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Buy Kveik & Farmhouse Dried Yeast. Australian Stock.

Each package contains at least 4g of dried yeast which will be enough to ferment a standard 23L batch. I do suggest building a starter to prevent lag time and also give you some yeast for follow-up brews.

Use

Kveik does work best when extra yeast nutrient is added to the brew, especially for lower gravity wort. If you don't have any then dried baker's yeast in the last 10min of the boil will do the trick.

Clean kveik beers also lower the pH of the final beer more than traditional strains. Counter this with a higher mash pH and/or an addition of bicarb soda towards the end of the boil. Getting your pH dialled in to an appropriate level for the style will make a massive difference to the finished product.

Strains with Bacteria:

Some strains can have lactobacillus present (noted on the label) which will sour the final product if left unhindered. These strains can still be used for non-sour beer by adding kettle hops to achieve at least 5 IBU in the wort.

Lager-Like Styles:

Kveik has become a popular choice for those looking for a crisp lager without the time or temperature control required for a proper lager brewing process. Oslo and Skare are perfect choices for achieving this.

For more tips and advice then I highly recommend the Milk the Funk wiki and Facebook group. Kveik is a very versatile yeast that's perfect for Australian conditions.