Voss Kveik Yeast x 11g (Norwegian High Temperature Ale) Lallemand
  • Voss Kveik Yeast x 11g (Norwegian High Temperature Ale) Lallemand

    SKU: KL16537

    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 10^9 CFU per gram of dry yeast
    Wild Yeast < 1 per 106
    yeast cells
    Diastaticus Undetectable
    Bacteria < 1 per 10^6
    yeast cells


    The finished product is released to the market only after passing a rigorous series of tests

     

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

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