Kveik

Cooling pack 200g

Cooling pack 200g

200g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)Ca 14x16cm and height ca 1-1,5cm.

€0,8
€1,1
DEAL
Cooling pack 400g

Cooling pack 400g

400g cooling gel-pack for transporting temperature sensitive raw material. Select whether you want a frozen pack or well-cooled pack. (Note: Do not use a frozen pack for liquid yeast)Size: About 14x16cm and 2-3cm height.

€1,1
€1,8
DEAL
Brewly Hornindal Kveik 12g Yeast

Brewly Hornindal Kveik 12g Yeast

Hornindal is a unique Norwegian kveik strain that produc ales with tropical flavor and complex aroma fast and clean up to 32°C. Can be used in Pale Ales, IPAs, Stouts, Imperial Stouts, Barley wines and Porters.- Alcohol Tolerance: Very high (16%)- Temperature Range: 20-37°C (68-98°F)- Attenuation: Medium-High (75-82%) - Flocculation: High- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

€3,3
Volume discount! €2,7 per piece when you buy 2 or more
Brewly Voss Kveik 12g Yeast

Brewly Voss Kveik 12g Yeast

Voss is a unique Norwegian kveik strain that produce neutral ales with light fruity flavors fast and clean up to 35°C. Can be used in Pale Ales, IPAs, Stouts, Imperial Stouts, Barley wines and Porters.- Alcohol Tolerance: High (12%)- Temperature Range: 20-40°C (68-104°F)- Attenuation: Medium-High (77-82%) - Flocculation: Very high- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.

€3,3
Volume discount! €2,7 per piece when you buy 2 or more
Lallemand Voss Kveik 11g Yeast

Lallemand Voss Kveik 11g Yeast

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community.LalBrew Voss supports a vide range of fermentation temperatures (25 - 40 °C) with a very high optimal range (35 - 40 °C). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2 - 3 days. The flavor profile is consistent across the entire temparture range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.Voss Kveik is a single strain of Saccharomyces cerevisiae traditionally used to brew Norwegian farmhouse ales but truly suitable for a number of beer styles. Do not be afraid to push the limit with this yeast, it can sustain higher temperatures, does not produce off-flavors but instead earthy, estery and citrusy notes.Attenuation: Medium - highAlcohol tolerance: 12 %Flocculation: Very HighOptimum fermentation temperature: 25 - 40 °C (77 - 104 °F)Producer: LallemandContent: 11g

€4,6
Mangrove Jack M12 Kveik Yeast

Mangrove Jack M12 Kveik Yeast

A top fermenting yeast, Voss Kveik offers fast fermentation at very high temperatures whilst retaining a neutral flavour character with subtle citrus fruit notes.M12 Kveik Yeast is suitable for a range of styles from Norwegian Farmhouse Ales to Pale Ales and IPAs.Attenuation: High (77-82 %)Flocculation: Very High (5/5)Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment 20-40 °C (68-104 °F) but for optimal results ferment at 30-40 °C (86-104 F).

€5,5
Omega Yeast OYL-071 Dried Lutra™ Kveik 11g Yeast

Omega Yeast OYL-071 Dried Lutra™ Kveik 11g Yeast

The same shockingly clean Lutra that you love in liquid form is now available in a convenient dry format. Dried Lutra’s clean canvas, huge temperature range, high alcohol tolerance and fast finishing speeds means unrivaled flexibility and versatility for nearly any style. For a refreshing pseudo-lager or a huge imperial stout — for any reason you’re using a neutral dry yeast, use Dried Lutra and get more, faster. Lutra’s success in dry form is related to the remarkable history of kveik.Note: Dried Lutra is a Gluten-Free product.Strain TypeKveiksFlocculationMedium-HighAttenuation75-82%Temperature Range68–95° F (20–35° C)DiastaticNoPhenolicNoAlcohol Tolerance15% ABVOmegas own recipe specifik for this strain:- Lutra® Kveik Helles Pseudo-Lager Recipe

€11
Volume discount! €10 per piece when you buy 2 or more Volume discount! €8,3 per piece when you buy 10 or more
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Omega Yeast OYL-091 Hornindal Kveik Yeast

Omega Yeast OYL-091 Hornindal Kveik Yeast

A wonderfully unique Norwegian kveik, Hornindal's blend of cooperative strains produce a tropical flavor and complex aroma that can present as stone fruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90°F / 32°C or higher. Non-phenolic and no noticeable fusels, even at higher temperatures.Flocculation: HighAttenuation: 75-82%Temperature Range: 68–95° F (20–35° C)Alcohol Tolerance: 16%

€12
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Kveik Yeastery K.9 Ebbegarden Kveik Yeast 5g

Kveik Yeastery K.9 Ebbegarden Kveik Yeast 5g

K.9 Ebbegarde gives flavor and aroma of tropical fruit. Ebbegarden ferments from 18°C (64°F) and up to 38°C (100°F). At the highest temperature you can expect the beer to ferment in 48 hours. K.9 Ebbegarden KveikK.9 Ebbegarden Kveik comes from Ebbegarden in Stordal, Norway. Ebbegarden has traditionally produced fruit, and it is believed that this is the source of the fruitiness of their kveik. During the Viking age, many settle down in Stordal and for celebrations and gatherings for birth, confirmations and burials people brewed their own beer with Kveik.Flavor and aromaFlavor and aroma are tropical fruit. At high fermentation temperatures the intensity of the flavour and aromas are medium to high, and at lower temperatures it will be less intense. K.9 Ebbegarden enhances bitterness, and it is recommended to adjust to lower IBU.FermentationK.9 Ebbegarden ferments from 18°C (64°F) and up to 38°C (100°F). The higher fermentation temperature, the faster fermentation. At the highest temperature you can expect the beer to ferment in 48 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. It is recommended to add yeast nutrition to ensure a healthy fermentation.PitchingPitch directly into wort by sprinkling the yeast across the surface. Ensure the wort has a temperature above 20°C (68°F). Pitching rate 5 g/ 20-30 L. For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 10 g/ 20L.Aroma: Tropical fruitPercent solids: 93% - 96%Viability: ≥ 5 x 10⁹ CFU per gram of dry yeastDiastaticus: UndetectableBacteria: < 1 per 106 yeast cellsLactic Acid Bacteria: < 1 per 106 yeast cellsFlocculation: MediumAttenuation: HighFermantation Range: 18 - 38°C (64 - 100°F)Alcohol Tolerance: 12% ABVPitching Rate: 20g/HLFermentation can be completed in 48 hours.

€8,3
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Kveik Yeastery K.14 Eitrheim Kveik Yeast 5g

Kveik Yeastery K.14 Eitrheim Kveik Yeast 5g

K.14 Eitrheim kveik gives an incredible taste of ripe pear, plum, raisin, prune and honey. This strain is very versatile, but it shines best in stout and barley wine! Its yellow fruit and dried fruit aromas enhance the malty flavors. Fruit intensity will be moderately high at higher fermentation temperatures, and less intense at lower temperatures. The higher the temperature range, the faster the fermentation. At 42°C it can ferment in 48 hours. KVEIKKveik is a Norwegian multiculture yeast that traditionally was used in farmhouse brewing, and passed on from fat- her to son through many generations. It is known to ferment incredibly fast and creating unique flavors and aroma. This yeast is made in Norway, and is real Norsk Kveik.EITRHEIMThe Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the he- art of the Hardangerfjord and next to the Folgefonna National Park. The yeast has been passed on for generations, and Reidar got it from his grandfather. The Eitrheim kveik gives an incredible taste of ripe pear, plum, raisin, prune and honey. The yeast is very versatile and can be used in different beer types such as IPA, Pale Ale, NEIPA, Stouts and Porters.FERMENTATIONEitrheim ferments well from 18°C (64°F) and up to 42°C (107°F). The higher fermentation temperature, the faster fermentation. At the highest temperature you can expect the beer to ferment in 48 hours. When fermentation is done at low temperatures you can expect fermentation time to increase. We recommend users to add yeast nutriti- on to ensure a healthy fermentation.FLAVOR AND AROMAFlavor and aroma has fruity notes with ripe pear, plum/prune and honey being the main characteristics. The in- tensity is medium at high fermentation temperatures, and at lower temperatures it will be less intens.PITCHINGPitch directly into wort by sprinkling the yeast across the surface. Ensure that the wort has a temperature above 20°C (68°F). Pitching rate 20 g/hl. For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 40 g/hl.STORAGESealed package should be stored in dry conditions below 6°C (43°F). Product can be transported and kept at room temperature for a period of up to 1 month. Opened satchets must be re-sealed, stored in dry conditions below 6°C (43°F), and used within 3 days. Do not use damaged satchetsTechnical specifications:Temperature range: 18 - 42°C (64-107°F).Dosage: 5g / 0.17oz per 20-30L of must. In case of fermentation at less than 20°C (68°F) or high gravity, increase dosage to 10g/20L.Incorporate directly into wort, or rehydrate yeast.Net weight: 5g / 0.17ozKeep refrigeratedFermentation can be completed in 48 hours.

€10
Kveik Yeastery K.22 Stalljen Kveik Yeast 5g

Kveik Yeastery K.22 Stalljen Kveik Yeast 5g

The K.22 Stalljen strain presents notes of apples and ripe fruit, with a hint of cloves and aniseed. The intensity is medium to high at high fermentation temperatures. At lower temperatures, it will be less intense, giving you a pleasant, crisp, lager-like beer.The history of Kveik Stalljen K.22The Stalljen strain comes from Stig Seljeset in Hornindal, Norway. Hornindal lies north of the Jostedal glacier, and its main industry is farming and scythe forging.Stig Seljeset was a traditional self-sufficient farm with sheep and dairy cows. The original crop called Seljeset kveik dates back to the 1870s, but the crop has since been mixed and is now called Stalljen. The name Stalljen means stable and comes from their former stable, which now houses a private pub and brewery. The brewery still uses their 100-year-old brewing technique of heating a large copper cauldron over an open fire.Characteristics of Kveik Stalljen yeastThis strain presents notes of apples and ripe fruit, with a hint of cloves and aniseed. The intensity is medium to high at high fermentation temperatures. At lower temperatures, it will be less intense, giving you a pleasant, crisp, lager-like beer.This kveik is a versatile yeast, suitable for brewing many types of beer, including traditional farmhouse ales, stouts (and porters), IPAs and many more. At low mashing temperatures, you'll get high attenuation and a dry beer, with cloves and aniseed aromas really coming through. Use your imagination, experiment with new recipes and this yeast won't disappoint.The higher the fermentation temperature, the faster the fermentation. At the highest temperature, you can expect the beer to ferment in 48 hours. When fermenting at lower temperatures, you can expect the fermentation time to increase.Technical specifications:Temperature range: 8-38°C (47-100°F).Dosage: 5g / 0.17oz per 20-30L of must.For fermentation below 20°C (68°F) or high gravity, increase dosage to 10g/20L.Incorporate directly into wort, or rehydrate yeast.Net weight: 5g / 0.17ozKeep refrigeratedFermentation can be completed in 48 hours.

€10