Yeast List

Cellar Science Hornindal

MBIT ID: CS-HORNINDAL

Cellar Science
Dry
Kveik

(Saccharomyces cerevisiae)

75 - 80%
medium-high
≈ 10 bn / g
23.00
to
37.00
14

Ale

Genetics and Properties

N/A
N/A
N/A

Description

Traditional farmhouse yeast from Hornindal, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a consistent flavor profile with prominent stone fruit & tropical fruit notes.

Usage

Can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching.

Substitutes

OYL-091 Hornindal Kveik

MBIT ID: OYL-091

Omega Yeast

OYL-071 Lutra Kveik (Liquid)

MBIT ID: OYL-071

Omega Yeast

OYL-071DRY Lutra Kveik (Dry)

MBIT ID: OYL-071DRY

Omega Yeast

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.012
1.010

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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