I'm surfing for some Kveik yeast, just to try in a GS wash and found one that looked ok. Added it to the basket and went to the checkout and nearly fell out my tree....the price of the yeast was £9.82.....the shipping was £19.90??????. making a total nearly £30...
It says.....UK customers please note: your order will be sent from an EU country (Sweden). Hence, your order may be subject to VAT and customs fees.
Needless to say, I won't be buying it...I'll find some in the good old UK that can be popped into an envelope with a 2nd class stamp for a couple of quid and dropped in the Royal mail..
Ice.
Tell me and I forget. Teach me and I remember. Involve me and I learn.
-Benjamin Franklin
Looks like shipping is £19.90 whatever you buy....I thought being a UK site that postage would be a couple of quid, so why sell something that you don't have in stock???
I've not seen this site before, is all of their stock in the EU or the rest of the world????
Ice.
Tell me and I forget. Teach me and I remember. Involve me and I learn.
-Benjamin Franklin
I've used a Kveik once before, bought off one of the UK sites that I deal with.....I thought I like the looks of that one, that was until I see the shipping cost...
Ice.
Tell me and I forget. Teach me and I remember. Involve me and I learn.
-Benjamin Franklin
the kviek stuff has been doing the rounds in the mead world too. Guessing that many of the more gullible will think that because it's named like that it must be "genuine".
Still haven't heard of any of the more well known commercial producers using it mind, so I'm presuming it's more nonsense aimed at wannabee viking types......
"What the large print giveth, the small print taketh away." Tom Waites
I have used it once for a beer and the saved washed yeast is currently sat in my fridge.
Fermented out in 2 days at almost 40, beer was lovely so it was.
If you want me to try and dry some and post it ice I can, but can't guarantee I'd get it right as I've never done it before.
I'm not under the affluence of incahol, thinkle only peep I am. Its just the drunker I sit here the longer I get.
That's very kind of you dude, I've tried one a while back and didn't take a lot of notice of what happened, no notes & I can't remember. You hear good & bad about it, I'd like to draw my own conclusions about it....so yes if you can manage it I'll have a go and see what happens....if it starts ok then you'll know that it worked for you.
Ice.
Tell me and I forget. Teach me and I remember. Involve me and I learn.
-Benjamin Franklin
DorsetScott wrote: Sat Jun 05, 2021 8:19 am
If you want me to try and dry some and post it ice I can, but can't guarantee I'd get it right as I've never done it before.
I have posted live yeast before, I liven it up, and then put it in a kids pop bottle, squeeze hard when you do it up. Bingo.
What was that Mash ? Squeeze the end hard and pop it, Bingo!!
All it did to me was make my eyes water and a sharp intake of
breath followed by a lot of swearing and your name mentioned
in dispatches Mash.
DorsetScott wrote: Sat Jun 05, 2021 8:19 am
I have used it once for a beer and the saved washed yeast is currently sat in my fridge.
Fermented out in 2 days at almost 40, beer was lovely so it was.
If you want me to try and dry some and post it ice I can, but can't guarantee I'd get it right as I've never done it before.
You have lost me
What does this mean? Fermented out in 2 days at almost 40 ?
My beers start at around 1.060 or 1.070, and finish fermenting,(enough to bottle) around 1.010, after 5 maybe 6 days
Just asking.
Maybe an idiot question, but I am not afraid to be the idiot,
Robert.
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore"
DorsetScott wrote: Sat Jun 05, 2021 8:19 am
If you want me to try and dry some and post it ice I can, but can't guarantee I'd get it right as I've never done it before.
The vikings soak it into bits of oak, dry it and store it that way. That would certainly post well. Never tried it thought...
Apparently, the hereditary brew stirring stick of the vikings was a tool of great worth.
It carried their strains of yeast down through the ages.
The yeasties lived in and on the stick.
No sachets of pure lab produced muck.
Did they stay home and get pissed?
No, they took on the world.
OK, their beer may have tasted like shite, and they pillaged better alcohol.
There may be other reasons that they sacked the known world.....?
Robert.
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore"
DorsetScott wrote: Sat Jun 05, 2021 8:19 am
I have used it once for a beer and the saved washed yeast is currently sat in my fridge.
Fermented out in 2 days at almost 40, beer was lovely so it was.
If you want me to try and dry some and post it ice I can, but can't guarantee I'd get it right as I've never done it before.
You have lost me
What does this mean? Fermented out in 2 days at almost 40 ?
My beers start at around 1.060 or 1.070, and finish fermenting,(enough to bottle) around 1.010, after 5 maybe 6 days
Just asking.
Maybe an idiot question, but I am not afraid to be the idiot,
Robert.
Kviek yeast is tolerant of much higher temperatures than standard and will generally ferment out completely within 48 hours. My batch was done in 48 hours at 40c.
There are plenty of examples of people fermenting under pressure with kviek to carbonate it and drinking a brew 3 days after starting it. I don't do it that quickly but it is do-able.
Icefever wrote: Sat Jun 05, 2021 3:12 pm
That's very kind of you dude, I've tried one a while back and didn't take a lot of notice of what happened, no notes & I can't remember. You hear good & bad about it, I'd like to draw my own conclusions about it....so yes if you can manage it I'll have a go and see what happens....if it starts ok then you'll know that it worked for you.
Ice.
Ice, DM me you address and I'll do both methods, I'll try drying it and stick some in a pop bottle too so that if the drying doesn't work you still have something viable.
I've seen kviek yeast rings as well that the farmhouses traditionally used to store it. Tis a remarkable beast
I'm not under the affluence of incahol, thinkle only peep I am. Its just the drunker I sit here the longer I get.
DorsetScott wrote: Mon Jun 07, 2021 9:41 am
Ice, DM me you address and I'll do both methods, I'll try drying it and stick some in a pop bottle too so that if the drying doesn't work you still have something viable.
I've seen kviek yeast rings as well that the farmhouses traditionally used to store it. Tis a remarkable beast
Cheers, dude...Dm sent.
Ice.
Tell me and I forget. Teach me and I remember. Involve me and I learn.
-Benjamin Franklin
DorsetScott wrote: Mon Jun 07, 2021 9:41 am
Ice, DM me you address and I'll do both methods, I'll try drying it and stick some in a pop bottle too so that if the drying doesn't work you still have something viable.
I've seen kviek yeast rings as well that the farmhouses traditionally used to store it. Tis a remarkable beast
Cheers, dude...Dm sent.
Ice.
Received. I'll get the dehydrator out and give it an experiment in the next couple of days
I'm not under the affluence of incahol, thinkle only peep I am. Its just the drunker I sit here the longer I get.
making a total nearly £30... 
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