Would you recommend Staljen in a Cascade blonde? The taste description from the company doesn't sound right, but others say Staljen produces a lot of citrus flavor, which could be good. Usually I have used US-05.
I think it would be a great option for a light-to-medium hopped blonde ale. It worked well with the touch of Centennial that I had in this batch so I would think Cascade would also fit well. Good luck!
There is a vendor in the US (Northern Brewer) that also carries the yeast. I am a big fan of dry yeast and it is good to see more Kveik options in dry form (vs just Voss and Lutra).
That has been my standard method of saving and reusing yeast. I was hoping that the dried yeast might last longer and would be more compact to store, but we shall see when I try to use the dried yeast.
@@CascadesHomebrew I believe that the 2 biggest advantages of drying yeast are that it keeps longer in dry form than in liquid, and drying cleans the culture up since most wild yeast/bacteria won't survive drying/freezing. I believe Lars Marius Garshol discusses this practice/rationale on his blog/books. Also, great video, as always
Actually, I keep them pretty much over the whole year and use whenever needed, although I normally throw many away after a year and buy some fresh dry packets just to be safe. Will perhaps dry some rarer strains in the future as I hear they freeze well for many years. @@FishingforMemories
Please do the yeast drying video. Thanks. Subscribed.
Huge whisks are great for dough balls. I have a massive restaurant whisk I use every time I mash in!
I have been looking at getting one of these for a while.
Would you recommend Staljen in a Cascade blonde? The taste description from the company doesn't sound right, but others say Staljen produces a lot of citrus flavor, which could be good. Usually I have used US-05.
I think it would be a great option for a light-to-medium hopped blonde ale. It worked well with the touch of Centennial that I had in this batch so I would think Cascade would also fit well. Good luck!
We can get em in denmark now
There is a vendor in the US (Northern Brewer) that also carries the yeast. I am a big fan of dry yeast and it is good to see more Kveik options in dry form (vs just Voss and Lutra).
I have found that generally there is no need to dry Kweik yeast, just pour the slurry from fermenter into mason jars and keep in the fridge.
That has been my standard method of saving and reusing yeast. I was hoping that the dried yeast might last longer and would be more compact to store, but we shall see when I try to use the dried yeast.
@@CascadesHomebrew I believe that the 2 biggest advantages of drying yeast are that it keeps longer in dry form than in liquid, and drying cleans the culture up since most wild yeast/bacteria won't survive drying/freezing. I believe Lars Marius Garshol discusses this practice/rationale on his blog/books.
Also, great video, as always
How long have you been able to keep them for in the fridge between uses?
Actually, I keep them pretty much over the whole year and use whenever needed, although I normally throw many away after a year and buy some fresh dry packets just to be safe. Will perhaps dry some rarer strains in the future as I hear they freeze well for many years. @@FishingforMemories
I have used a 3 years old M12 Kveik witch i left in a cold barn in a unpluggede fridge tok 18 hours and then it took off@@FishingforMemories