- Joined
- Feb 2, 2015
- Messages
- 1,671
- Reaction score
- 2,625
- Points
- 113
I don't know if many people have heard about this new (old actually) yeast from Norway. It's a farm house yeast that loves heat. A pro brewer friend of mine called me and said he used Hornindal Kveik yeast for the first time, he said it was everything it was said to be. He pitched at 90F and it rose to 100F, the brewery was filled with the aroma of pineapple, the beer was fermented without any fusels, phenolics and was done in 2 days.
From what I understand, there is no need for a starter. Chill the beer all the way down to 90 (so tough) pitch the pack, aerate and it's done in 2 days, dry hopped and kegged in 1 week.
Here's a couple of articles on it:
https://omegayeast.com/norwegian-kveik-strains-the-history-unique-aspects-and-our-strains
https://growlermag.com/rise-of-the-super-yeast-kveik/
From what I understand, there is no need for a starter. Chill the beer all the way down to 90 (so tough) pitch the pack, aerate and it's done in 2 days, dry hopped and kegged in 1 week.
Here's a couple of articles on it:
https://omegayeast.com/norwegian-kveik-strains-the-history-unique-aspects-and-our-strains
https://growlermag.com/rise-of-the-super-yeast-kveik/
Last edited: