K.22 Stalljen Kveik Yeast, 5 g

K.22 Stalljen Kveik

The K.22 Stalljen Kveik comes from Stig Seljeset in Hornindal, Norway. Historically, the main industry in Hornindal was farming and scythe forging. The Seljeset farm was a traditional self-sustainable farm holding animals. The Stalljen name means stable and comes from their old horse stable which now holds a private pub and brewery.

Flavor and aroma

K.22 Stalljen has notes of apples and ripe fruits with a hint of cloves and anis. At high fermentation temperatures the intensity of the flavour and aromas are medium to high and at lower temperatures it will be less intense, and you will get a nice and crisp beer like a lager.



Fermentation

K.22 Stalljen ferments from 8°C (46°F) and up to 38°C (100°F). The higher fermentation temperature, the faster fermentation. At the highest temperature you can expect the beer to ferment in 48 hours. 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 wort by sprinkling the yeast across the surface. Ensure the wort has a temperature above 20°C (68°F). Pitching rate 5 g/20-30 L. For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 10 g/ 20L.



Aroma: Notes of apples and ripe fruits with a hint of cloves and anis.

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 - 41°C (64 - 106°F)

Alcohol Tolerance: 12% ABV

Pitching Rate: 5 g/20-30 L

Fermentation can be completed in 48 hours.