25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F).
Very fast fermentations are achieved within the optimal temperature
range with full attenuation typically achieved within 2-3 days. The
flavor profile is consistent across the entire temperature range:
neutral with subtle fruity notes of orange and citrus. Flocculation is
very high producing clear beers without filtration or use of process
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In central TX and without a controlled-temperature fermentation setup, I'm usually limited to using ale yeasts during the cooler months (Nov-Apr) of the year, when I can keep my brew room at mid-to-high 60's F ambient. Given the extremely high T tolerance of this strain, I decided to give it a shot last month, with ambient around 79F, at the lower end of it's published range. I brewed a nice Belgian Strong Brown Ale with no objectionable off-flavors. Primary fermentation lasted a full 2 weeks, attenuation and flocculation was quite high. I'll keep this one as a go-to for those long summer months when I am otherwise coasting on the kegs and bottles I put away during the 'brewing season'. Cheers!
After brewing for 30+ years in Florida, my fermentation refrigerator bit the dust. I stopped brewing for nearly a year and then I discovered Kveik! I can brew clean beers year round with no temperature control. I love this stuff! True story--My son sent me an Austin Home Brew Texas Red Rye kit for Christmas; 2019. I was not able to brew the kit due to warm weather and no brew refrig. The kit sat in my laundry room until November 2020. That is when I discovered kveik yeast. I almost tossed the kit out several times but with kveik I thought, what the heck and brewed the kit. (Hops were refrigerated and I did a 90 minute boil to get the most of the hops.) I tossed the kit yeast and used Kveik. It came out great! This is my new "go to" yeast.