Brewing my kveik recipe this weekend. It's 6.5 or so on the abv. Was going to do a starter but I'm not sure about the temp. Should I put a small space heater near?
The yeast expired last month. Want to play it safe. This stupid hard Seltzer I did is still fermenting so my brew schedule is behind
Just add some dried yeast at five minutes before flame out. Give them plenty of oxygen before sealing up. p.s. pitch them hot. i.e in the 90ºf range. It might take longer to wake up. But. It could get going in about an hour. I've had both happen. The dried yeast is food for them. Shaking vigorously for oxygen gives them go juice. You can scream at the fermenter too if you feel authentic. They will be done in two or so days, and you should probably see a finishing temp in the upper 80's.
Adding O2 gives the yeast a resource they need to make sterols, and thus cell wall material, allowing the yeast to divide until they reach optimal mass for the wort enviroment, or the limits of their cell wall material. It does not provide energy (by which I assume you mean "go juice") per se, and in fact the yeast have to expend energy building and budding. Or, if by "go juice" you meant that it will get fermentation started faster, I don't believe that's true. And I think an argument (at least theoretical) could be made that O2 actually delays and lengthens the exponential growth phase. Or, if by "go juice" you mean the fermentation will be faster (shorter) overall, that may well be true, because ultimately there are more yeast cells to do the job.
I usually pitch and then immediately use my whirlpool paddle. Surprised no one recommends a starter consider the OG and age of the yeast
Because: “Pitching Rate Pitching rates for kveik are also one of the unique things about these cultures. In order to express the yeast fermentation profile more, kveik cultures are traditionally pitched at a very low rate, perhaps somewhere around the 1-2 million cells/mL for 15-20°P wort.” http://www.milkthefunk.com/wiki/Kveik#Pitching_Rate Cheers!
Glad you took it all so seriously. Because I meant it all very tongue in cheek. Relax. It's just a quick performing yeast that can turn a beer around in under ten days and those were some attempts to put humor into the advice for better yeast health.
Ah, okay. But here's the thing... when people say things like that, other people, usually newbies, Google it up and believe it. Just doing my small part to help keep the information superhighway accurate.
I just brewed my first kveik, I pitched 1/2 teaspoon of cold bottom cropped yeast into 4 gals. It was bubbling withing a couple of hours. Truly amazing stuff. I shook my Omega Voss vigorously, poured into a small jar and placed in the fridge to settle. Only took a few hours, I then decanted the liquid off of the top and dipped a teaspoon in the yeast that settled and added to my wort ~1.065. I did not add any oxygen either to further stress the yeast. So far so good, the beer has surpassed my expectations.
