Escarpment Labs Hornindal Kveik Blend yeast - PREORDER
A great example of what the Norwegian Kveik family of yeasts can do! This is a selection of two of our favourite strains from Terje Raftevold's Hornindal Kveik. The blend shows mixed fruity character ranging from tropical fruit to red apple, with supporting notes of caramel. We recommend warm fermentation temperatures (>25ºC), highly fermentable wort and yeast nutrients to ensure complete attenuation. The traditional Norwegian beers are quite malty by comparison to typical ales.
- ATTENUATION 70–80%
- TEMPERATURE 15–35ºC (59–95ºF)
- DIASTATIC No
- FERMENTATION RATE High
- SUITABLE BEER TYPES From clean beers to fruity IPAs.
- FLOCCULATION High
- ALCOHOL TOLERANCE High
- PHENOLIC No
- BIOTRANSFORMATION High
- FLAVOUR DESCRIPTION Tropical Fruit, Red Apple, Earthy
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