This yeast is cultivated in the traditional way of top cropping and drying method. It is unlike commercial powder yeast in its look.
Each pack contains enough viability for a 25L batch. From pitching to start of fermentation, usually lag time between 24 to 48 hrs.
It is encouraged to create a starter of 300ml, which takes off after 12 to 24 hrs, then add this starter to your 25L wort at the correct temperature. This way, high kräusen can be achieved ~ 4 hrs.
Flavour: Orange Like, Slight Acidic Tinge
Pitch: 28 DegC
Ferment: 20 - 37 DegC
Attenuation: 70 - 80%
Max ABV: 16%
Note: Pic for illustration only. It is the Kveik Ring. Actual yeast pack comes in flakes or coarse granules form.