Hornindal Kveik Blend
| Brand: | Escarpment Labs |
|---|---|
| Type: | Kveik Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
This is a selection of two of our favourite strains from Terje Raftevold's Hornindal Kveik. The blend shows mixed fruity character. We recommend highly fermentable wort and yeast nutrients to ensure complete attenuation. Highly flocculant but will produce haze in hoppy beers. This versatile yeast can be pitched cooler to yield a more neutral, lager-like profile as well.
Read More: The Complete Guide to the Hornindal Kveik Yeast Strain
#tropicalfruit #stonefruit #citrus #lemon #farmhouse #pineapple #fruitleather
Brewing Properties of Hornindal Kveik Blend
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. |
High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
70-80% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-High |
| 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. |
59-95° F (15-35° C) |
Comparable Beer Yeast
If you cannot find Hornindal Kveik Blend anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Hornindal Kveik Blend
These are the most popular beer styles that make use of the Hornindal Kveik Blend yeast:
IPA, Pale Ales & Hazy IPAs
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