LalBrew Voss Kveik Dry Yeast, 11g [Best Before 2024.08]

[Best Before 2024.08]

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has
maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 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.

Brewing Properties:

In Lallemand’s Standard Conditions Wort, LalBrew Voss ™ yeast exhibits:

• Fermentation that is completed in:
  • 2 days at 40°C (104°F)
  • 3-4 days at 30°C (86°F)
  • 5-7 days at 25°C (77°F)
• Medium to high attenuation and very high flocculation.
• Neutral flavor profile across the temperature range with notes of orange and citrus.
• The optimal temperature range for LalBrew Voss ™ yeast when producing traditional styles is 35-40°C (95-104°F).
• This is a POF Negative Strain.

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.