Core Line, Homebrew

KRISPY [HB]

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Lickety-split (pseudo) lagers. Makes very clean lager-like beers at ale temps.

KRISPY can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed at ale temperatures.

Update, November 2021: 
Based on positive customer feedback, "KRISPY 2.0" is now KRISPY and we are phasing out the original blend. KRISPY is now a single strain of lab-evolved kveik that produces drier, clearer, and more consistent beers. 


OYL071 Bootleg Biology Blend Clean Crisp Lager Quick ferment pilsner dry hop Pseudolager Oslo Lutra
Regular pitch sizes are based on our standard pitch rates. Are you looking for a custom pitch rate? Not sure how much yeast to order? Contact us for assistance.
Key Characteristics
Attenuation

70-82%

Temperature

18 - 30°C (64 - 86F)

Diastatic

No

Fermentation Rate

High

Suitable Beer Types

Clean ales, Pseudo-lagers

Flocculation

Medium-High

Alcohol Tolerance

High

Phenolic

No

Biotransformation

No

Flavour Description

Clean, Light Fruitiness

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Description

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.


Key Characteristics
Attenuation

75.85%

Temperature

15–25ºC (59–77ºF)

Diastatic

Non-diastatic

Fermentation Rate

High Fermentation Rate

Suitable Beer Types

American Light Lager, American Lager, Cream Ale

Flocculation

Medium-High Flocculation

Alcohol Tolerance

High Alcohol Tolerance

Phenolic

Non-phenolic

Flavour Profile

Clean, Crisp, Lager-like

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.