Muri Yeast Dry Yeast Craft Beer Light Profile Fruity, Herbal and Clove

Landrace yeasts share some common qualities with Kveik, such as the high fermentation temperature as well as the amazing flavors released. However, they are biologically different from Kveik and hence were called Landrace.
In each package you will find enough yeast to ferment 20 liters of wort.
As this is not just any common yeast/yeast

Muri Yeast It has the ability to work in a wide temperature range.

Kveik, which means yeast in Norwegian, is a set of yeasts, mostly from the species Saccharomyces cerevisiae, of Norwegian origin and from nearby countries, where Farmhouse-style beers are cultured.

Fermentation
High temperatures during fermentation serve to increase the metabolic activity of the yeast, meaning the yeast will ferment at an exponentially faster rate.

For kveik cultures the theory applies and many strains manage to reach final gravity within 48 hours.

And that for breweries is wonderful! Any brewer will tell you that the amount of time the beer sits in the tank is a very important factor and with kveik strains the tank turnover increases considerably.

This fact benefits breweries that try to keep a tight schedule and small breweries benefit as they do not have a large number of tanks. Because kveik cultures are tolerant of high temperatures, ferment quickly, and have a very clean fermentation profile, they are very versatile and are used in many styles of beer.

American brewers have used these strains in a variety of styles such as NE IPAs, Hopped Red Ales, Pale Ales, Brut IPAs and fermentation methods range from 4°C to 43°C with brewers noticing more aromas at higher fermentation temperatures, but even thus, the end result being a clean profile.

Muri is identified as lager yeast (Saccharomyces pastorianus) or its close relative Saccharomyces bayanus. This is consistent with an earlier analysis that White Labs had Accugenix yes, but very surprising. How lager yeast found its way into the innermost arm of the Nordfjord, just below the glacier.

Landrace Muri Can be inoculated directly into the wort or propagated.

 Pitch 32°C
Maximum Temperature 40.0°C
Fermentation at 20°C: Light sulfur, cognac, peach, dry/bitter.
Fermentation at 40°C: Stone fruit, mild sulphur, dry bone.
Maximum ABV 14%
Phenolic Yes
Attenuation 85-90%
Collection from the Top

Of all the kveik cultures analyzed by Preiss et al. (2018). Of the 9 kveik cultures analyzed by Preiss et al. (2018), only Muri which has since been found to be a Weizen yeast from Bavaria.

Our Kveiks and Landrace are proliferated in clean wort! just for the proliferation of the strain, thus avoiding mutations and having quality in our strains, making the strain that reaches the brewers the closest to the matrix, without hops dirt!

Package contents are for 20 liters of wort.