Yeast
Hornindal — Jasper Yeast
Jasper Yeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Jasper Yeast
- Product code
- JY246
- Form
- liquid
- Type
- kveik
- Attenuation
- 70–80 %
- Temperature
- 25–37 °C
- Flocculation
- medium-high
- Alcohol tolerance
- 10 %
- STA1
- not published — treat as unknown
Description
Jasper’s own Hornindal isolate, and a tropical one: mango, pineapple and guava are the usual descriptors. Despite decent flocculation it holds a stable haze in high-protein wheat and oat grists, which makes it a strong hazy IPA yeast. Dry-hopping during active fermentation pushes both the tropical character and the haze further.