13,591
edits
Changes
added links to Kveik page
| Wit (OYL-030) || || 72-76 || Medium || 62-75 || Produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Compares to WLP400 and WY3944 vs Omega Yeast Labs Exclusive. Commercial pitches only.
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| HotHead Ale (OYL-057) || Single strain isolate from traditional [http://www.garshol.priv.no/blog/296.html Norwegian Kveik brewing yeast]. Stein Langlo, Stranda, Norway via Lars Marius Garshol. See NCYC 4021 <ref>[https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4021 NYCY website. NCYC 4021. Retrieved 09/14/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1147681475260065/?comment_id=1147739675254245&offset=0&total_comments=23&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF regarding OYL-057 source. 09/14/2015.]</ref> || 75-85 || Medium-High || 62-98 || A remarkable ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. It has a unique fruitiness that makes it complementary to modern hop varieties. See [[Kveik]] for more information. '''Available to homebrewers'''.
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| Voss Kveik (OYL-062) || Another [http://www.garshol.priv.no/blog/264.html kveik strain from Voss, Norway]. See this [http://www.garshol.priv.no/blog/291.html Lars Garshol blog article as well for this yeast's history]. || 75-82 || Medium || 68-98° F (20-37° C) || A traditional Norwegian “kveik” strain from the farmhouse brewery of Sigmund Gjernes in Voss, Norway, this strain (like OYL-057 HotHead) is capable of fermenting across a broad temperature range with little change in flavor profile. Voss Kveik is non-phenolic and produces a beer with moderate citrus notes. It would pair very well with citrusy and fruity hops. This strain is not fast at the low end of the range so don’t be afraid to pitch in the middle to upper part of the temperature range. The Voss kveik was originally a blend of at least 3-4 strains, however only one strain was cultured by Omega <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1207326749295537/?comment_id=1207856785909200&reply_comment_id=1207859749242237&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lance Shaner and Lars Marius Garshol on MTF. 01/04/2016.]</ref> See [[Kveik]] for more information.
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| WLP670 American Farmhouse Blend || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || complex flavor profile with a moderate level of sourness
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| WLP6788 Norwegian Farmhouse Ale || A ''kveik'' strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm revived it with difficulty last year and has been using it in modern home brewing since <ref name="larsnor">[https://www.facebook.com/groups/MilkTheFunk/permalink/1075155775845969/?comment_id=1075310892497124&offset=0&total_comments=33&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lars Garshol. 6/4/2015.]</ref>. || 80 || Medium || 98 (no one knows the optimal temperature currently) <ref name="larsnor"></ref> || Purchase from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://www.facebook.com/download/950176781672127/1845813_funits.pdf Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.]</ref>. See [[Kveik]] for more information.
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