The Yeast Bay Lida Kveik
En rupture d'inventaire
This culture is a single strain of Saccharomyces cerevisiae isolated from Samuel Lien’s house culture, which he received from Hans Øen around 1980. It exhibits a fermentation profile of apricot, stone fruit and white wine grape esters, with a balanced malt character coming through on the finish.
Temperature: 80-90 °F (27-32 °C)
Attenuation: 75 - 82%
Alcohol Tolerance: 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.