This yeast is isolated from a farmer's culture from the Voss region in Norway. Extremely thermotolerant, push this yeast up to 40 degrees Celsius to increase the ester profile. Produces orange and citrus esters. Perfect for high gravity brewing as it also has a very high ABV tolerance.
Technical data
We recommend using at least 50 g per hl of wort for a standard gravity beer (1.045). The pitch rate is between 30-150 g/hl of must.
Expected fermentation temperature: 20-40 degrees.
Strain: Saccharomyces cerevisiae
Live cells: >1.0E+9 CFU per gram
ABV Tolerance: 14%
Nitrogen demand: high
Ingredients:
Yeast 98.8-99.2%
E491 Emulsifier 0.8-1.2%
Beer Styles: Amber Ale, Brown Ales, Double IPAs, Imperial Stouts, IPAs, NEIPAs, Pale Ales, Porters, Red Ales, Stouts, West Coast IPAs
Flocculation High
Recommended temperature 20-40°C
Comparative strains Kveik
76-80% attenuation