Omega OYL-091 Hornindal Kveik yeast: temperature, attenuation and alcohol tolerance
Omega Yeast (liquid)The published Omega Yeast data for Omega OYL-091 Hornindal Kveik, the styles it suits, and what to use if you cannot get it.
Omega OYL-091 Hornindal Kveik from Omega Yeast: 18 to 35 C (64 to 95 F), 76 to 82 % attenuation, 14 to 16 % ABV tolerance, medium to high flocculation. Styles and substitutes.
Source data checked 7 October 2026.
Gauge readout
Attenuation76 to 82 %
Alcohol tolerance14 to 16 % ABV
Fermentation temp18 to 35 C (64 to 95 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Omega Yeast (liquid) |
|---|---|
| Species | Saccharomyces cerevisiae, a Norwegian kveik blend |
| Fermentation temperature | 18 to 35 C (64 to 95 F) |
| Apparent attenuation | 76 to 82 % |
| Alcohol tolerance | 14 to 16 % ABV |
| Flocculation | Medium to high |
About this strain
Recommended for ales where you want the yeast to add fruit.
Character: Tropical and stone fruit, pineapple, dried fruit.
A Norwegian kveik blend with a fruit-forward character: Omega describes tropical and stone fruit, pineapple and dried fruit.
Substitutes and styles
Sources: Omega Yeast OYL-091 Hornindal Kveik product page