Dry Kveik

£3.50

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No.1 KVEIK YEAST - SIGMUND'S VOSS FARMHOUSE ALE

Every 10g pack has enough viable yeast to brew up to 23L (5 Gallons) of your beer and can achieve 12.5% abv. The yeast is a dried yeast & the packs have long best before dates.

Kveik means yeast in Norwegian. This particular strain comes from the Voss region of Norway and developed by The Sigmund family.

Sigmund's Voss ferments between 25°C & 40°C (77-104°F) with an optimal range of 35-40°C (95-104°F). A fast fermentation is achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavour is consistent across the entire temperature range, i.e. neutral with subtle fruity notes of orange and citrus.

Fermentation times: - 2-4 days at 40°C (104°F), 3-4 days at 30°C (86°F), 5-7 days at 25°C (77°F)

Medium to high attenuation and high flocculation.

HORNINDIAL KVEIK YEAST

Every 10g pack has enough viable yeast to brew up to 23L (5 Gallons) of your beer and can achieve 12.5% abv. The yeast is a dried yeast & the packs have long best before dates.

Aromatic flavour at high ferment temps for a quick ferment & especially good for hoppy beers. Pitch directly into wort @ 18-25°C. Ferment between 20-38°C (Optimal – 30-35°C).

Typical Fermentation is completed in: 2-4 days at 30-35°C; 5-7 days at 20°C.

Flocculation - High. Attenuation – Med/High. Tolerance 12.5% ABV. Pitch Rate 5g-10g per 10L.

Tip. Kveik needs a good dose of yeast nutrient to be added to the wort, more so than regular yeast. If the wort has a low amount of nutrients the Kveik will stress which will in turn produce a level of esters.

Tip. If dry hopping bring the temperature down to around 21c to dry hop once the gravity is stable.

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