Beer Yeast Top Crop Harvesting Easy Guide

[@markthrower224]

David it's because of your videos and efforts I don't have to buy yeast everytime I brew. I have a collection of 5 or 6 that allows me to brew what ever I want.

[@DavidHeathHomebrew]

Great to hear Mark. I barely ever buy yeast myself :)

[@anthonymurphy6649]

Excellent. I'll be doing exactly this tonight with my Omega Conan yeast. Thanks for the clear, no fuss videos as per usual. The best on KZbin 👌🏻

[@DavidHeathHomebrew]

Cheers Anthony 🍻🍻🍻

[@markbarber7839]

I find any muck from the fermenter works great. I just made a batch with 3mth old k97 pulled off the conical during kegging and put in the fridge. Within 6hrs the new batch was going bonkers bubbleling ! I mainly use s23 and k97 5yrs on both keep on giving

[@DavidHeathHomebrew]

It can work yes. 🍻🍻🍻

[@alidavemason4417]

Good job I found this video. I was going to attempt my 1st yeast harvest from the bottom of my current brew straight after bottling (using the dead yeast dur!). Thanks David, Keep up the good work. Your videos are excellent & very clear to understand (step by step & not full of waffle)

[@DavidHeathHomebrew]

Many thanks, much appreciated:) More coming soon :)

[@nikdriessens4691]

Another great video David, keep up the good work. Forever in your dept for your valluable information. Thanks

[@DavidHeathHomebrew]

Many thanks Nik. More coming soon!

[@jakobfredriksson2272]

Wow. As always, this channel is a goldmine for inspiration and knowledge! At the moment Im listening to my first ever Kveik fermentation going mental. After 24 h it has - by itself - turned the heat up from 30 to almost 37 and still going strong, lol? This video has given me courage to actually harvesting yeast for the first time.

[@DavidHeathHomebrew]

Many thanks Jakob :) Yes, kveik is a beast yeast for sure :) Great to have your own never ending supply :)

[@mikemotta9754]

Thanks for the valuable information. Yeast management is the last piece of the puzzle for me. I have never reused yeast before but want to start doing that. this will definitely help.

[@DavidHeathHomebrew]

Great stuff Mike. Money can be saved and spare yeast is always useful :)

[@AstroHAM]

Done this procedure with Kveik for a while now and I'm liking it. Fermenting with some underpitched yeast allmost starts fermenting in 3 hours.

[@DavidHeathHomebrew]

Great to hear Ferry. Yes, kveik loves the underpitch for sure!

[@pv4669]

Hello David from Northern California. Thank you for this and all your videos. You are a treasure in the home brew community. Question, you mention you are using mainly Kviek yeast these days. Are you brewing different styles of beer or are you using it for specific types of beer? All the best!

[@DavidHeathHomebrew]

Hey great to hear from you. Yes, I use a lot of kveik still. Often this is for speed when testing new recipes but some include kveik in the final recipe too, I just depends as to what will give the best end result for the intended beer.

[@MrDavidTiller]

Thanks for this video! I will be saving my yeasts from now on.

[@DavidHeathHomebrew]

Thanks David. Glad it was helpful!

[@NoelSufrin]

Really informative stuff! Definitely going to give this a try... and to start recycling more small glass jars!

[@DavidHeathHomebrew]

Many thanks Noel :) Yes, building a collection is going to be useful :)

[@Dts1953]

Great information David and very clear to understand👍👍👍👍

[@DavidHeathHomebrew]

Thank you :) Great feedback :)

[@smaster15]

Thanks for the guide! I’ve done this once and have loved the ease of capture compared to bottom harvesting. I wanted to ask if it is possible that you do not capture any yeast when skimming off the top of krausen? How is it possible to know if u are capturing yeast or just foam from the wort created from respiring yeast?

[@DavidHeathHomebrew]

Great to hear 🍻🍻🍻. At the very top layer you do not have pure yeast but this is why you capture the sections deep down. 🍻🍻🍻

[@karrea4128]

Very informative David, thank you.

[@DavidHeathHomebrew]

Great to hear Jennifer, many thanks :)

[@ale-iensbrewery8871]

Very helpful information thanks for the video

[@DavidHeathHomebrew]

Great to hear, many thanks :)

[@mothox]

Genius, You really push the envelope and helped. Cheers David 🍻

[@DavidHeathHomebrew]

Great to hear :) Many thanks:)

[@Heybat]

I am not a seasoned brewer, but as a biolgist I can guarantee that even after 4 or 5 months in the fridge, you still have enough viable cells for using it directly, just 10 or 15 ml of the yeast suspension is perfectly sufficient for 20 liters of wort and you don't really need to make starter. Another point is that the yeast cells like any other form of life have genes and as long as there is no significant change in their genes, they will remain exactly the same. I would say it takes a few hundred generations (even in large scale like industrial breweries) to have a different strain of yeast from what you started with.

[@DavidHeathHomebrew]

Beer yeast varies a great deal. Some will be just as you say but not all sadly. Kveik yeast takes the rulebook and throws it out also :)

[@Heybat]

@@DavidHeathHomebrew that is very true. We are talking about living organisms and there are lamost no identical two things in the living world. Every species even every individual is different. But what I said above (specially about genetics of the yeast) is valid for most strains. Yeast (just like us) have very powerful mechanisms that protects their genes.

[@DavidHeathHomebrew]

Heybat For sure. I am still amazed by yeast to this day. Have you tried multistrain kveik? That will blow your mind I am sure! Like magic!

[@Heybat]

@@DavidHeathHomebrew Sadly not. I am living in Iran and you can imagine it takes quiet some efforts for me to get these stuff here. There is only one online homebrew shop in Iran and they don't sell yeast. I only have US-05 and I am happy with it :).

[@DavidHeathHomebrew]

Heybat You should try more yeast :) US-05 is strong, reliable, bulletproof but neutral in flavour. Really just for hoppy styles.

[@timothy4]

Hi David. Thanks for this video; very professionally produced, clear, useful and fun to watch as always. I read on the Farmhouse Yeast Registry yesterday that some Kveik such as Sigmund Gjernes and a fair few others should be bottom harvested? Why so?

[@DavidHeathHomebrew]

Thank you Tim, much appreciated. Bottom harvesting is traditional but Voss works just fine when top cropped.

[@veselinpelic8593]

Great video, very helpful Thank you I have a question, is it possible to put harvested yeast directly in to the wort that needs to be fermented, without putting it into the jar and cleaning it? Simply taking the yeast with a spoon and adding to the wort.

[@DavidHeathHomebrew]

Thank you. Sure you can but I would only recommend that if it is within 1 week of age.

[@kenfowler5407]

David, that was brilliant! Here I was thinking I needed special gear and several degrees and instead you delivered a quick easy to follow method with no wankfest, no special gear no nothing! Mind you I think my British yeasts are bottom feeders! Thanks mate!

[@DavidHeathHomebrew]

Great to hear Ken. No , this is super easy and cheap :)

[@marcarch3872]

Super useful video David. Your videos are pure gold. Thank you very much. I want to make an english barley wine, any pointers to a good recipe? I saw your old video about it, but I want a more high gravity one. Please, help needed. Cheers

[@DavidHeathHomebrew]

Many thanks Marc :) A stronger barley wine would be the same recipe but tweaked up in abv. Make sure you keep the same BU:GU ratio. I gave a guide to this in this video:- kzbin.info/www/bejne/invYaKWIeNWtZ7M and this one:- kzbin.info/www/bejne/ooqkkIiwedCKb9E

[@jamesgoacher2433]

I found that incredibly useful. I have only used liquid yest once, a smack pack thingy and it was slow to start and I have been reluctant to try again as much as anything because of the cost. This would make it more viable. Now to look for that other vid you mentioned :-).

[@DavidHeathHomebrew]

Great to hear James. Yes liquid yeast can be very costly. This takes the sting out of it for sure :)

[@2moon4moon]

Thanks for this awesome and helpful video again! In the beginning you said that some American yeasts can only safely used to up to the 5th generation. You meant reuses, right? I think yeast could reach 5 generations in just 1 batch of beer.

[@DavidHeathHomebrew]

Great to hear that you enjoyed it :) . When you get a yeast in dry or pack form this is generation 0. If you then reharvest it that yeast is generation 1. Further reharvesting the adds further generations.

[@wonschyboy2270]

love your videos man. Perfect

[@DavidHeathHomebrew]

Thank you, great to hear :)

[@philcurtis8935]

Great video and very useful as always David. You’ve taught me just about everything I know about brewing! . I’m starting to get into this now but is there a way to measure how much to use when it’s brew time again. Factors will presumably be volume and OG? I can see how under measuring will negatively impact our juice but would over pitching? Thanks again David

[@DavidHeathHomebrew]

Great to hear Phil :) Factors are volume, OG and viability. There are many yeast calculators available online. The one I like can be found here:- www.yeastcalculator.com

[@TheMrpiggyboy]

Thank you for posting your very informative video, I have always harvested the bottom yeast with success. AS time moves on it may be time to try new things. Do you add any food or nutrient to the freshly collected yeast?

[@DavidHeathHomebrew]

Thank you Charles. Yes, I look to provide complete information :) I would suggest using nutrient on reuse to promote yeast health.

[@sebastianmaestri6653]

Hi David, I've jest seen this video and it is simply awesome. I have a question: I've collected some Verdant IPA yeast and it is very thick (not simply foam). Do you think that I should add some distilled/boiled water anyway? Thanks!

[@DavidHeathHomebrew]

Thank you 🍻 Yes, that would be best.

[@AitaOMila]

Hi David.... I am about to do my first top cropping/harvest so still on the planning phase. On a regular house room how much do you think are the odds to screw up and contaminate... I was even thinking about building an acrylic chamber around my fermenter that I can sanitize with super hot steam and do the top crop...what d u think is worthy of just the regular in house room can make it without jeopardizing the “purity” of the process. Again thanks for your video is super educational informational and motivational into the practice.

[@DavidHeathHomebrew]

Hey Oscar. Dont stress it. All I do is make sure everything is clean and sanitary. The spoon you use along with the jar are the things to be careful with.

[@AitaOMila]

David Heath Homebrew ..... Many thanks David ..... cheers🍺👍

[@nobullreviews2024]

Do you have a link to the song Drink beer its good for you just love it

[@DavidHeathHomebrew]

Sure, here is one on KZbin with the full title but this can also be downloaded for free as an mp3 from various sites. Great tune for sure :) kzbin.info/www/bejne/ipSZkoaOeZKniZY

[@rmcphers]

David, many thanks for this. A quick question. You note that the brewer should not top crop after additions of dry hops or fruit. What (if any) similar limitations are there for bottom harvesting? I'm thinking in terms of hop stands (hops not boiled), dry hopping, and / or addition of hop tea. Thank you.

[@DavidHeathHomebrew]

Thanks Robert. There is the same limitations for bottom harvesting also. So best to top crop before additions.

[@rmcphers]

@@DavidHeathHomebrew Thanks David. So, for the purposes of yeast harvesting, would a hop stand post boil with the fire turned off or a whirlpool at 170 degrees immediately following the boil (all prior to cooling the wort and pitching the yeast) be considered an "addition" that would make yeast harvesting inadvisable? Thank you!

[@richardwilkinson77]

Another great video David. What I'd like to learn more about is how to gauge the number of cells in a particular quantity of the harvested yeast so that I can work out how much I need when reusing it. Is there any way this can be done? Thanks.

[@DavidHeathHomebrew]

Then you are talking about expensive equipment and much more knowledge. The easy way is to reculture and use , only making adjustments if the results are not satisfactory.

[@richardwilkinson77]

@@DavidHeathHomebrew thanks. Any ball park figures for how much recultured yeast to pitch per gallon batch from your experience?

[@DavidHeathHomebrew]

With this method you will be capturing pure yeast. So weight is a measure in keeping to the yeasts pitch rate. With kveik the teaspoon pitch rate can be used too.

[@samiarti]

Wondering about harvesting yeast during pressure fermentation. Is it the problem to release the pressure suddenly for taking out yeast and then let the pressure build up again?

[@DavidHeathHomebrew]

No problem at all :)

[@jock578]

Another great video David! Can I use this method for ales/stouts as well as hefeweizens like Weihenstephaner 3068 yeast? Cheers.

[@DavidHeathHomebrew]

Thanks Jock. Yes, no problem as long as the yeast supports it. Some deliver better results with bottom harvest but most are better with top crop.

[@jhecoolness]

Hi David. Another great video. Something I have been dabbling with but struggling with. I don’t understand why I need to wash the yeast with sterilised water. What does this add to the process?

[@DavidHeathHomebrew]

Thanks James. It protects your yeast against infections and things water companies add to your water that your yeast could react to.

[@pantseilmari8151]

Thanks for the guide David! One quick and probably stupid question; I'm planning on harvesting 34/70 today and some Voss kveik tomorrow. After decanting and having the clear liquid how can decide how much to use in the next batch? Normally I'd use 22 grams of 34/70 for my lagers in dry form but I have no idea how much should I use once it's harvested and in liquid form. My turn around time for lagers is quite short so no point drying and freezing them once washed. Of course I need to account for the viability as you mentioned

[@DavidHeathHomebrew]

Thanks :) This is the trouble with liquid yeast. I tend to dry it and then it will last much longer and is easy to calculate your pitching. I have a general kveik guide that shows this process and more here but it also applies to other yeast too:- kzbin.info/www/bejne/nKvGn6yvq7x0j6M

[@pantseilmari8151]

@@DavidHeathHomebrew Ok, I see. Maybe I'll go the same route and start freezing it to make it easy to weight it dry. Kippis!

[@DavidHeathHomebrew]

I dont freeze it personally. Once dried it has a long enough lifespan :)

[@pantseilmari8151]

@@DavidHeathHomebrew cool! I tried top cropping but releasing pressure from the fermenter creates a lot of turbulence and foaming. I tried my best cropping about 50% but it was quite hard using all rounder as the neck is pretty tight. Seems like I got some trub bits etc in the mason jar and after all the total yeast amount in the bottom after cooling doesn't seem to be that much. Gotta rethink this.

[@HeartPumper]

David, if you already mentioned it somewhere, apologies for not catching it up: which kveik strain (or blends) is most suitable for darker beers? And which you'd recommend for lager style (clean, low ester & without off flavours)? Loving your videos since 1st one!!

[@DavidHeathHomebrew]

No problem. I realise that I have way too many videos! For darker beers I tend to go with Voss Gjernes. It just fits so well to most styles in actual fact and if used at a temperature of 25 deg c or less has a lager profile. That is not to say that there are not other kveik out there that will also work. Skare and Oslo for example are also know to work great for lagers. Also Framgården is great for anything dark and British :) Hope this helps :)

[@HeartPumper]

@@DavidHeathHomebrew Absolutely :D And there's nothing like "too many videos" in topic of homebrewing 😁. Cheers, gonna get myself few strains then 😃

[@DavidHeathHomebrew]

@@HeartPumper Haha, good to hear :)

[@dpc104]

Hi, thanks for the great vid, I successfully harvested some wyeast London ale yeast for an IPA and reused it in a milk stout, felt pretty chuffed, worked great and very active. I re-cropped the stout and it's been cleaned again and in a jar for about 3 months, will it be ok to use again in another IPA? Should I make a starter? Thank you so much for your help and great vid

[@DavidHeathHomebrew]

Thank you. Yes, I would build this yeast up again in health with a starter.

[@dpc104]

@@DavidHeathHomebrew thanks so much

[@DavidHeathHomebrew]

No problem :)

[@austin2842]

I like to store the yeast under the same distilled water that it's originally mixed with when I harvest it. My thinking is that once fully fermented, the resulting weak beer solution is the yeast's natural environment, plus the lower pH should help with longer term storage. Are there benefits to decanting and refilling with fresh distilled?

[@DavidHeathHomebrew]

I tend to dry yeast before reaching too far a stage with liquid. It acts to preserve it for longer and is easy to store.

[@44pauley]

Hi David. Thanks for the video. I'm going to give this a try (and spend the savings on more hops :-)). I have two questions which I'm hoping you can help me with. (1) How would I figure out how many yeast cells are in my jar at the end of this process? (2) Is a Mason Jar mandatory, or could I reuse a glass peanut butter (yum) jar with the type of lid that opens/closes with a about a quarter-turn? Many many thanks.

[@DavidHeathHomebrew]

Hi Dayvid. 1) Because this is yeast captured in it's prime health state without any trub it should be close in weight to the original yeast. So better to go by this in terms of knowing suitable measured amounts. Naturally you could invest in equipment for cell counting but this should not be necessary. 2) I prefer to buy such things in an unused state personally. You cannot boil this type of glass. Hope this helps :)

[@ornulflindblom8486]

@@DavidHeathHomebrew On the subject of cell count: 1) I guess also Kveik yeast, say Gjernes Voss, follows the general "rule" of yeast cell count? I read on Mr Malty webpages on pitch rates : “There are about 4.5 billion yeast cells in 1 milliliter of yeast solids (solids with no excess liquid). According to Fix, in a slurry, only about 25% of the mass is yeast solids.”. So I am trying to relate and compare this to kveik (dried and slurry from top cropping). Do we know the approx. numbers of yeast cells in a teaspoon of dried and slurry? (How much is a teaspoon in millilter, perhaps 4? 2). Also, if making a yeast starter instead of doing the top cropping method show in the video; I guess the amount of decanted yeast as the result of a yeast starter would be the same as top cropped yeast in terms of cell count; hence needing 1 teaspoon needed for a 25 liter batch?

[@brunoescher7402]

once Lager yeast ferment at bottom of vessel, would it be useless to crop it from top?

[@DavidHeathHomebrew]

You can only top crop ale yeast 🍻🍻🍻

[@Runost1]

I learned a lot from this video, however I have a question. How do you make a good estimate of the number of cells you have in your jar? I got a bit of Ebbegården kveik (small tube) but have no idea how mcuh it is or the health of it. I made a 1 litre starter yesterday for Davids ESB, and am afraid to overpitch. How much should I pitch???

[@DavidHeathHomebrew]

Hi Runar, I would suggest using the teaspoon method. One teaspoon of kveik is plenty for 25L of beer. Use this to guide you, it is a commonly used method.

[@Runost1]

@@DavidHeathHomebrew Thanks a lot for the answer, I will try 🙂

[@DavidHeathHomebrew]

Great :)

[@05halbe]

David thank you so much, I really appreciate the ammount of effort you put into sharing yorr knowledge with us! At my first attempt with Ebbegarden the krausen sank too quickly so I could top crop the yeast. Do you think it is save to scratch some off some of that brown crust on the wall of the fermentation vessel? Cheers!

[@DavidHeathHomebrew]

🍻🍻🍻

[@francoisboer9739]

Hi David! Thanks for the video! If I harvest yeast using the method in your video, can I add the harvested yeast into a container that already contains harvested yeast? Then rinse the contents again afterward.

[@DavidHeathHomebrew]

Hi, yes no problem :)

[@janetpiez3393]

Hi David, Love your videos. I generally harvest yeast after packaging and keep beer on top with the idea that the beer will protect it better than water, but top-cropping might be better. I've done quite a few brews with the Voss strain of Kweik. I've found that my beers have taken a long time to clear and get rid of what I call the "yucky yeast taste." Have you had this experience? Any idea what I could do better? Thanks!

[@DavidHeathHomebrew]

Thanks Janet. Thank you :) Rinsing yeast with water vs slurry is forever in debate. Personally I find kveik survives longer in water. Yes, kveik does have a haze. I tend to use finings to speed clearing up when I want it clear. I do not have the yeast taste you mention. Are you transferring shortly after fermentation? I leave my kveik fermented beers in the fv for at least 7 before transfer, this allows the yeast time to clean up after itself.

[@poisonpotato1]

How to check where you are in fermentation without wasting large amounts for a hydrometer sample

[@DavidHeathHomebrew]

Use a digital floating hydrometer like the Kegland Pill, Brewbrain Float or Tilt.

[@DavidHeathHomebrew]

I have videos on the channel all about these. Check out these links:- kzbin.info/www/bejne/e2rbYadqpdF5ftE and kzbin.info/www/bejne/e2rbYadqpdF5ftE

[@FiggyABQ]

Sorry if I missed this but after decanting, do I add more distilled water and shake it up again? And keep repeating that every time decanting is needed?

[@DavidHeathHomebrew]

No problem. Yes, exactly.

[@palmada]

Thanks for that. Do you then make a starter of standard yeast of the whole jar? Or do you keep some back? And with kveik do you just pitch directly?

[@DavidHeathHomebrew]

Glad you found it useful. I just take out what I need. One shallow level teaspoon will cover 25L without issue.

[@rmg222]

Hi David! Ive been following your tips, my question is, how much liquid yeast i need for a new brew? How can I measure the pitch rate for it?

[@DavidHeathHomebrew]

That would depend on the type of yeast and the volume :)

[@rmg222]

@@DavidHeathHomebrew yeah, I did a lot of research yesterday and the guys from Larsblog, and others said that for a bottom crop voss kveik harvest, a couple of spoons is enough to ferment 25 liters, gonna try!

[@DavidHeathHomebrew]

@@rmg222 Yes, that would be plenty for Voss Kveik

[@rmg222]

@@DavidHeathHomebrew thank you so much! You are such a cool person! Wish you the very best!

[@DavidHeathHomebrew]

Thank you :)

[@mrow7598]

I'll have to recommend this to a friend of mine, he owns a brewery and would like to reuse yeast but he commonly fruits his beer, if he does a top crop he should be able to get only the yeast.

[@DavidHeathHomebrew]

Thank you. I would suggest that he would be better off adding fruit late in fermentation for cleaner and better flavours. Top cropping is done before this time :)

[@mrow7598]

@@DavidHeathHomebrew he finds if he adds it in early he gets a drier beer with more color from the fruit. One of his best sellers is a blueberry wheat he adds 1/2 pound of blueberries per gallon of beer. (0.23Kg per 3.79 litters)

[@DavidHeathHomebrew]

M Row Yes very true. Though it is more common to add late for flavour. You can always add a little enzyme for dryness if needed.

[@ejmillion]

David, just wondering what you use to clean your yeast harvesting jars?

[@DavidHeathHomebrew]

They go into my dishwaster first and are then stored till their next use. Before using I then add a small amount of PBW or similar with hot water. This is left for an hour or so. Then I rinse with hot water and use star san or similar.

[@stephenward5250]

Got some Lallemand Voss dried yeast on the way. No reason not to try your techniques here using that David?

[@DavidHeathHomebrew]

That will work just fine. Follow the pitching rate they advise on first pitch. After that use the teaspoon method.

[@funkylovetank]

@@DavidHeathHomebrew cheers! Two questions. How much of the top yeast is it safe to remove without impacting the ferment? And is there an issue with dry hops - especially if you are adding those so early with kveik. Would this clash with the harvesting time and impact what is harvested? thanks so much for your channel and all you do!

[@DavidHeathHomebrew]

Thanks :) I remove 50% max. Add dry hops after the top crop, I wait until the gravity is approx 5 points away from FG. Never harvest yeast that has dry hops within it.

[@imacracker515]

Went you decant and add fresh water, do you take it out of the fridge and bring to room temp before doing this?

[@DavidHeathHomebrew]

I do not, never had an issue. Some will do :)

[@imacracker515]

@@DavidHeathHomebrew I just realized my question was not accurate enough to answer what I wondering. I was curious about the yeast being thermal shocked. The water you add after decanting, is it fridge temp as well? Is the water you decant and the water you add, the same temperature? Thanks for the response!

[@DavidHeathHomebrew]

Hi Tim, I guess there can be some major difference in water temperatures through out the world but I would not worry about anything that is not a major change in temperature.

[@thaifoodtakeaway]

I assume that a starter is required before using this yeast, and would you use the entire jar, or keep some for later?

[@DavidHeathHomebrew]

That will depend totally on the type of yeast. It is best to predict amount based on weight with allowance for viability drop off. For regular yeast that is 20% per month stored in liquid form.

[@ForgeFireCustoms]

If the yeast gets weak after several generations, then how do commercial yeast producers avoid that problem when they propagate their yeast strains?

[@DavidHeathHomebrew]

It's a case of creating plenty of each generation.

[@ejmillion]

David how much do you need to take for a 20 litre brew

[@DavidHeathHomebrew]

It is usually best to take 50% of what is on top and go from there. Having spare yeast is good. For 20 4g or 2/3 of a teaspoon is about right.

[@ejmillion]

So you could just take a scoop from your mason jar with a t spoon.

[@DavidHeathHomebrew]

Eddie Million I would suggest a larger spoon to be sure but yes.

[@StassBrewing]

@ 2:53 you say that yeast needs oxygen. This is true in the early growth phase but I'd be careful once fermentation has started so you don't suffer oxidation of your beer.

[@DavidHeathHomebrew]

This is a debatable topic. I've seen research that conflicts both ways. I've not had any issues personally though so I use those experiences as my chosen guide :)

[@HeartPumper]

At this shown & explained stage, there's no way to oxidize beer. It's a different story during packaging ;)

[@StassBrewing]

@@HeartPumper I think you'll find this is incorrect. Have you ever tasted a starter that's been sitting on a stir plate for a few days? Mmmmmm yummy oxidized beer.

[@HeartPumper]

@@StassBrewing All scenarios are possible, but are you saying that all Belgian beers fermented in coolships - open fermentation, are oxidized? Some German breweries are topcropping their yeast too. Not being rude, but imho CO2 produced actively by yeast, can push the air out. Obviously you have to be very careful & quick.

[@StassBrewing]

@@HeartPumper all good. Not saying that open fermentation creates oxidized beer. Just questioning weather introducing oxygen into the beer during/post fermentation is a good idea. I fermented without an airlock for years. Agree that opening your fermenter for dry hopping or top cropping won't necessarily oxidize your beer, but if you are vigorous with top cropping or pushing oxygen into your beer during fermentation, it will oxidize.

[@MunkelRay]

So, did I get it right: you decant the liquid and add boiled-cooled water again and repeat until the liquid is clear?

[@DavidHeathHomebrew]

Yes, perfect :)

[@joaquincolomba992]

How much yeast l need for 20 liters OG 1055? Can l collect and use in the same day ?

[@DavidHeathHomebrew]

With Kveik 3/4 of a shallow teaspoon will work fine. Sure, no issue there.

[@joaquincolomba992]

@@DavidHeathHomebrew and for. Mangrove jack M29 french saison?

[@DavidHeathHomebrew]

26-32C

[@rapureila]

Do I need to make a starter when I want to use my harvested yeast for lets say 20liters?

[@DavidHeathHomebrew]

This really depends on the age of the yeast and if it is liquid or dry. If you dried the yeast then it will be viable for much longer. I would only consider adding a starter if it is at least 8 months old.

[@Dogsdoodas]

David can we see some more Lagers and some Stella Artois Clone please..

[@DavidHeathHomebrew]

I will see what I can do :)

[@LuisPereira-pq2zr]

Pure gold here David, awesome place to burn your eyebrows.

[@DavidHeathHomebrew]

Haha, thank you :)

[@kleinermunsterlande]

The kveik (#1 Voss, Sigmund Gjernes) in the video should not be top cropped, but bottom harvested after 84 hours. See www.garshol.priv.no/download/farmhouse/kveik.html#kv1 Hence your own statement to check online. Other than that it's a great video. Thanks for sharing your knowledge.

[@DavidHeathHomebrew]

Actually there is no problem in top cropping this voss kveik, bottom harvest is simply traditional. Myself and others have been top cropping it for quite some years without issue :)

[@kleinermunsterlande]

@@DavidHeathHomebrew Thanks for your quick reply.

[@jcagaspar]

7 yeast sellers disliked this video

[@DavidHeathHomebrew]

Lol very likely!

[@hetyu]

A lot of us doing this procedure with Kveik for a while now soothing new here David - please speed up and create valuable videos :)

[@DavidHeathHomebrew]

I think some have but this was made due to the amount of requests and questions I get on the topic. Good to hear that you are using kveik :)