LALBREW® VOSS KVEIK ALE YEAST

[BolgBeorach]

Definitely! Tastes like orange juice

Nice one. I definitely still get orange in my own IPA, but I found that it kind of fell into background a bit as it conditioned in the bottle. Think I'll make up another batch next weekend

 

[nickbarley]

It's in German, but this guy did it and says it tasted fine: MaischeMalzundMehr

Nice! I translated the recipe and sounds like the esters were minimal when fermenting at slightly lower temps. Perhaps pitch a half or even full packet to ensure the yeast don't stress.

 

[nickbarley]

I've seen articles on it, using Kveik and pressure to get lagers without lager temps..

I actually just started fermenting in corny kegs and made a spunding valve to try out pressure fermentation. Maybe I'll give it a go next brew.

 

[Miraculix]

Nice! I translated the recipe and sounds like the esters were minimal when fermenting at slightly lower temps. Perhaps pitch a half or even full packet to ensure the yeast don't stress.

Yes, he says that the result tastes like a northern pils, which is dry and hoppy. He says they he gave it to his friends without letting them know what it is and then asked them to say which type of beer it is and they all said hop forward pilsener. So it seems to work quite well.

 

[Syke]

Noice! Did you cold crash later? I've never used it. It might make me rethink the whole fermentation chamber setup...

I've stopped cold-crashing. My 3rd-gen Voss flocs so well it carbonates quite slowly. On the other hand, I can gently empty the entire bottle and the microscopic layer of yeast at the bottom stays put. If you force-carb, then yeah, cold crash and it'll really clear up.

 

[OldDogBrewing]

I've stopped cold-crashing. My 3rd-gen Voss flocs so well it carbonates quite slowly. On the other hand, I can gently empty the entire bottle and the microscopic layer of yeast at the bottom stays put. If you force-carb, then yeah, cold crash and it'll really clear up.

My first Kveik beer turned clear in a week without cold crash, it flocked pretty fast, but next time I made an IS and it's still hazy in the bottle after a couple month, fresh pitch from a packet both times and a similar recipe, the first one a stout and the second an imperial, crazy how this yeast behaves

 

[Sipina]

A question for all the brewers on the forum that have used this yeast:

How do you like the aroma and the flavor of this yeast compared to other yeasts ? - may they produce more or less esters.

I am fairly new to brewing and thus don't have a lot of experience with different yeasts. So far I've tried fermenting with US-05, Lallbrew Voss Kveik and S-04.

 

[LuukGx]

I've only fermented this at ambient temp (which here in the Caribbean is 29C) and I'm getting a very pleasant candied orange peel aroma, for the rest not a lot of esters.

 

[OldDogBrewing]

A question for all the brewers on the forum that have used this yeast:

How do you like the aroma and the flavor of this yeast compared to other yeasts ? - may they produce more or less esters.

I am fairly new to brewing and thus don't have a lot of experience with different yeasts. So far I've tried fermenting with US-05, Lallbrew Voss Kveik and S-04.

Fermented at 36°C in a IS, no esters at all, to be fair it was really malty and hoppy so there wasn't much space for it to play

 

[rhys333]

This strain seems to be quite versatile. I'm using it in an American wheat beer tomorrow.

I'm also finding that it floccs reasonably well, on par with something like US-05. It also doesn't matter if I chill to 60 or just 90. Still clears up in about 10 days (kegged).

 

[BolgBeorach]

Brewed up another Voss IPA yesterday. Pitched at 35C and the airlock started bubbling less than an hour later. Fermented so hard overnight that it blew the sanitiser clear out of the airlock. It was still going strong this morning but had slowed drastically in the last few hours. I'll wait another 2 days before taking a hydro sample, but it may well be done already, which would be insane.

 

[stealthfixr]

First time Kveik user here, just brewed a Christmas Ale loosely based on a British Brown Ale, about 1.070 OG. Krausen showing 2 hours after 2 Voss packet pitch @ 93F! About 14 hours later the gravity was down to 1.024. Wow this stuff is fast.

 

[kartracer2]

@stealthfixr In my experience, you used plenty of yeast. I made two 1.080 batches with only 5.5g each. Worked like a champ. Just a thought.
Cheers,
Joel B.

 

[rhys333]

I kegged my American wheat last night. It was an eight day turnaround, fermented at 78F, and that thing is as clean as a whistle. I was aiming for 78 to 80% attenuation, but I undershot my 154F target mash temp by 5 degrees. I applied heat to get it up to 154F, but the first few minutes decided the outcome and I ended up with 84% attenuation.

 

[shoreman]

Has anyone been brewing West Coast IPAs with Voss? What did you go for on temperature? I have Lutra as well and may go that route, but I was t to give Voss a crack.

 

[LuukGx]

My main brew here in the restaurant is a dry hopped Pale a la Sierra Nevada, but using Voss instead of Chico. It ferments at room temp (here in the Caribbean, that's easily 90F) and is usually done within 3 days.

Brings a nice candied orange note that plays well with C hops in my experience!

 

[hottpeper13]

I'm drinking a Galaxy, Ella, cascade IPA at 7.5% and used 15 oz of hops. The keg has been on tap for ~4 weeks and is very tasty but cloudy. I'm currently running Lutra , and both have ended clear in the fermenter. Not on tap yet,so no taste comparison. To me West Coast means crystal clear,and I'm hoping Lutra does the trick,but will be a while before I brew it.

 

[shoreman]

When did you dry hop?

 

[hottpeper13]

I ferment in a Big Mouth bubbler and use the Depth charge for hopping. I wish they made the screen tube longer ,it only can hold 2 oz in the beer in the 6.5 size. So I just put them in on day 3 when there is still some activity , leave in for 5 days then keg.

 

[rhys333]

Well, my American Wheat is perhaps my fifth kveik batch and I'm noticing the same thing each time. It does continue to change (and improve) over time. It's decent right away, but there's a greenness there in the young beer even if it doesn't come across as such. It takes 2 to 3 weeks for the malt character to really shine through.

 

[ba-brewer]

What are the current thoughts on how much yeast to pitch in a 5gal batch of 5% beer?

 

[rhys333]

What are the current thoughts on how much yeast to pitch in a 5gal batch of 5% beer?

Half a packet works well.

 

[Miraculix]

Well, my American Wheat is perhaps my fifth kveik batch and I'm noticing the same thing each time. It does continue to change (and improve) over time. It's decent right away, but there's a greenness there in the young beer even if it doesn't come across as such. It takes 2 to 3 weeks for the malt character to really shine through.

So basically, it behaves like every other beer.

 

[rhys333]

So basically, it behaves like every other beer.

Yes, but the green kveik is entirely drinkable. It's just "rustic".

 

[rhys333]

I'm convinced now that there are no clarity issues with the voss strain. This is a kveik wheat beer that's been kegged about 3 weeks. It has just a hint of haze left at this point. Irish moss doesn't hurt though. A healthy dose of that stuff will clear up just about any beer.

 

[nickbarley]

After only 1.5/2 hours from pitching, this Voss dry yeast is already bubbling and fermenting like crazy. I have never had a batch kick off so fast. I sprinkled directly onto the wort at about 100 F. I could get used to this!

 

[El Duderino]

this stuff ferments angrily. 8 hours after pitching @90 degrees in 1.053 wort it blew all the starsan out of my airlock

 

[nickbarley]

Update: The Voss also blew through my airlock and some of the yeast dried on top of my fermenter. It's interesting how it dries into perfect flakes for you to preserve for later. Anyways - started at 1.055 and finished at 1.010 in 48 hours. Already cold crashed it and racked to my keg for carbonating. The sample had a subtle orange/citrusy note, which may dissipate as the yeast settles out, but no off flavors, super clean profile.

 

[nickbarley]

Still hazy, but surprisingly drinkable for going grain to glass in 5 days. The flavor is remarkably clean for a young beer, and the citrusy notes are not overwhelming at all, it's very subtle and works well for a blonde ale. Those esters surely will fade with lagering.

 

[Miraculix]

Still hazy, but surprisingly drinkable for going grain to glass in 5 days. The flavor is remarkably clean for a young beer, and the citrusy notes are not overwhelming at all, it's very subtle and works well for a blonde ale. Those esters surely will fade with lagering.
View attachment 711539

In my experience, even after multiple months in the bottle, everything faded, except the flavour that came from the yeast, this stays. Which is actually great.