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Kveik

55 bytes removed, 23:13, 1 November 2019
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The yeast is pitched at 37C, and harvested from the bottom. The Eitrheim family dry it and keep it in glasses. They usually ferment 3-4 days.
 
===Wollsæter===
 
Jørgen Wollsæter's kveik culture.
==Relevant Larsblog Posts and MTF Content==
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