Hornindal Kveik Blend
Liquid Kveik yeast from Escarpment Labs.
Lab
Escarpment Labs· Kveik · Liquid
Escarpment Labs· Kveik · LiquidSpecs
Attenuation
70–80%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
15–35°C
59–95°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-high
How readily the yeast clumps together and drops clear once fermentation winds down.
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 Ales & Hazy IPAs
Common questions
- What is the Hornindal Kveik Blend equivalent?
- A46 Bartleby, OYL-091 Hornindal Kveik, and WLP521 Hornindal Kveik Ale Yeast — the same strain from other labs, the Hornindal strain.
- What is Hornindal Kveik Blend's attenuation?
- 70–80% apparent attenuation.
- What temperature should I ferment Hornindal Kveik Blend at?
- 15–35°C is the recommended range.
- What beer styles is Hornindal Kveik Blend good for?
- IPA and Pale Ales & Hazy IPAs.
Brew with Hornindal Kveik Blend
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