11 g Vacuum sealed sachet.
Kveik is a Norwegian word meaning yeast.
In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation.
Kveik is the original, traditional dried yeast!
Supports a wide range of fermentation temperatures between 25-40°C with a very high optimal range of 35-40°C.
Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
Exhibits: Fermentation that is completed in:
2 days at 40°C
3-4 days at 30°C
5-7 days at 25°C
Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range when producing traditional styles is 35-40°C
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
research suggests that pitching directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.
One 11 g sachet is enough for 11 to 22 L of beer.