Customer ratings and reviews
Customer ratings and reviews
New product
A single strain of Saccharomyces cerevisiae, it was isolated from source material collected from Petter Ovrebust. It exhibits a vibrant bouquet of hull melon and cantaloupe esters across a broad temperature range. This strain is well suited to any hop forward or farmhouse-inspired beers.
Momentary lack of goods Availability date:
0 Item Items
Warning: Last items in stock!
Looking a replacement for this product?
Good for styles | Pale Ale | |
Good for styles | APA | |
Good for styles | Farmhouse | |
Good for styles | IPA | |
Type | Ale | |
Brand | The Yeast Bay | |
Attenuation | High | |
Alc. Tolerance (ABV) | 13% | |
Species | Saccharomyces cerevisiae | |
Type | Liquid |
A single strain of Saccharomyces cerevisiae, it was isolated from source material collected from Petter Ovrebust. It exhibits a vibrant bouquet of hull melon and cantaloupe esters across a broad temperature range. This strain is well suited to any hop forward or farmhouse-inspired beers.
PRODUCT FEATURES:
Use to: Farmhouse, Kveik APA, IPA, Pale Ale
Fermentation temperature: 27-35°C
Flocculation: medium
Apparent attenuation: 78-82%
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
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.
Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornol-style beers.
This culture is a single strain of Saccharomyces cerevisiae isolated from Samuel Lien’s house culture, which he received from Hans Oen 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.
A wonderfully unique Norwegian farmstead “kveik,” Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops.
Use our innovative calculator!