Yeast
Bartleby — Imperial Yeast
Imperial Yeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Imperial Yeast
- Product code
- A46
- Form
- liquid
- Type
- kveik
- Attenuation
- 75–85 %
- Temperature
- 20–37 °C
- Flocculation
- high
- Alcohol tolerance
- 10 %
- STA1
- Negative
Description
Hornindal kveik as Imperial isolates it: peach, pineapple and citrus with a hard floc. Ferment it hot under tropical hops for a hazy IPA, or cooler if you want the fruit to sit behind the malt.