Hornindal: Kveik Red Hot IPA Dry Yeast (11g)

Hornindal: Kveik Red Hot IPA Dry Yeast

Hornindal is a robust Saccharomyces cerevisiae strain sourced from the traditional farmhouse breweries of Norway. This “super-yeast” is famous for its ability to ferment at temperatures as high as 40°C without producing the harsh fusel alcohols or off-flavours typically associated with warm fermentations. Instead, at higher temperatures, it unlocks an intense bouquet of tropical fruit, stone fruit, and citrus esters, often described as a mix of pineapple, dried mango, and tangerine with a hint of honey. It is a powerhouse for production efficiency, often reaching terminal gravity in as little as 48 hours. While it is the definitive choice for “Red Hot” IPAs and NEIPAs, its high alcohol tolerance of 16% ABV and high flocculation make it equally suitable for high-gravity Imperial Stouts and Barleywines. Its ability to maintain a soft mouthfeel and enhance hop aromatics via bio-transformation makes it a versatile tool for any craft brewery.

Key Benefits

1. Extreme Heat Tolerance: Ferments cleanly between 25°C and 40°C, reducing cooling costs.
2. Rapid Turnaround: Can complete primary fermentation in 2–3 days.
3. Tropical Ester Bomb: High temperatures produce intense notes of pineapple, mango, and citrus.
4. High ABV Resilience: Handles high-gravity environments with ease, up to 16% ABV.
5. Top-Tier Flocculation: Despite the intense fermentation, it settles quickly for easier harvesting.

Applications

1. Brewing: Ideal for NEIPAs, Hazy IPAs, Tropical Pale Ales, and West Coast IPAs. Excellent for Imperial Stouts and “Farmhouse” style ales where complexity is desired.
2. Cider Making: Useful for producing tropical-forward, high-gravity ciders in warm climates or without refrigeration.
3. Distilling: A high-performance strain for grain-based washes (like fruity whiskey) or rum, where high-ester production and fast fermentation are required.
4. Winemaking: Can be used for “country wines” or fruit-based fermentations that require a tropical aromatic boost.

Typical Usage

1. Pitch Rate: 30–100g per hectolitre (hl) of wort.
2. Note on Kveik: Hornindal can be intentionally “under-pitched” (30-50g/hl) to stress the yeast and drive higher ester production.
3. Nutrient Requirement: Kveik strains have a very high nitrogen demand. The use of a high-quality, complex yeast nutrient is essential for a healthy fermentation.
4. Instruction: Sprinkle directly onto the wort surface at 30°C–37°C for maximum tropical character.

Technical Data / Properties

1. Strain: Saccharomyces cerevisiae (Kveik)
2. Fermentation Temperature: 25°C – 40°C (Optimum: 32°C – 37°C)
3. Attenuation: 75% – 82%
4. Flocculation: High
5. ABV Tolerance: 16%
6. STA1 / Diastaticus: Negative
7. Ingredients: Yeast (98.8%–99.2%), Emulsifier E491.

Storage and Handling

1. Storage: Store in a cool, dry place (5°C to 15°C). Kveik in dry form is highly stable but should be kept away from direct sunlight.
2. Shelf Life: 3 years from the date of production if the vacuum seal remains intact.
3. Handling: Reseal the pack immediately after opening. Store in a refrigerator (0°C to 10°C) and use within a few days of opening for best results.

Summary

Hornindal is the ultimate “stress-free” yeast for brewers. By eliminating the need for strict temperature control and delivering a tropical ester profile that complements modern hops, it allows for faster tank turnover and the creation of intensely aromatic, high-quality ales in record time.