Escarpment Laboratories Hornindal Kveik Blend Yeast
Escarpment Laboratories Hornindal Kveik Blend:
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% // Optimum Temp: 25-35ºC // Alcohol tolerance: High // Flocculation: Medium-High
Add a Cool Yeast Shipper
to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.