I used a tiny amount of harvested Opshaug that’s been in the fridge for an age, and if this works I’ll frankly be amazed. There can’t have been more than a tenth of a packet, so I plugged 0.05 packs into Brewfather’s starter calc and it recommended 1.5 litres of water with 150g DME. Threw in some Lipohop and plenty of yeast nutrients and hoped for the best.
Nothing happening, so I’m switching off the stir plate to give her a chance to gather her thoughts.
I’m halfway through brew day and the yeast starter still looks dormant apart from some isolated bubbles rising at the edge, so I switched on the stir plate again in case she needs more oxygen. The effect was immediate, with enough bubbles coming from the bottom of the flask to form a good head, which started filling up the neck straight away. So there’s definitely something happening, but I’m not sure I’ll reach high Krausen by the time I’m ready to pitch in a couple of hours. Keep the wort ready in the FV until this evening? This will be interesting!
The starter has been bubbling away on the stir-plate for most of the day, increasing whenever shaken and slowing down when left, but it’s the gradual change in colour from dark, russety brown to a light, warm toffee hue that convinced me to pitch this now. Or maybe it was the sentiment it’s Kveik, innit?