HORNINDAL Dry Beer Yeast

Traditional farmhouse yeast from Hornindal, Norway. This kveik yeast strain ferments quickly at higher temperatures with superb flocculation. Produces a consistent flavor profile with prominent stone fruit & tropical fruit notes.

Every batch is PCR tested to ensure quality.

Dosage:
One 12g sachet is enough to treat a 5–6 gallon batch. Or 60-105 grams per barrel, depending on wort temperature and gravity.

Direct Pitch OR Rehydrate:
HORNINDAL yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HORNINDAL yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 73-98°F (23-37°C).