Yeast
RØKKAR — CellarScience
CellarScience
Spec sheet The maker publishes these figures for this exact product.
- Lab
- CellarScience
- Product code
- RØKKAR
- Form
- dry
- Type
- kveik
- Attenuation
- 75–83 %
- Temperature
- 18–35 °C
- Flocculation
- high
- Alcohol tolerance
- 15 %
- STA1
- not published — treat as unknown
Description
A kveik selected for clean speed rather than for farmhouse funk: balanced fruit, fast maturation, and a dense cake that drops the beer bright. It runs from 18 all the way to 35 °C and takes 15 percent alcohol, which is the kveik bargain — ferment hot, package sooner.