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Bartleby Yeast from Imperial Yeast

Bartleby (A46)

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From: Imperial Yeast
Type: Kveik Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

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Bartleby is a hornindal Kveik strain that is a great choice for anything from a traditional Norwegian farmhouse ale to a hazy IPA. When used on the high end of the temperature range, Bartleby will produce a lot of pineapple, apricot and peach aromas. The ability to run this yeast at higher fermentation temperatures along with its high flocculation properties make it a great strain for fast turnaround times. This strain is not a part of our core availability line up, please call or email for lead time and specifics.

Read More: The Complete Guide to the Hornindal Kveik Yeast Strain

#tropicalfruit  #stonefruit  #citrus  #lemon  #farmhouse  #pineapple  #fruitleather  

Brewing Properties of Bartleby

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
68-98° F
(20-37° C)

Comparable Beer Yeasts

If you cannot find Bartleby (A46) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Bartleby

These are the most popular beer styles that make use of the Bartleby yeast:

IPA, Pale Ale, Stout, Porter & English Ale

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