This is Traditional Norwegian Kveik Brewing yeast culture from Hornindal, Norway.
Stalljen kveik yeast produces beer that is not as aromatic as the one produced by Sigmund kveik yeast, but it adds a smooth almost milky caramel like after taste that is quite common for the Hornindal kveiks. The end result is a high-quality beer with no sour or phenolic taste even when fermented as high as 43°C.
Stalljen kveik yeast has high alcohol tolerance and can produce 11-13% ABV after long fermentations.
The yeast you buy is grown and dried here in Australia from the original Stalljen Kveik yeast provisioned from Norway.
Below is general information about the Kveik yeast:
- Norwegian brewers have been using and passing down the yeast that they use to make farmhouse ales for generations.
- Kveik yeast has a crazy heat tolerance. It'll deliver consistent results up to 43°C.
- The lag time and fermentation time is short. It can start bubbling an hour after you pitch it and finish off a regular batch in just three days.
- When it's done with fermentation it'll fall out of suspension quickly. Very high flocculation!
- Quite high alcohol tolerance up to 12-14% ABV.
- You can collect it, dry it, freeze it and re-use it.
- Works great with high OG.
BEERS TO BREW: Farm-house Ale, American Pale Ale, American IPA, American IIPA, American Stout, American Amber/Red, American Brown, American Barleywine, American Wheat & rye, Specialty/Fruit/Veg/Spiced beers, Cream Ale, Irish Red and Scottish shilling beers, Dusseldorf Alt.
INGREDIENTS: kveik yeast.
FERMENTATION: up to 43°C (109°F).
PITCHING: 5 g per 23 L. Ideal pitching temperature is 31°C
ATTENUATION: 80% (residual sugars 11 g/l).
REHYDRATION INSTRUCTIONS: Take out from a freezer and let it seat at a room temperature for 30 minutes. Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 31°C (88°F). Leave to rest 15 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F), ideally 31°C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
STORAGE: up to 20 years if stored in a freezer. You will need to rehydrate it and create a starter if you store it for more than five years.