A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing a smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Whites, roses, nouveaus and concentrates. Also known as the "Narbonne" strain.
Optimum Ferm Temp: 59-89° F (15-° 30C)
Alcohol Tolerance: 14%
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A unique Saccharomyces strain formerly classified as Brettanomyces that produces delicate, tart, tropical, mango and pineapple fruit characteristics. Attenuation: 85+% Flocculation: Low Optimum Ferm Temp: 75-85° F (24-29° C) Alcohol Tolerance:...
OLY-091: Another unique kveik originating from the farmhouses of Norway. We preserved the original blend of strains to bring the best possible complexity. Hornindal produces an intense tropical flavor and aroma with...
OLY-061: A traditional Norwegian farmhouse strain from the Gjernes farmhouse, its character changes little over its broad temperature range, like HotHead™ (OYL-057), but with orange citrus notes. It is non-phenolic...
Filling the gap between our English I and English II, the Ringwood ale shows a medium attenuation profile, good flocculation, and typical English fruity esters, especially at somewhat temperatures. Attenuation:...