A46 Bartleby
Liquid Kveik yeast from Imperial Yeast.
Lab
Imperial Yeast· Kveik · Liquid · A46
Imperial Yeast· Kveik · Liquid · A46Specs
Attenuation
75–85%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
20–37°C
68–99°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
IPAPale AleStoutPorter & English Ale
Common questions
- What is the A46 Bartleby equivalent?
- Hornindal Kveik Blend, OYL-091 Hornindal Kveik, and WLP521 Hornindal Kveik Ale Yeast — the same strain from other labs, the Hornindal strain.
- What is A46 Bartleby's attenuation?
- 75–85% apparent attenuation.
- What temperature should I ferment A46 Bartleby at?
- 20–37°C is the recommended range.
- What beer styles is A46 Bartleby good for?
- IPA, Pale Ale, Stout, and Porter & English Ale.
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