WLP4XXX - Framgarden Kveik | The Yeast Bay | KegLand

WLP4XXX - Framgarden Kveik

WLP4XXX - Hornindal Kveik | The Yeast Bay | KegLand

WLP4XXX - Lida Kveik

WLP4XXX - Hornindal Kveik

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WLP4XXX - Framgarden Kveik

A truly unique strain of Saccharomyces cerevisiae isolated from source material collected on Terje Raftevold’s farmstead. It exhibits a beautiful bouquet of stonefruit and tropical esters across a broad temperature range and can be used across a broad spectrum of styles, but is well suited to any hop forward beer.

Attenuation 77% - 81%
Flocculation Medium-Low
Optimum Temperature 26.6°C - 35°C!!!

Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 
Store this vial in refrigerator, and remove 3-6 hours prior to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. 
One vial will usually start fermentation in 5-15 hours.
Wild yeast ,bacteria and blends may take longer.
The keys to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.
If the O.G. is over 1.070
If the yeast is past its 'best before' date
or if a faster start to fermentation is desired, a starter culture can be made.
Starters are not recommended with blends as the proportions of different organisms can be altered.
Best before date is 4 months after bottling.


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