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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.
Commrecially available from [https://www.mainiacalyeast.com/online-shop/kveik-wollster Mainiacal Yeast Labs].
==In Other Countries==