Activation speed of Single vs Multi-strain Kveik
There has been some comments and papers floating around, that single isolated strains of Kveik yeast activate and ferment slower than multi-strain blends.
Its been suggested that there is some kind of undocumented synergy happening when combining multiple kveik strains.
The experiment
Section titled “The experiment”We’ve decided to put the activation speed to the test, by rehydrating Single-Strain “Bjorn” Hornindal Kveik by WHC and Multi-Strain “Stalljen” Hornindal kveik by Kveik Yeastery.
We rehydrated with Goferm.
20 minutes after rehydration, we reviewed the activity of both yeasts. And added about 2 cups of cloudy apple juice to each.
Which we let set for 1 hour, after which they where both reviewed again.
Results
Section titled “Results”It was interesting to see that the “bjorn” single strain kveik had barely started producing bubbles and foam after the first 20 minutes of rehydration.
Meanwwhile the “stalljen” multi-strain kveik was covered by a nice thick coat of bubbly foam.
After adding the applejuice, the single-strain kveik had started producing some bubbles, but was still very mild in comparison to the multi-strain kveik, which had created a consistentthick foamy head.
While this isn’t an apples-to-apples approach (juice pun intended), as these yeasts where from different labs, this does indicate that there is something going on with multi-strain kveik blends that makes them activate and start fermenting faster.
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