|Brand:||The Yeast Bay|
|Comparison||Compare with other yeast|
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.
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.
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