LALBREW® VOSS KVEIK ALE YEAST

[Julian Høstan Urrea]

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?

That's the thing. My farmhouse Voss yeast drops like a bomb scared of air. You can almost see it dropping in the bottle. I had the same murky beer with my lallemand yeast, though my stout I made with the lallemand yeast did clear more. Hard to see i guess being a stout and all.

 

[burntgraphite]

Eh, typically I make very clear stouts so I get that. Also, this is 1 week total fermentation, so I can't say that it won't clear. I'll try giving the next one longer, see how it goes.

 

[SteveH aka shetc]

Ok, brewed 3 gallons of the BCS American blonde ale, threw in 1 gallon of chardonnay grape juice and pitched the entire packet of rehydrated Lallemand Voss. Pitch temperature was 95F, and the carboy is sitting in my garage (88F with the door open). The Voss had quite a fruity aroma.

 

[SteveH aka shetc]

Voss Art

 

[maoru]

I pitched about half the 11g packet dry onto 1.068 OG oxygenated wort at about 90°F. 3 hours later it was bubbling away. 24 hours later, the airlock was slowing down, so I took a gravity reading: ~1.016, and SUPER hazy, totally opaque and pale. I transferred to a keg to finish up under pressure, and at about 40 hours it looks to be totally done.

Next time I'll probably try pitching less, maybe 2.5 grams. I won't know how it's settled out for a couple days as it chills and finishes carbonating. If it tastes great, I won't even bother harvesting yeast - at $1 or $2 per pitch I would just keep a few packets of this on hand.

 

[Joshua Hughes]

Pitched yesterday around 4 pm. Was going nuts about 75 minutes later. Air lock has now stopped. Still a little action with the Krausen. Should be a nice few days to clean up. Pitched at 88 and kept it between 82-92.

 

[burntgraphite]

Waiting on mine to carbonate. The lallemand voss didn't really seem to clear much at all with cold crashing. Super hazy still, but man that aroma and flavor is great.

 

[nathanscrivener]

I made a simple ale with 100g of Mosaic and Lalbrew Voss. Pitched at 38c and most of the ferment was around 32c.

It was quite hazy afterwards so I used bio fine clear and it is now crystal clear.

And it is a very tasty beer. Very strong orange peel and grapefruit aroma and flavour. Maybe my best yet.

 

[nathanscrivener]

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?

I think the pitch temperature would suggest much less is needed than with other yeasts. Hence lager pitch rates being much higher, unless you warm ferment and then you only need a normal 11g packet of dry yeast at close to ale temps. I can see why even a quarter of the normal pitch rate might be applicable at the much higher temperatures for kveik.

 

[duncan_disorderly]

Lallemand says 5-10g per hectolitre. David Heath has done a video for Lallemand in which he says that the way the Lalbrew dried version is 'formulated' requires that kind of pitching rate and one pack is enough for up to 22 litres. This may, of course, prove to be not true.

 

[ebbelwoi]

Lallemand says 5-10g per hectolitre. David Heath has done a video for Lallemand in which he says that the way the Lalbrew dried version is 'formulated' requires that kind of pitching rate and one pack is enough for up to 22 litres. This may, of course, prove to be not true.

Looks like
PITCHING R ATE
50-100g/hL to achieve a minimum
of 2.5-5 million viable cells/mL
According to https://www.lallemandbrewing.com/wp-content/uploads/2019/12/TDS_LPS_BREWINGYEAST_VOSS_ENG_8.5x11.pdf

 

[duncan_disorderly]

Looks like
PITCHING R ATE
50-100g/hL to achieve a minimum
of 2.5-5 million viable cells/mL
According to https://www.lallemandbrewing.com/wp-content/uploads/2019/12/TDS_LPS_BREWINGYEAST_VOSS_ENG_8.5x11.pdf

Yeah 50-100g per hectolitre sorry!

 

[maoru]

Yeah 50-100g per hectolitre sorry!

50g/hL equates to 1.9g/gal, or 9.5g for a normal 5 gal/19L batch. I pitched about 5 grams which is half that rate, and it finished completely in less than 2 days, no off flavor. I think we can get away with pitch rates far less than recommended with this yeast, at least if pitched warm. For regular dried Kveik, Lars is recommending 1 tsp per 25L, which would be about 3 grams. This yeast is dried in a way that maximizes viability, I actually wonder if we could go as low as 1 gram per 20L. My next batch I'll try 2.5 grams, and if that works, I'll try another batch with 1 gram.

My beer is delicious, but even after a week in the kegerator and several pints it's not too clear. I didn't use any irish moss or gelatin, and I don't really need a crystal clear beer, but this strain doesn't seem as flocculant as WLP 518 Opshaug Kveik, which dropped like a bomb.

 

[OldDogBrewing]

I'vemade 3 beers with it already

A session IS ( a stout basically) wich got clear pretty fast

Then the IS version of that same recipe, for some reason this one remains cloudy to the day, the only difference between those two is the hopping rate as they have the same % of flakes

And as I don't brew full batches, i had some spare yeast from those two that I stored in an empty liquid yeast vial in the freezer, it stayed there for a couple weaks until last friday when i made a single hop Loral Milkshake Double NEIPA, due to that and the OG, I went for a pitching rate of 1'5 gr per litre instead of the 0.5 gr I used for the dark ones, got a really nice cloudy (not murky) aspect on this one, due to the DH I guess

All of them fermented at 30 degrees and all of them where drinkable after 2-3 days, great yeast for the summer

 

[Joshua Hughes]

So 1 tsp of slurry for 1 gallon? I was going to go 2 tablespoons

 

[maoru]

So 1 tsp of slurry for 1 gallon? I was going to go 2 tablespoons

From the reference I linked above:

A good rule of thumb is a teaspoon of slurry for 25 liters of wort. If you do this take care to ensure there is some oxygen in the wort. Old-style splashing by pouring the (cooled) wort from waist height is enough.

1 tsp for 1 gallon would be more than enough.

 

[Julian Høstan Urrea]

So 1 tsp of slurry for 1 gallon? I was going to go 2 tablespoons

In my case I use two if the yeast slurry is old, one if its fresh. Old being more than 4 months.

 

[Joshua Hughes]

It’s about a week old. Just got it brewed and pitched at 90.

 

[ebbelwoi]

Doing my first batch with the Lallemand Voss. Just took a reading 48 hours into a blonde/PA. OG was 1.052, it's now at 1.008. Grain bill is Vienna, MO and Carahell, mashed at 63C/145F, fermented at about 35-36C/95-97F. That's 84% attenuation. The same recipe ended up at 1.012 with my good old predictable got-it-from-a-guy-on-the-internet Voss.

Maybe it's just an anomalous reading. I'll check again in the morning, but has anyone had that kind of attenuation with Lallemand Voss?

 

[Julian Høstan Urrea]

Doing my first batch with the Lallemand Voss. Just took a reading 48 hours into a blonde/PA. OG was 1.052, it's now at 1.008. Grain bill is Vienna, MO and Carahell, mashed at 63C/145F, fermented at about 35-36C/95-97F. That's 84% attenuation. The same recipe ended up at 1.012 with my good old predictable got-it-from-a-guy-on-the-internet Voss.

Maybe it's just an anomalous reading. I'll check again in the morning, but has anyone had that kind of attenuation with Lallemand Voss?

Yeah. You mashed pretty low so it's not unormal. How's the taste

 

[ebbelwoi]

Yeah. You mashed pretty low so it's not unormal. How's the taste

Tastes a bit dry.

The same mash temp gave me 1.012 two weeks ago.

 

[Joshua Hughes]

Need my next Voss Brew. I’ve brewed an IPA, “Pilsner” and a “MaiBock”. Kept slurry of each. Any suggestions? Would a stout or ESB work?

 

[ebbelwoi]

Need my next Voss Brew. I’ve brewed an IPA, “Pilsner” and a “MaiBock”. Kept slurry of each. Any suggestions? Would a stout or ESB work?

I've done quite a few porters with Voss, and I've been happy with every one of them, so I think it'd work well on a stout.

 

[burntgraphite]

Just finished fermenting a stout with Voss. Mostly a dry Irish stout, but with some wheat and all centennial for the hops (clearing out the scraps beer). It hasn't cleared yet, but my impression is that it leaves the bitterness from black patent alone, emphasizes the wheat slightly and doesn't hide the hops at all. It's not a bad mashup. I feel like it would go really well as a yeast for an export stout, maybe even a pseudo-tropical stout, so I guess I have to try those soon.

 

[Joshua Hughes]

I was thinking adjusting my dry stout (guiness clone) recipe to make an extra or foreign extra but use cascade hops. ?

 

[burntgraphite]

I was thinking adjusting my dry stout (guiness clone) recipe to make an extra or foreign extra but use cascade hops. ?

I feel like that would work well. Just tasted my gravity sample post cold-crash but before it's fully carbed. Slightly nutty from the wheat, just a hint of sweetness, you can really taste the entire grain profile in this one. It did not come out with honey, citrus or mango notes at all, and I detect fewer fruity esters than Wyeast 1084 in this particular brew. ymmv, but I think it's a solid choice for an american stout, and makes a nice clean dry irish as well.

 

[SteveH aka shetc]

Been meaning to report on my Voss experiment. This is what I am calling my Winey Norwegian Blonde. That is, an American Blonde ale base with an additional gallon of chardonnay grape must, fermented with Voss at around 90F. Firstly, the Voss seems to have fermented with a very clean profile. Not 100% sure as the chardonnay flavor is prominent. The drinking experience itself is unusual - each mouthful starts with very much a wine flavor and mouthfeel, but finishes like a beer. Kinda of a strange sensation. It does make for a very good hot weather beverage. Thinking about doing a merlot/porter combo next.

 

[kartracer2]

I have kind-of a noobe question.
I have yet to use any form of Kveik yeast I have no temp control other than the swamp cooler trick and I just went through that with a Dunkel-Heffe and not going to do that again until the temps drop back a bit. I got lucky on that because I wanted to get the banana esters any way. So rather than trying to keep things cool I thought I'd try this Kveik dry yeast
OK, planing a 1.074 ish "Cream Ale", (yeah I know). Will this yeast work OK @ 80*+/- ambient? I plan to pitch @ 80+ and wrap fermenter with a blanket. I don't want to trade one problem for another as really don't have a way get to 90*+ either. Speed is not so much an issue though a short ferment would be something new also. Will attenuation suffer at those temps?
Thoughts, ideas?
Thanks,
Joel B.

 

[jschein]

I have kind-of a noobe question.
I have yet to use any form of Kveik yeast I have no temp control other than the swamp cooler trick and I just went through that with a Dunkel-Heffe and not going to do that again until the temps drop back a bit. I got lucky on that because I wanted to get the banana esters any way. So rather than trying to keep things cool I thought I'd try this Kveik dry yeast
OK, planing a 1.074 ish "Cream Ale", (yeah I know). Will this yeast work OK @ 80*+/- ambient? I plan to pitch @ 80+ and wrap fermenter with a blanket. I don't want to trade one problem for another as really don't have a way get to 90*+ either. Speed is not so much an issue though a short ferment would be something new also. Will attenuation suffer at those temps?
Thoughts, ideas?
Thanks,
Joel B.

Pitch the yeast at 90 - 95 and let it ride

 

[SteveH aka shetc]

Pitch the yeast at 90 - 95 and let it ride

This