Hornindal Kveik
| Brand: | The Yeast Bay |
|---|---|
| Type: | Kveik Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
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 Yeast
If you cannot find Hornindal Kveik anywhere, you can substitute one of the following yeasts for a similar 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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