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.
- Beer Styles: Norwegian Farmhouse Ales, Fast fermented neutral ales
- Aroma: Relatively neutral at high temperatures, slight orange and citrus notes
Optimum Temp: 95-104° F
- Attenuation: Medium - High
- Flocculation: Very High
- Alcohol Tolerance: 12% ABV
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|Yeast Style||Kveik,Norwegian Farmhouse Ales|
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I've used this particular strain a few times now for big beers, and it's done a bang up job. High attenuation, clean flavor, even fermenting at high temps. Warning, it's a bit murky, which I don't mind.
This yeast worked great!
I love this yeast, I could brew, ferment, and do all needed right in the garage and not carry 5-6 gallons to the house & then down the basement steps. And the beer was yummy.