Description

LalBrew Voss- Kveik Ale Yeast

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 flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

Quick facts

 

STORAGE

• Store LalBrew Verdant IPA™ yeast in a vacuum-sealed package in dry conditions below 4°C (39°F). LalBrew Verdant IPA™ will rapidly lose activity after exposure to air.
• Do not use packets that have lost vacuum. Re-seal opened packs, store them in dry conditions below 4°C (39°F), and use within 3 days. If the opened package isre-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
• Storing it correctly and using it before the expiry date guarantees performance. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.

DRY PITCHING

Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of
contamination. Sprinkle the yeast evenly on the surface of the wort in the fermenter while filling it. The motion of the wort filling the fermenter will aid in mixing the
yeast into the wort. Dry pitching LalBrew Verdant IPA™ shows no significant differences in fermentation performance compared to rehydration.

REHYDRATION

Only use rehydration of yeast prior to pitching when equipment does not easily allow for dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination.