Search
Login
Register
Hornindal Kveik- Bjorn
€3000
Shipping calculated at checkout.
Description
Great for IPA’s and pale ales this yeast produces flavours of tangerine, pineapple and mango. A very high rate of fermentation and flocculation at higher temperatures.
A yeast strain isolated from a kveik isolate from the Hornindial region in Norway.
| Industry | Beer |
|---|---|
| Yeast | Liquid yeast |
| Beer Styles | Double IPAs, IPAs, NEIPAs, Red Ales |
| Flocculation | High |
| Temperature | 30-35°C |
| Attenuation | 73-80% |
| ABV Tolerance | 12% |
Recommendation for Liquid Yeast
Framgarden
This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]
- Flocculation: High
- Attenuation: 73-80%
Funky Pineapple
This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]
- Flocculation: Low
- Attenuation: 73-80%
Recommendation for Dried Yeast
Pinnacle MG+ – Distillers Yeast
WHC Lab are pleased to offer the PINNACLE DISTILLERS YEAST MG+. It is a active dry yeast well-suited for use in both malt and grain fermentation’s. It has the collective capability to tolerate high gravity and temperature. Has a high cell count (>1 x 1010 cells/g) • Rehydrates well in direct pitch applications • Is […]
Sour Hour Dried Yeast (500g)
This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]
- Flocculation: Low