Midtbust Kveik
| Brand: | The Yeast Bay |
|---|---|
| Type: | Kveik Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
This single strain of Saccharomyces cerevisiae isolated from Odd H Midtbust’s house culture exhibits a cleaner fermentation character and restrained ester profile, allowing the malt and hop character to shine. Perfect for use in any style where malt and/or hop character is at the forefront of the profile.
Brewing Properties of Midtbust 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. |
76-80% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
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. |
75-95° F (24-35° C) |
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