Dimitri_Kits
Escarpment labs Laerdal kveik optimum temperature and performance review
Fermentation performance and temperature preference of various Kveik yeasts has been one of the most common topics on this blog. We've...
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Deux Kanadier Bräu
Your source of malt-hops-yeast science
Located in Vienna, Austria
Deux Kanadier Bräu is our way to communicate and show our passion about the science of beer brewing and showcase our knowledge and exploration of beer with the world. We seek to explore new beers, create new styles and new approaches, and to brazenly propel ourselves into novel beer brewing territory.
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Dimitri_Kits
Krispy kveik review and fermentation performance
I've done a number of posts now on kveik (traditional Norwegian farmhouse brewing yeast). We've shown that kveik vary in their response...
Dimitri_Kits
Voss kveik optimum fermentation temperature
In my last post on kveik fermentation kinetics, I showed that kveik yeast strains vary in their response to temperature and that some of...
Dimitri_Kits
Are kveik thermophilic or thermotolerant: fermentation rates part 1
Introduction: Kveik are a genetically distinct group of diverse domesticated Saccharomyces cerevisiae yeast used for generations in...
Dimitri_Kits
Cooking with Kveik yeast: Lutra Kveik pizza
Background and introduction: Using brewers yeast to make food is nothing new. For millennia, brewers yeast and bakers yeast may have been...
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