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: Mar 26, 2021
This kveik yeast was sourced from Jakob Årset, on the farm Årset in Eidsdal, Norway. The overall flavour profile is similar to the Hornindal Kveik Blend, but this blend shows a higher degree of hop biotransformation. This blend also exhibits a broad temperature range (we have heard of sub-15ºC) and tolerates acidic wort quite well.
| Attenuation | 70-80% |
| Flocculation | High |
| Alcohol Tolerance | Very High |
| Optimum Fermentation Temperature | 20-37°C (68-98.6°F) |
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