Yeast
Hornindal Kveik — WHC Lab
WHC Lab
Spec sheet The maker publishes these figures for this exact product.
- Lab
- WHC Lab
- Product code
- Hornindal Kveik
- Form
- dry
- Type
- kveik
- Attenuation
- 73–80 %
- Temperature
- 28–37 °C
- Flocculation
- high
- Alcohol tolerance
- 14 %
- STA1
- not published — treat as unknown
- Dosage
- 30–100 g/hL
Description
The Hornindal culture, dried, and the tropical one of the two kveiks WHC sell: tangerine, pineapple and mango that get louder the warmer it runs. Flocculates hard at the top of its range, which shortens conditioning as well as fermentation.