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.
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Voss yeast:
Percent solids 93% - 96% Viability e 1 x 109 CFU per gram of dry yeast Wild Yeast < < 1 per 106 yeast cells Bacteria < < 1 per 106 yeast cells 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
The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew® Voss yeast, a pitch rate of 50-100g per hL of wort is sufficient to acheve a minimum of 2.5-5 million viable cells/mL. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.
LalBrew® Voss may be re-pitched just as you would any other type of yeast according to your brewerys SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.