Lallemand Voss Yeast - 11g
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 1980s 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. Flocculation is very high producing clear beers without filtration or use of process aids.
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
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.
