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Clibit
Notlaw wrote:


Yeah they're surprisingly clean.  You expect them to be far more funky and fruity.


Seems like Lars Garhol is full of ****.   [rofl]
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Notlaw
Clibit wrote:


Seems like Lars Garhol is full of ****.   [rofl]


Haha, I've only used 2 strains..!!  But... I did expect them to be a bit funkier.  I thought they'd be almost like the Belgian yeasts, or have a bit of a slight Bretty thing about them, but nope... not the ones I tried.
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Clibit
Notlaw wrote:


Haha, I've only used 2 strains..!!  But... I did expect them to be a bit funkier.  I thought they'd be almost like the Belgian yeasts, or have a bit of a slight Bretty thing about them, but nope... not the ones I tried.


Maybe theyve been cleaned up and sanitised by Wyeast/Omega etc. Neutered!
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Notlaw
Clibit wrote:


Maybe theyve been cleaned up and sanitised by Wyeast/Omega etc. Neutered!


You know, I did wonder that just after I'd replied.  They isolate the primary strains I believe... maybe the whole point of them is that they're multi strain monstrosities 😃
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Clibit
Notlaw wrote:


You know, I did wonder that just after I'd replied.  They isolate the primary strains I believe... maybe the whole point of them is that they're multi strain monstrosities 😃


Thats what i surmised from reading Lars' blog. 
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Simonh82
These kveik yeasts sound interesting but they're not on my to brew list quite yet. One thing that irks me is that people always talk about brewing with them at 30°C and above but how often does it get that hot in Norway, even in the summer.

I can certainly see the appeal of a yeast that stays pretty clean at high temperatures. If I didn't have temperature control then it would be very appealing for summer brewing.
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Womble
I fermented with Mauribrew 514 this summer at 25°C and got decent results.  A fairly fruity brew but no off flavours or nasty fusel alcohols.

Multi-tasking, easy, drink beer and watch telly.
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HisDudeness
Simonh82 wrote:
These kveik yeasts sound interesting but they're not on my to brew list quite yet. One thing that irks me is that people always talk about brewing with them at 30°C and above but how often does it get that hot in Norway, even in the summer.

I can certainly see the appeal of a yeast that stays pretty clean at high temperatures. If I didn't have temperature control then it would be very appealing for summer brewing.


I think the high temps are more based on pitching when wort is still quite warm due to lack of active cooling methods with traditional brewing over there, I may be wrong but I'm sure theres more info on it at that larsblog site
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