K.14 Eitrheim Kveik yeast, 200 g

K.14 Eitrheim Kveik yeast, 200 g

Manufacturer
Kveik Yeastery
€ 173.83
Product no.
270203

K.14 Eitrheim Kveikgives an incredible taste of ripe pear, plum, raisin, prune and honey. The yeast is very versatile and can be used for different beer types such as IPA, Pale Ale, NEIPA, Stouts and Porters.
Eitrheim ferments from 18°C (64°F) and up to 42°C (107°F).  At the highest temperature you can expect the beer to ferment in 48 hours.

K.14 Eitrheim Kveikgives an incredible taste of ripe pear, plum, raisin, prune and honey. The yeast is very versatile and can be used for different beer types such as IPA, Pale Ale, NEIPA, Stouts and Porters.
Eitrheim ferments from 18°C (64°F) and up to 42°C (107°F).  At the highest temperature you can expect the beer to ferment in 48 hours.

K.14 Eitrheim Kveik

The K.14 Eitrheim kveik comes from Reidar Eitrheim from Tokheim, Norway. Tokheim is located close to Odda in the heart 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.

 

Flavor and aroma

K.14 Eitrheim gives an incredible taste of ripe pear, plum, raisin, prune and honey.  At high fermentation temperatures the intensity of the flavour and aromas are medium to high, and at lower temperatures it will be less intense.

 

Fermentation

K.14 Eitrheim ferments 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 or faster. 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.

 

Pitching

Pitch directly into the wort by sprinkling the yeast across the surface. Ensure 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.

 

Aroma: Notes of ripe pear, plum, raisin, prune and honey

Percent solids: 93% - 96%

Viability: ≥ 5 x 10⁹ CFU per gram of dry yeast

Diastaticus: Undetectable

Bacteria: < 1 per 106 yeast cells

Lactic Acid Bacteria: < 1 per 106 yeast cells

Flocculation: Medium

Attenuation: High

Fermantation Range: 18 - 42°C (64 - 107°F)

Alcohol Tolerance: 12% ABV

Pitching Rate: 20 g/hl.

Fermentation can be completed in 48 hours.

More Information
Manufacturer Kveik Yeastery
Unit pcs
eitrheim (717.18 kB)