Description
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.
- Flocculation: Very High
- Attenuation: 76-82%
- Temperature Range: 25 – 40°C (77 – 104°F) Optimal: 35 – 40°C (95 – 104°F)
- Alcohol Tolerance: 12%
- Phenolic: No
- Diastatic: No
- Aroma: Relatively neutral at high temperatures, slight orange and citrus notes
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