For this blend different Kveik strains got combined to produce insanely fruity NEIPAs and Pale Ales ? within a matter of days!
The balanced profile supports modern hops without being too forward.
That´s why you can use this blend for other styles as well.
Beside for worts up to 20°P you can use this this blend to ferment even kettle sours that already have a low pH.
Yeast typ: Brewer' Yeast, S. cerevisiae, variant
Floccation: Low, Hazy (but not yeasty!)
Attenuation: 75 - 82 %
Fermentation Temperature: 19 - 21 °C ( 66 - 70 °F)
Final pH: 4,1 - 4,4
For direct pitch
Quelle: Bootleg Biology