Lallemand Voss Kveik Ale Yeast (11g) - waterintobeer

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(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.

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew® Voss yeast:

Percent solids 93% – 96%

Viability ≥ 5 x 10 CFU per gram of dry yeast

Wild Yeast < 1 per 106 yeast cells

Diastaticus Undetectable

Bacteria < 1 per 106 yeast cells

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

*See specifications sheet for details

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. Our 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. Less