25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F).
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 temperature range:
neutral with subtle fruity notes of orange and citrus. Flocculation is
very high producing clear beers without filtration or use of process
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The Kviek yeast was advertised as having a distinctive sour like flavors especially at higher fermentation temps. Both of my fermentations tasted like a high ABV mild English ale yeast . I am hoping for more flavor distinction post filtration.
After reading about Kveik, its ability (requirement?!) to brew in unusually high temps and speed of fermentation, in a couple of Northern European brewing articles I decided to give it a try last summer, as temps in my ale brewing room tend to get into the 80's and both the ale and lager brewing fridges tend to get crowded. My first couple brews were just variations of German ale recipes (munich and carahell malts, Hallertau and Saaz hops), then I added 1/2 lb honey, then a full pound honey, then Northern Brewer/Hallertau /Saaz combinations; ALL came out very drinkable brews. I then used it in a base IPA recipe I use for determining the differences in hops flavors and aromas, and THIS is a very drinkable brew, sipping it right now! So this week I've brewed my Alesmith IPA (modified clone) with it, got a week to go to bottling. AMAZING thing is, the airlock starts bubbling within 2 hours of pitching this yeast, and is full bore going for another 2 days, then actually ready for secondary in 4 days; some guys are bottling after a week, I still let it clear in the secondary for a week, old habit, maybe not necessary... I've taken to saving a small jar of slurry from each batch to pitch in the next one, as transfer day and brew day tend to run fairly close; probably the most amazing thing about this yeast is that it likes to be pitched into 100 deg F wort, and it just takes off and sets its own fermenting temp, usually around 80-82; I have cooled my wort down to 77-79 deg before pitching, and it just takes another hour or two to get going; once it is bubbling, it is on its own and very fast. No odd flavors or odors noted, it seems to work pretty clean as well;
Been using this to ferment honey and beer at ~90 ∞F ambient. Will free-rise to almost 100 ∞F internal in a 5 gallon corny keg with a spunding valve. Can't get any cleaner. Flocc's out super hard. I did a hard seltzer and it was crystal clear. High OG's take about 5-6 days for me. Hard to ferment stuff with low nutrients might take 10. Haven't tried any other strains of kveik, but this is a winner.
Iíve made two batches of NEIPA with this yeast and it is a solid worker. Probably the best beer Iíve made so far. It is a Strata heavy NEIPA. My friends all loved it. I reached FG in 3-4 days and was on kegs, serving beer a week later.