In the last issue of MASHED we shared the news that WHC Lab have recently released super convenient 11g packs of their dehydrated yeasts - perfect for homebrewing!
Find a great selection of yeasts in homebrewer-friendly
11g packs over at www.whclab.com
Hornindal: Kveik Red Hot IPA Dry Yeast from WHC Lab
A distinctive gem derived from Norway’s Hornindal region - an area with a rich tradition of farmhouse brewing. Much like other kveik strains, Hornindal is a thermotolerant yeast strain, yet it brings a unique twist to your brewing journey.
“Elevate your craft, create exceptional flavours and embrace eco-friendly brewing practices with Hornindal Kveik yeast. It’s more than yeast – it’s the future of brewing innovation and sustainability.”
- WHC Lab
One of the standout features of Hornindal, and kveik in general, is its affinity for higher temperatures. As the heat rises, so does the production of tropical fruit esters, unveiling a symphony of tangerine, pineapple and mango flavours that will leave your brews bursting with vibrant and exotic fruit notes. Whether you’re brewing bold IPAs, refreshing pale ales or venturing into the world of dark and rich imperial stouts, Hornindal rises to the occasion, adding a layer of complexity, flavour and balance to your beer.
Hornindal offers more than just remarkable flavour profiles. It’s a game-changer if you’re looking to reduce your energy consumption. With its high rate of fermentation and flocculation at higher temperatures, you can significantly reduce chilling requirements. In addition, the strain’s nature leads to shorter conditioning and fermentation times.
Style : Double IPA, Imperial Stout, New England IPA, Pale Ale, Porter, Red Ale, Stouts, Brown Ale, Amber Ale
Strain : Saccharomyces cerevisiae
Dosage : 30-100g/hl
Recommended Fermentation Temperature : 28°C to 37°C
ABV Tolerance : 14%
Nitrogen Demand : Very High
Attenuation : 73% to 80%
Flocculation : High