Description
LalBrew Voss Kveik 11 g – fast and clean dry kveik
LalBrew Voss is Norwegian kveik in dry form from Lallemand, an isolated strain from Sigmund Gjernes in Voss. The yeast tolerates high temperatures and ferments very fast: in the optimal range of 35–40 °C, fermentation is complete in 2–3 days.
The flavour profile is consistent across the whole temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high, and the yeast produces clear beers without filtration.
Suited to
- Norwegian farmhouse ales
- fast-fermented ales with a neutral profile
Technical data
- Species: Saccharomyces cerevisiae (top-fermenting), POF negative
- Temperature: 25–40 °C, optimal 35–40 °C
- Fermentation time: 2 days at 40 °C, 3–4 days at 30 °C, 5–7 days at 25 °C
- Attenuation: 76–82%
- Flocculation: very high
- Alcohol tolerance: 12%
- Pitching rate: 50–100 g/hl
- Pack size: 11 g
Frequently asked questions about LalBrew Voss Kveik
What temperature should Voss Kveik ferment at?
The yeast can be used from 25 to 40 °C, and the optimal range is 35–40 °C. The flavour stays neutral with a little orange and citrus across the whole range.
How fast does it ferment?
In Lallemand’s standard wort, fermentation is complete in 2 days at 40 °C, 3–4 days at 30 °C and 5–7 days at 25 °C. Always check attenuation with a hydrometer before packaging.
How many packs do I need?
Lallemand recommends 50–100 g per hectolitre. For 20–25 litres that is 10–25 g, or one to two 11 g packs.
Does the yeast need to be rehydrated?
No. Lallemand recommends pitching the yeast directly onto the wort. For Voss there is no significant difference between direct pitching and rehydration.
Related
Betaling
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