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(5/5)
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The Yeast Bay WLP4050 Hornindal Kveik View larger
The Yeast Bay WLP4050 Hornindal Kveik
The Yeast Bay WLP4050 Hornindal Kveik The Yeast Bay WLP4050 Hornindal Kveik

The Yeast Bay WLP4050 Hornindal Kveik

  • Expiration date: 2021-08-17

New product

A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stone fruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, and is well suited to any hop forward beer.

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3 Items

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Data sheet

Good for stylesIPA
Good for stylesPale Ale
Good for stylesAPA
TypeAle
BrandThe Yeast Bay
AttenuationHigh
Alc. Tolerance (ABV)13%
SpeciesSaccharomyces cerevisiae
TypeLiquid

A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stone fruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, and is well suited to any hop forward beer.

PRODUCT FEATURES:

Use to: Kveik APA, AIPA, Pale Ale

Fermentation temperature: 27-35°C

Flocculation: low/medium

Apparent attenuation: 77-81%

Alcochol tolerance: 13% ABV

Dosage: 1 vial up to 17°BLG, starter recommended with higher gravity

INGREDIENTS:

Yeast Saccharomyces cerevisiae
Malted barley, amino acids, trace minerals

MANUFACTURER:

White Labs, Inc.

STORAGE CONDITIONS AND USAGE INSTRUCTION:

The yeast vial should be refrigerated (4°C).

Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.

NET WEIGHT:

35ml

(5/5
@ 2021-04-08

Kveik

Uzylem ich do cydru daly super efekty. Cydr jest pijalny po 2 miesiacach fermentacji i nie wymaga nagazowania. Jablka uzyte do cydru to Elise.

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