Bartleby
| Brand: | Imperial Yeast |
|---|---|
| Type: | Kveik Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
Bartleby is a hornindal Kveik strain that is a great choice for anything from a traditional Norwegian farmhouse ale to a hazy IPA. When used on the high end of the temperature range, Bartleby will produce a lot of pineapple, apricot and peach aromas. The ability to run this yeast at higher fermentation temperatures along with its high flocculation properties make it a great strain for fast turnaround times. This strain is not a part of our core availability line up, please call or email for lead time and specifics.
Read More: The Complete Guide to the Hornindal Kveik Yeast Strain
#tropicalfruit #stonefruit #citrus #lemon #farmhouse #pineapple #fruitleather
Brewing Properties of Bartleby
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. |
10% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
75-85% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
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. |
68-98° F (20-37° C) |
Comparable Beer Yeast
If you cannot find Bartleby anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Bartleby
These are the most popular beer styles that make use of the Bartleby yeast:
IPA, Pale Ale, Stout, Porter & English Ale
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