PLEASE READ CAREFULLY: I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.
BBD: March 24, 2021
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.
|Flocculation||Medium - High|
|Optimum Fermentation Temperature||25°C - 35°C (77°F - 95°F)|