Lallemand Voss Kveik Yeast 11g
Lallemand Voss Kveik Yeast 11g
LALBREW VOSS™
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.
Recipe Suggestions
Looking for inspiration? Click on the links below to take a look at our All Grain recipe kits, Kit & Kilo recipe kits and Fresh Wort Kits.
Explore our hops options
Research has shown that in order to extract the most flavour from hops, and to minimise contact with oxygen, pressure fermenters are the recommended fermenters for any style. If you want to produce the best beer possible, please take a look at our Australian Made PET Fermenters.
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Fermenter Apollo Titan 30L Stainless Steel Pressure Rated Unitank FermenterSpecial Price $391.96 was $549.95
MICROBIOLOGICAL PROPERTIES
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Voss™ yeast:
- Percent solids 93% – 96%
- Viability ≥ 5 x 109 CFU per gram of dry yeast
- Wild Yeast < 1 per 106 yeast cells
- Diastaticus Negative
- Bacteria < 1 per 106 yeast cells
- Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
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.
| Ribbon | None |
|---|---|
| Discontinued | No |
| Order By Request | No |
| Sale | No |
| New | No |
-
Fermenter Apollo Titan 30L Stainless Steel Pressure Rated Unitank FermenterSpecial Price $391.96 was $549.95
