This kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales. Ferment in the heat of summer!
Click HERE to download a White Labs Paper on Kveik and High Temperature Fermentations
CHARACTERISTICS
Attenuation: 70.00-80.00%
Flocculation: Medium to High
Alcohol Tolerance: Medium - High (8 - 12%)
Optimum Fermentation Temperature: 77 to 90 degrees F.
Click HERE to download a White Labs Paper on Kveik and High Temperature Fermentations
CHARACTERISTICS
Attenuation: 70.00-80.00%
Flocculation: Medium to High
Alcohol Tolerance: Medium - High (8 - 12%)
Optimum Fermentation Temperature: 77 to 90 degrees F.
Jun 17, 2022 by Patti Riley
Q: How long will it last in the fridge after it is recieved?
A: Currently, the expiration date of the WLP518 is Oct 22, 2022. This can vary, but we always try to make sure our liquid yeast is good for at least one month after reciept.
Quick ferment
This yeast ferments extremely quick and can handle warm fermenting temps with no off taste. Excellent Ale taste and cloudiness for a hazy IPA.