Traditional farmhouse yeast from Hornindal, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a consistent flavor profile with prominent stone fruit & tropical fruit notes.
Every batch is PCR tested to ensure quality.
One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
Direct Pitch or Rehydrate:
HORNINDAL yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter. However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG). To hydrate yeast, first sanitize the yeast pack and a pair of scissors. Boil tap water to sterilize and then cool to 85-95°F (29-35°C). Use 10 grams (0.35 oz) of water per gram of yeast. Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl. Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching. Ferment between 73-98°F (23-37°C).
Optimum Fermentation Temp: 73-98°F
Flocculation: Medium to High
Alcohol Tolerance: 14% ABV
Similar Strains: WLP520, OYL061