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Hornindal Kveik Yeast from The Yeast Bay

Hornindal Kveik (WLP4050)

From: The Yeast Bay
Type: Kveik Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stone fruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, and is well suited to any hop forward beer.

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

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

Brewing Properties of Hornindal Kveik

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.
77-81%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium-Low
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.
80-95° F
(27-35° C)

Comparable Beer Yeasts

If you cannot find Hornindal Kveik (WLP4050) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using Hornindal Kveik

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

IPA, Pale Ale, Stout, Porter, English Ale


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