add article on kveik activation speed

Author: Crow-Control

src/content/docs/lifeforge/manicMeads/single-vs-multi-kveik.md

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+---
+title: 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
+
+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
+
+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.
+
+## Note
+
+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.
+
+---
+
+## Support Manic Meads
+
+Enjoyed this content? Consider supporting further experiments and recipes:  
+https://opencollective.com/manicmeads  
+
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