LALBREW® VOSS KVEIK ALE YEAST

[burntgraphite]

Ever so slightly late to the party - TX Brewing in Fort Worth is carrying it. Also, Morebeer is, but I tend to go with the LHBS when I can. Yeah, someone already said that.

 

[Joshua Hughes]

Ordered some last night. I plan to get a small batch going next weekend when I comes in. 2 Row, 60L and Cascade most likely

 

[jim_CdY]

I'm anxious to hear how some of the brews have come out, especially some of the more hoppy ales. As a new brewer it is so cool to read about this.

 

[Brettomomyces]

Or the AHA hasn’t thought that far ahead. Hopefully they have.

They didn't...we found out the same day everyone else did. Got on the phone to lallemand and they drop shipped us 8 11g packs a week before big brew.

We're also the reason there's a second recipe this year

 

[Brettomomyces]

I'm surprised that some enterprising American LHBS hasn't bought a few Kilos and repackaged them in 11 gram packs.

Not worth the time or effort to be honest

 

[Atomic_Zymurgy]

ordered a few packs of brewhardware. Interested to see if I can prop this yeast and what its consistency is.

 

[burntgraphite]

Got mine today. I'm drinking my hothead IPA right now, and hoping the dried yeast turns out just as well. Will brew this weekend, I'll post updates afters.

On the hothead note, my beer was fermented out in about 3 days, but if you have the time and patience, giving it a full two weeks will yield a great product. Kveik strains seem to age to perfection pretty durn quick.

 

[diegom07]

I just Brewed a Juicy IPA with Voss Kveik from Lallemand, I pitched it around 3:30 PM by 4:15 fermentation was active and showed vigorous activity. I pitched at 37 celsius

 

[NJGeorge]

I just Brewed a Juicy IPA with Voss Kveik from Lallemand, I pitched it around 3:30 PM by 4:15 fermentation was active and showed vigorous activity. I pitched at 37 celsius

How much of the dry yeast did you pitch? Ive been doing a teaspoon to a tablespoon of slurry with great results. I wonder if pitching a teaspoon of the dry yeast would have similar results.

 

[diegom07]

How much of the dry yeast did you pitch? Ive been doing a teaspoon to a tablespoon of slurry with great results. I wonder if pitching a teaspoon of the dry yeast would have similar results.

I pitched the Whole 11 gram sachet. No prior rehydration

 

[burntgraphite]

I pitched the Whole 11 gram sachet. No prior rehydration

I'm brewing mine on Saturday, but I'd love to know how that batch turns out. My last brew used a water profile halfway between Vista, CA and Bru'n Water's pale ale profile. Think I'll emphasize the hops a touch more this time.

 

[diegom07]

I'm brewing mine on Saturday, but I'd love to know how that batch turns out. My last brew used a water profile halfway between Vista, CA and Bru'n Water's pale ale profile. Think I'll emphasize the hops a touch more this time.

I did not adjust water for mine and dry hopped today, this yeast is super fast

 

[SteveH aka shetc]

Waiting for a Morebeer delivery of the dried Voss. Going to make an American blonde ale wort, throw in a gallon of chardonnay grape juice and then pitch some of the Voss.

 

[diegom07]

Waiting for a Morebeer delivery of the dried Voss. Going to make an American blonde ale wort, throw in a gallon of chardonnay grape juice and then pitch some of the Voss.

nice, it looks like you will be making a Grape Ale; please keep us updated

 

[Immocles]

What kinda pitch rate are folks using for this dry yeast? I've read/listened to different folks over the last year gush about the liquid stuff and they make it sound like they're using a bit of an under pitch and was curious if that carries over to the dry. I'm a smaller volume brewer and generally get 2 pitches per fresh packet, would I be able to stretch that to 3 or 4 with a single voss packet? Or is it generally the slurry that gets under pitched?

 

[Joshua Hughes]

I did a 1/4-1/3 of a pack for 1 gallon like i usually Do for other yeasts. I wasn’t looking for the yeast flavor just speed though

 

[burntgraphite]

So, standard pitch rate is about 5-10M/ml for ales, based on strength, etc, right? I read Lars Garshol's book and blog, as well as Milk the Funk, so they have suggestions, but just eyeballing it - my first Kveik was underpitched, about half to a quarter of the normal. About 1/2 a pouch of hothead for a 1.065 OG 5.5 gal brew, no starter, which is something like 3M/ml. Great esters, but took about a week to stop tasting green.

My latest was 1 sachet of Lalbrew Voss for a 1.056OG brew, 5.5 gallons, which is... Uh, I guess about 2.6M/ml, if my math isn't way off. I think It's tasting pretty mature already. No green flavors in the gravity sample. Not quite done yet.

When my wife and I interviewed Gigantic for our blog last year, we tasted a Voss Kveik beer they made. I recall that they underpitched, but not the specific rates because I was super drunk at that point. She might have it in her notes. I feel like it was under 5M/ml, tho.

*Edit* - I also pitched at about 99f/37C with around 10ppm oxygen. Saw airlock activity within 120 minutes, did not rehydrate yeast.

 

[SteveH aka shetc]

What kinda pitch rate are folks using for this dry yeast? I've read/listened to different folks over the last year gush about the liquid stuff and they make it sound like they're using a bit of an under pitch and was curious if that carries over to the dry. I'm a smaller volume brewer and generally get 2 pitches per fresh packet, would I be able to stretch that to 3 or 4 with a single voss packet? Or is it generally the slurry that gets under pitched?

I did 5.5 gallons of an American Brown ale with a 1/2 teaspoon of Hothead, as recommended at Lars' website, at 90F. That yeast blew through the wort in 3 days. (Also took a silver medal on the Florida homebrew circuit.) About to do a beer with dry Voss - haven't figured out how much to use yet.

 

[Immocles]

Hmmm.

I generally brew 3G batches in 1.050-1.055 gravity range for pale ales/ipa. Most of the time I pitch half a pack of dry yeast if I'm pitching fresh. It kind of sounds like I could get away with using a little less with voss, but maybe starting out I'll use my same pitch rate and tinker with the slurry pitches.

 

[duncan_disorderly]

I think maybe the Lalbrew Voss needs some testing for pitch rates? It's been industrially dried, and it's a single strain. So it isn't quite the usual raw kveik animal, and may behave differently?

 

[SteveH aka shetc]

I think maybe the Lalbrew Voss needs some testing for pitch rates? It's been industrially dried, and it's a single strain. So it isn't quite the usual raw kveik animal, and may behave differently?

Most of the commercial liquid kveiks are single strain. And the Norwegians brewers dry their kveik.

 

[SteveH aka shetc]

https://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale/
"Standard practice is to pitch 4-6 teaspoons (e.g. 2.5 g – 3.75 g) of dried kveik into 5 gallons (19 L) of average gravity wort."

 

[duncan_disorderly]

Most of the commercial liquid kveiks are single strain. And the Norwegians brewers dry their kveik.

Yeah but the commercial ones are liquid and the Norwegians use multi strains. And they don't dry it in a huge machine.

The Lalbrew could behave differently I think. Maybe. Do we know, is all I'm asking. Anyone checked out different pitching rates?

 

[burntgraphite]

Eh, not to start an argument, just as a point of thought - there is probably less difference between a dried single strain kveik and a liquid single strain kveik than there is between a dried "regular" brewing yeast and a liquid "regular" brewing yeast. Laboratory drying process or no, Kveik is well adapted to drying, whereas other brewing yeasts are less so, in theory.

I have no way of testing this. It's purely conjecture. But the Lalbrew result is quite good so far. I'd love to try a mixed culture to compare, but I don't have an avenue to procure any.

 

[burntgraphite]

@duncan_disorderly

Anyone checked out different pitching rates?

...no. I guess I haven't. Joy! Something new to try.

 

[Hoppy2bmerry]

Voss can be dried for storage, simply spread the slurry out thinly on parchment that has been sprayed with starsan, in a cookie sheet then cover with a loose fitting sanitized parchment or foil let it dry out. Fold up the parchment ann slip it into a bag or container. It’s a little more meticulous than the yeast rings they used on the farm but its all good.

 

[ebbelwoi]

I've been using mystery Voss out of a ziploc bag for about a year now, and it's one of my favorite yeasts, especially in the summer. I wasn't initially that excited about Lallemand's version of it, but I took another look at the product info today, and noticed this:

Flocculation is very high producing clear beers without filtration or use of process aids.

My Voss brews (beer and cider) have been anything but clear, so suddenly I'm interested in Lallemand's Voss. Does anyone have any experiences (or photos?) to share regarding flocculation?

 

[Joshua Hughes]

I bottled one yesterday and forgot to take a pic of the sample I drank
I was shocked at how clear in 4 days.

 

[Julian Høstan Urrea]

I think it's supposed to be available in homebrew packs as well.

Also, I wouldn't even worry about pitch rate for esters. Escarpment Labs did a study where they found negligible correlation between pitch rate and ester synthesis in a set of kveiks. Though generalizing this to all kveik may be the wrong thing to do, Voss was one of the kveiks studied.

Link: The impact of pitch rate on kveik ferments

Really? I've found that pitch rates greatly differentiate the taste of the finished product. When I've used a lot I get clean beer and when I've just used a tspoon I've gotten that citrus marmelade. Of course fermentation temps also have a great say in the matter but I've exclusively used Kveik yeast for the last two years. I'm starting to know it.[/QUOTE]

 

[burntgraphite]

Lallemand Voss Kveik, 1 packet, end of fermentation. Not yet chilled. 5oz of late hops, and 2 in the hopback, so I'm sure that has an impact on clarity. I did nothing to aid in clarifying, because I don't really care that much unless it's needed for the style?