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A traditional Norwegian Kviek yeast that can be fermented at 85-100 F for fast fermentations and no off flavors. We have found a 15 P wort attenuates to 74 - 78 in as little as 48 hours at 90F. Subtle notes of citrus fruit make this yeast an excellent choice for clean hop-forward IPAs and Pale Ales with citrus hop additions
Brewing Properties of Kveik #1
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
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.
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.
Common Beer Styles using Kveik #1
These are the most popular beer styles that make use of the Kveik #1 yeast:
Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, White IPA & Imperial IPA
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