This yeast is a BEAST

One of the best yeast strain on the market in my opinion always ends clean and help empty fermenters faster.

This is overall a great yeast. Interesting ester production and works incredibly well at ambient garage temperatures in Arizona (up to 102F)The product itself is great, however, be careful when ordering seasonal yeasts through the mail. If your ambient temps are over 100, you're less than likely to get a useable package delivered.

This yeast is a BEAST

First time using Kveik and I was amazed at the speed and flavor. Completed fermentation in 5 days and drinking on day 6. Used it on the haze craze kit and obtained the tropical flavors I wanted at 89 degrees.

Fast fermentation and pleasant fruity flavor

Great. Fast fermentation delicious juice/tropical fruit notes

There is no way around it - this is a beast of a yeast! Fermented at 85-90 degrees. Grain to Glass in 7 days with a kegging setup. I never thought that would be possible. I get some citrus, but the couple of times I have used this I have paired with some Citra hops, one time for a NEIPA and once for an experimental Amber. This may be my new house yeast.

Unreal yeast!Made a normal 2L starter from the pack. Divided into mason jars and have been pitching 1 tablespoon into 6 gallons of wort. Fermenting at 95F and it chews through the sugar at breakneck speed. No fusels, no off flavors. Made a neipa and a neiipa so far. Last Thursday pitched 1 tablespoon into a 1.083 OG, and it was down to 1.020 in 24 hours. Letting it go another few days for cleanup, but I tasted a sample at 24 hours and other than being 95F, it wasn't bad! No off flavors! At warmer temps I get orange juice. Once cooled, it's predominantly pineapple. Gets more dank and resiny as it ages a bit. Next, I'm going to build another 2L starter, decant the liquid and smear the paste onto parchment paper. Dry it in the oven ad 85F, crunch up and store the flakes in the freezer. Been reading that the frozen flakes will last 20 years! Amazing stuff!

Exactly what you hope. 95F fermentation. Tastes great. Takes much less time to ferment.

Despite ordering ice packs arrived to my doorstep +90F as a puffy bag. I thought for certain this yeast would be dead but I tossed it in the refrig. 4 days later I brewed. I let it sit out 4-5 hours it swelled up again. Temps during fermentation were always 88-95F. I used O2 for 60 minutes, 7 days later racked - short and sweet. I can brew in summer without temp controlling- perfect.

I bought this from a local homebrew shop. Very interesting yeast. Does everything it says, ferments super fast at high temp, I fermented it in the low to mid 90s. Throws some really nice overripe tropical fruit esters, but leaves an extremely clean beer with no fusels.I hope this strain sticks around for a while as I have ans to incorporate it into some different recipes.

Hot, fast, and clean fermenting yeast! It lived up to everything I have heard about Hornindal, and it worked quite well with the faint citrus of galena hops in a cream ale that I fermented with this yeast!

I make beer, wine, etc... and I picked this yeast without knowing what to use it for. I ended up brewing an imperial stout (5 gallons) and tossing the whole pack in it (OG 1.095). I let it ferment in the garage of my dads house here in deep south Texas. The temperatures were between 80F and 100F and fluctuated a lot.. it looked done after 3-4 days, but I let it ride for 6 weeks due to the stay in place order. when I kegged it, the FG was 1.018, which was exactly what I was aiming for. It's been in a keg for a good 3 weeks now, and it is incredibly clean! I was expecting esters and such, but it came out like I triple pitched a US-05 and fermented at 68F.I love this yeast!

Super fast and clean enough for mildly hoppy beers. Clears nicely using gelatin.

wow, omega kveik hornidal took my NEIPA from 1.067 to 1.009 in 36 hours at 90F. I will definitely be experimenting more with Kveik. These fast turn around times are a game changer. Great product!

Yeast took off in 12 hrs

Amazing yeast. Fermented at 90 raises it up to 100.

Works great and makes an amazing beer

This yeast is a fast worker, even when fermenting in the lower half of its range (started low 80s and finished in the upper 70s under ambient temperatures). Between this yeast and the mosaic and citra hops, pineapple was the dominant flavor.

Grain to glass in under a week. (force carbonation) With the ability to repeatedly repitch. I'm sold.

This yeast is amazing. I did a kettle fermentation on my Brut IPA and Berliner Weisse with no off flavors. Pitched at 95F and let it go for 3 days. The Brut IPA finished at 1.000 with the help of amylase and the Berliner Weisse finished at 1.010. This yeast ferments very vigorously at higher temps but, I have heard not to go above 95F or fermentation slows.Great tropical aroma. I get mango and citrus but, there may be others present.

This stuff is so versatile, it gives you a great pineapple, mango character and can be used at a wide range of temperatures.

Fermented at 85 deg F. OG of 1.063. FG of 1.012. Took 3 days.Not sure of the flavor yet. Will keg today.

I used this yeast with MoreHaze! Juicy Double IPA. I pitched at 90 degrees and kept it there for 4 days. Most fermentation was done in a little over 48 hours.I cold crashed for 3 days then kegged at 7. I force carbed and was drinking it on day 8. The quicker the better with these crazy late addition/ dry hopped beers. If you want beer quick this yeast is unbelievable.

Love being able to ferment so fast at high temps. Next time I'll keep it at 95 degrees till it's done

Unlike you guys in Minnesota and Wisconsin, we don't have chilly basements to ferment in here. The chest freezer, I was using as a fermentation chamber died. So, I decided to try this yeast. It's very possible, I will never use anything but a Kviek again.My first beer with it is merely Viking Pale Malt, Falconer's Flight hops and a pound of Blood Orange Candi syrup. I'm not sure if it will make it to the keg, because I keep tapping a few ounces and drinking it from the fermenter.