Mar 202217Thu

Top-Cropped Opshaug Kveik

29.1℃ harvesting kveik opshaug yeast

It’s 18:00 and there’s a good amount of Krausen atop this brew now, so I thought I’d capture some for future use before it gets too far into development. Cleaned a big jar and a ladle, gradually de-pressurised the Fermzilla, and filled that jar with glorious foam. Once that was done I fitted the jar’s lid and swung it about in order to compress the foam through G-force, allowing me to get another couple of spoonfuls in there. On refitting the Fermzilla’s lid I saw the pressure climbing up again, hitting 10 PSI 15 – 20 minutes later. The jar’s in the fridge and the contents will be decanted onto parchment and dried then frozen at some stage.