tifosichris
Member
I tried to find some information or guidance on this strain but seem to be striking out. I recently received some and was intrigued by the description on the ECY site:
"ECY45 BugFarm 2 : A complex blend of yeasts and bacteria to heighten citrusy-sour beers. Contains Kveik Saccharomyces, Brettanomyces, Lachancea thermotolerans (Origin: grapes), and Lactobacillus."
I was most curious about the mention on Kveik. The bottle of it recommends a fermentation temp range of 60-74* which wouldn't fall in line with the higher recommended temps of most Kveik yeast.
I was thinking of copitching this with Hornindal into a saison type base with some late addition citra and bottling once it was at terminal and letting the other bugs/bacteria do their thing in the bottle.
Does anyone have any experience with this yeast?
Thanks in advance!
"ECY45 BugFarm 2 : A complex blend of yeasts and bacteria to heighten citrusy-sour beers. Contains Kveik Saccharomyces, Brettanomyces, Lachancea thermotolerans (Origin: grapes), and Lactobacillus."
I was most curious about the mention on Kveik. The bottle of it recommends a fermentation temp range of 60-74* which wouldn't fall in line with the higher recommended temps of most Kveik yeast.
I was thinking of copitching this with Hornindal into a saison type base with some late addition citra and bottling once it was at terminal and letting the other bugs/bacteria do their thing in the bottle.
Does anyone have any experience with this yeast?
Thanks in advance!