JÖTUNN
Liquid Kveik yeast from Escarpment Labs.
Lab
Escarpment Labs· Kveik · Liquid
Escarpment Labs· Kveik · LiquidSpecs
Attenuation
80%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
22–35°C
72–95°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+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1+
Finishes bone-dry
Carries the STA1 (diastaticus) gene, so it keeps eating sugars other yeast leave behind and finishes very dry. It's also a contamination risk: it can over-carbonate or gush if it crosses into other beers.
Common questions
- What is JÖTUNN's attenuation?
- 80% apparent attenuation.
- What temperature should I ferment JÖTUNN at?
- 22–35°C is the recommended range.
- Does JÖTUNN produce phenolics (clove and spice)?
- Yes. JÖTUNN is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is JÖTUNN diastatic (STA-1)?
- Yes. JÖTUNN carries the STA1 gene (S. cerevisiae var. diastaticus). It super-attenuates to a dry finish, and can over-carbonate or gush if it cross-contaminates other beers.
Brew with JÖTUNN
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