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See also:
* [https://www.escarpmentlabs.com/single-post/2019/10/20/Crispy-brewing-with-kveik "Crispy brewing with kveik: mind the pH gap," by Richard Preiss at Escarpment Labs.]
====Temperature and Growth Rate====
While very warm fermentation temperatures have an impact on the speed of potentially attenuation of kveik, temperatures on the higher end of the scale can have a slightly negative impact on the growth rate of some kveik cultures. Aasen's Master's thesis reported that for all three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel) the growth rate was slightly higher when incubated at 22°C and/or 30°C compared to being incubated at 37°C. The cultures tended to reach peak cell growth at around day 2 or 3, and then experienced a slight decline until day 7, with this decline after day 2 or 3 being slightly steeper at the hotter incubation temperature of 37°C. Therefore, for optimal growth of kveik for starters or yeast labs, a temperature of 22 or 30°C might be optimal for some kveik cultures <ref name="Aasen" />.
====Pitching Rate====