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LalBrew VOSS – Kveik Ale Yeast (11g)
Model：y00080
NT$250
NT$200
LalBrew VOSS – Kveik Ale Yeast
Kveik is a Norwegian word meaning yeast. In the Norwegian CODE 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. Flocculation is very high producing clear beers without filtration or use of process aids.
BEER STYLES:
Norwegian farmhouse ales, Fast fermented neutral ales
PITCHING RATE:
0.5g/L
ATTENUATION:
medium to high
FLOCCULATION:
very high
FERMENTATION RANGE:
25 - 40°C (77 - 104°F)
Optimal: 35 - 40°C (95 - 104°F)
ALCOHOL TOLERANCE:
12% ABV
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)
Neutral flavor profile across the temperature range with notes of orange and citrus.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Many research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.
Kveik is a Norwegian word meaning yeast. In the Norwegian CODE 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. Flocculation is very high producing clear beers without filtration or use of process aids.
BEER STYLES:
Norwegian farmhouse ales, Fast fermented neutral ales
PITCHING RATE:
0.5g/L
ATTENUATION:
medium to high
FLOCCULATION:
very high
FERMENTATION RANGE:
25 - 40°C (77 - 104°F)
Optimal: 35 - 40°C (95 - 104°F)
ALCOHOL TOLERANCE:
12% ABV
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)
Neutral flavor profile across the temperature range with notes of orange and citrus.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Many research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.