FERMO KVEIK SV

An authentic top-fermented Kveik yeast strain from Voss, Norway. It is characterized by very fast fermentation (complete fermentation within 48-72 hours) at high temperatures, as well as exceptional subsequent flocculation ability. This saves energy and optimizes production capacity. It enables the production of beers with a neutral flavor profile with light notes of orange peel and citrus.

Aroma und Geschmackseigenschaften:

Imparts a fruity flavour profile of soft orange peel and citrus.

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Allergenfrei

Frei von GVO

Specifications
Remarks
Use
Other

Specifications

Parameter	Minimum	Maximum	Unit
Apparent attenuation	75	80	%
Fermentation temperature (°C)	34	40	°C
Fermentation temperature (°F)	93	104	°F
Flocculation	High
Alcohol tolerance	16		% ABV
Total esters	Medium	High
H2S (sulphur notes)	Low
POF (phenolic notes)	Negative
STA-1	Negative

Remarks

“Kveik” is a Norwegian dialect term for yeast and is derived from the Old Norse “kvikk”, which means “strong” and “fast”, in the sense of healthy and lively. Kveik yeasts ferment quickly (48-72 hours) and are tolerant of high temperatures.

If possible, store in vacuum-sealed packaging, dry and odor-free at 4°C / 40°F.

Avoid contact with air. Do not freeze.

Once the packaging has been opened, the yeast should be used immediately.

AEB Brewing Yeast are tested to a high and rigorous standard and are only released to the market when all quality, safety and reliability parameters are met.

Use

It is generally recommended that active dry yeast is pitched directly into the wort without prior rehydration. If direct pitching is not feasible the yeast can be hydrated and pitched in liquid form. To rehydrate dissolve the dry yeast in sterile water or in wort at room temperature at a ratio of 1:10. Stir gently and leave for approximately 20 minutes. Gently stir again and add to the cooled wort in the fermenter. To avoid yeast stress, ensure temperature fluctuations are minimal.

Pitching-Rate

Pitch directly into the wort in the fermenter, at pitch rate of:
50 – 80g/hl of cool wort at 34-40°C / 93-104°F
The pitch rate is dependent on the brewing process conditions and will affect the fermentation performance and the final taste profile of the beer.
High gravity, high adjunct or high acidity fermentations may require higher pitching rates and the addition of yeast nutrients.