HopSing
Well-Known Member
- Joined
- Aug 1, 2007
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I ran a Blue Moon clone with Lallemand Voss Kveik and have been sampling the keg as it carbs up. Happy with the results, I plan to use the yeast slurry I harvested and refrigerated from the first batch in my house ale. Typically when I use harvested yeast I take the mason jar from the fridge, loosen the top and let it slowly rise to room temp before pitching it. The temperature of the slurry and wort are within 5 degrees F when pitched. With the Voss Kveik yeast, the pitch temperature is 90F to 95F, which will be a 20F+ jump in temperature. Should the slurry be slowly warmed to get closer to the 90F pitch temp or is a temperature shock not a concern with this yeast?
~HopSing.
~HopSing.