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aldorn

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Odpowiedzi opublikowane przez aldorn

  1. W dniu 18.06.2018 o 00:12, aldorn napisał:

    Piwo surowe czyli niegotowane. Ale przecież TRZEBA GOTOWAĆ PIWO! To jak niegotowane?

     

    ...

    Cały proces produkcji piwa surowego to tylko trzy etapy:

    • zacieranie

    • filtracja

    • chłodzenie

     

    Mi wyszło to tak: zacieranie, wór w górę, gar do chłodzenia. KONIEC. Wszystko szybko i sprawnie bez zarywania cholera wie ilu godzin.

    ...

    large.IMG_1008.JPG.bf38bbcffe62a612f4189

     

    W sobotę próbowałem jedną z dwóch butelek z tej warki, odłożoną w czeluści piwniczne. Trochę się bałem, co wyjdzie, a raczej jak szybko wyjdzie z butelki, otwierałem na balkonie. Niepotrzebnie, żadnego przegazowania, sporo wędzonki, klarowność niczym kryształ, tylko trochę goryczka na zbyt małym poziomie. Nie dało się odczuć, że to lekkie jasne piwo ma te swoje już niemalże 4 lata.

  2. W dniu 4.09.2020 o 16:39, Joosto napisał:

    Raczej nie bo ze specyfikacji wynika , że to jest jeden szczep a nie mieszanka.

     

    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.

  3. #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. Initial fingerprinting indicates it is more closely related to wild yeast than to anything else, and not kveik.

  4. #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

    Provenance: It comes from the farm of Jørgen Wollsæter in Hellesylt. It had been standing, dried, in the basement for 25 years, but was revived, we think successfully. He got it from his father, and where his father got it from he doesn't know.

  5. #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
    Wort boiled N
    Preservation Dried flakes

    Provenance: Ottar Løvoll took this yeast with him when he moved to Ørsta in 1978. Before that he used it on the farm Løvoll in Eidsdal. He inherited the yeast from his father, and he says his grandfather (Karl A. Løvoll, 1870-1953) used the same yeast. He asks that anyone selling it please use the name 'Karl A' for the yeast.

  6. #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 knows it's always been on the farm. They have often exchanged yeast with Sverre Skrindo, so this may be the same as #27.

  7. #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 father. His father may have it from the farm Skrindo, or it may have been on the current farm (Krosshaug) all along. He's not sure. They have often exchanged yeast with Halvorsgard, so this may be the same as #28. Sometimes they got yeast from Torstein Jordet in nearby Oppheim.

  8. #25 Raftevold gård

    Owner Arvid Raftevold
    Collected by William Holden
    Place Grodås
    Pitch 28.0°C
    Kveik Y
    Can be dried Y
    Harvest top
    Fermentation time 84 hours
    Time to harvest 84 hours

    Provenance: Arvid Raftevold has used this kveik since roughly 1990. Around that time it was mixed with a kveik from a neighbouring farm. Before Arvid his father, Hans Raftevold, used the yeast on the same farm, but Arvid doesn't know where his father got it from. He thinks the kveik has been on the farm for several generations.

  9. #22 Stalljen

    Owner Stig Jarle Seljeset
    Place Grodås
    NCYC 4360
    Pitch 31.0°C
    Kveik Y
    Can be dried Y
    Harvest either
    Fermentation time 72 hours
    Time to harvest 24 hours
    Bacteria N
    Species Saccharomyces cerevisiae
    Strains 5
    Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
    Wort boiled N
    Preservation Dried flakes

    Provenance: Seljeset got the yeast from his father in the 70s and has been using it ever since. He has never mixed it with any other yeast. He calls his brewery 'Stalljen' (means 'stable') because it's in the house that used to be the stable on the farm. Some people spell it 'Staljen', but that's wrong. Many write his name as 'Stig Staljen', but this is doubly wrong. He has given yeast to Olav Sverre Gausemel sometimes, see #18.

  10. #21 Tomasgard

    Owner Lars Andreas Tomasgård
    Collected by Lars Marius Garshol
    Place Grodås
    NCYC 4208
    Pitch 29.0°C
    Kveik Y
    Can be dried Y
    Harvest top
    Fermentation time 60 hours
    Bacteria Y
    Species Saccharomyces cerevisiae
    Strains 4
    Wort boiled N
    Preservation Dried flakes

    Taste: Soft, fruity, milky caramel aroma.

    Provenance: He mixed the kveik with kveik from Mattias Lunde about 15 years ago, but has not mixed it since. The yeast has been in the family as far as anyone can remember, but his grandfather farmed the Gausemel farm (see #18), so it's possible these two kveiks share an origin there. He knows his grandfather came from Eid in the 1930s, and brewed a beer in Hornindal for his own wedding then, taking the yeast with him from Eid. So it's possible the origin is really Eid. What his father did with it he doesn't really know. It may have been mixed during that time.

  11. #20 Espe

    Owner Arve Espe
    Place Grodås
    NCYC 4268
    Pitch 20.0°C
    Kveik Y
    Can be dried Y
    Harvest top
    Fermentation time 240 hours
    Species Saccharomyces cerevisiae
    Strains 4
    Permissions Research: Yes, Share with brewers: Yes, Sell commercially: Yes
    Wort boiled Y
    Preservation Dried in freezer

    Taste: Warm alcohol and fruit: cognac and plums.

    Provenance: It comes from his father. He doesn't know anything about before that. He himself has never mixed it with other kveiks.

  12. #19 Nystein

    Owner Aave Nystein
    NCYC 4265
    Pitch 28.0°C
    Kveik Y
    Can be dried Y
    Harvest top
    Fermentation time 72 hours
    Species Saccharomyces cerevisiae
    Strains 2
    Wort boiled Y
    Preservation Dried in freezer

    Provenance: He used it when he was brewing farmhouse ale in Telemark in the 1990s. He got it in 1992 from someone in Bø, Telemark. He doesn't know where it came from before that, but suspects Voss. The kveik was revived from a bag of dried yeast stored in the freezer since 1997.

  13. #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.

  14. #16 Simonaitis

    Owner Julius Simonaitis
    Collected by Simonas Gutautas
    Place Joniškelis
    NCYC 4207
    Pitch 35.0°C
    Max growth temperature 42.0°C
    Max ABV 15 %
    Phenolic Y
    Kveik N
    Can be dried Y
    Harvest top
    Fermentation time 14 hours
    Bacteria Y
    Species Saccharomyces cerevisiae
    Strains 5
    Wort boiled N
    Preservation Jar in the well

    Provenance: Simonaitis gets the yeast from his neighbours. Apparently he doesn't always get from the same neighbours, so there may be more than one culture in the village. Where the neighbours have the yeast from is not known.

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