stoutów - ponoć dają fajną śliwkę Link to comment Share on other sites More sharing options...
aldorn Posted October 1, 2020 Author Share Posted October 1, 2020 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. Link to comment Share on other sites More sharing options...
lukasz.b Posted January 12, 2023 Share Posted January 12, 2023 Bardzo ciekawy wątek, coś dla fanów TES i skandynawskiego folkloru. Link to comment Share on other sites More sharing options...
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