LalBrew Voss Kveik Yeast

The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980‚ and generously shared it with the wider brewing community. LalBrew Voss supports a wide range of fermentation temperatures between 240C (7104F) with a very high optimal range of 340C (9104F). Very fast fermentations are achieved within the optimal temperature range with full attenuation, typically achieved within 3 days. The flavour 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. Brewing Characteristics In Lallemand‚ Standard Conditions Wort at 20C (68F) LalBrew Voss exhibits: Fast pH drop that can be completed within 2 days at 40C (104F) 4 days at 30C (86F) 7 days at 25C (77F) Medium to high attenuation and very high flocculation. The optimal temperature range for LalBrew Voss yeast when producing traditional styles is 340C (9104F).