24
edits
Changes
→Ebbegarden, Stordal
This kveik comes from Jens Aage Øvrebust, and was collected by William Holden. Jens originally brewed raw ale, but started boiling the wort because his beer became sour now and then. Pitch at 28C, harvest yeast from the top after a couple of days. Prefers not to let the yeast go over 30. Usually ferments 4-6 days. Sent to NCYC and NTNU, but no results yet. Jens usually ferments down to an SG of 1010, because he doesn't want the beer sweet. He says the yeast has always been in the valley as far as he knows.
Appears to have an unusual relationship with hops, so beware that this yeast may accentuate the hop bitterness in your beers. Jens says he only dry-hops himself.
===Framgarden, Stordal===