For my second batch of Vossaøl I decided to try the kveik I harvested from the previous batch. According to what I read the brewers making the beer in the traditional way taste the kveik to check if it is still good. I therefore poured myself a small glass of beer from the kveik glass. The beer tasted amazing, so I concluded that the kveik was still good.
Glass of beer from the jar with harvested kveik
I closely followed the procedure I previously described in https://sigurdjakobsen.no/?p=29 . The only difference this time was that I used the kveik I harvested when making the previous batch. To add the kveik I shook the jar with the kveik so that it got mixed with the beer before pouring it in.
I was probably a bit impatient while waiting for the beer to cool down. As can be seen from the chart over the temperature and fermentation the temperature was probably above 40° C when I added the kveik. Luckily it is quite robust so it seemed to handle it well. However, I sat almost an hour with the fermentor on my terrace just to make sure.
In the end even though I had the minor issue with the fermentation temperature the beer turned out amazing. I also installed a clear beer draught system in my keg, giving me nice and clear beer for my fårikål.
