A44 Kveiking - Imperial Yeast

Description

This blend of 3 kveik strains conquers your wort, leaving tropical fruit flavors in its wake.

Kveiking [Kwee-king] noun: A blend of three Kveik strains that can produce an insane amount of pineapple, guava and other exotic tropical fruit aromas. verb: Hopefully not an Old Norse term for an activity we should not be promoting. The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character.

Temp:

75° - 97°F (24°-36°C)

Flocculation:

High

Attenuation:

75 - 85%

Alcohol Tolerance:

12%

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If you haven't brewed with Kveik (pronounced KWEEK) yeast strains yet, this is a great place to start for big, juicy ipas.  Kveiking is a blend of 3 undisclosed kveik strains that work together to produce giant tropical fruit notes and a super complex ester profile to play off of all of your big fruity hops.

Here's the real beauty with all of the variations of these Norse viking yeasts:  they love everything that you're not supposed to do with other yeast strains!  Ferment at 85 F?  No problem.  Severe under-pitch?  They prefer it!  If you don't believe me, try using this to brew up an IPA or tropical blonde this summer when you can't get your fermentation room below 88 F and let me know how incredible the beer comes out!