Yeast
Horn (Hornindal) — CrossMyLoof
CrossMyLoof
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- CrossMyLoof
- Product code
- Horn
- Form
- dry
- Type
- kveik
- Attenuation
- 75–82 %
- Temperature
- 25–40 °C
- Flocculation
- high
- Alcohol tolerance
- 13 %
- STA1
- not published — treat as unknown
Description
The Hornindal half of the kveik pair, more tropical than Voss and every bit as quick — CML put full attenuation at two to four days when it is held near 40 °C. As with No.1, attenuation is published only as a word, so the band stored here is typical rather than the maker's.