LALBREW® VOSS KVEIK ALE YEAST

[2BedroomBrewing]

Adding my experience to this thread. Brewed a batch of Centennial Blonde on Monday afternoon (4/19) with hopes of it being ready by Friday evening. Pitched a full packet of yeast into 4 gallons of 1.048 wort at 85 F at 6 PM. Didn't have any nutrient to add. First noticed blowoff activity at 8:30 PM. A heating pad kept fermentation between 82 and 92 F the entire time.

Fermentation Schedule:
4/19 06:00 PM - SG: 1.048
4/20 03:00 PM - SG: 1.014
4/21 11:00 AM - SG: 1.012
4/21 09:00 PM - SG: 1.010
4/22 08:00 AM - SG: 1.010

Cold crashing as we speak then will add gelatin when the temperature comes down and force carb it overnight.

The last sample has a nice citrus aroma and flavor and a light body which should play well with the anticipated audience. Still can't believe how quickly this yeast was able to finish up and I'm excited to see how it tastes carbed up! I'll follow up soon.

UPDATE: 6 days later and this beer is very drinkable! Smooth and light with just enough bitterness and a lovely citrus note.

On days 4 and 5 there was still too much yeast in suspension which gave it an unwanted tart yeast flavor although even then it was still pretty drinkable. Excited to see how this beer further develops by next weekend!

 

[rhys333]

UPDATE: 6 days later and this beer is very drinkable! Smooth and light with just enough bitterness and a lovely citrus note.

On days 4 and 5 there was still too much yeast in suspension which gave it an unwanted tart yeast flavor although even then it was still pretty drinkable. Excited to see how this beer further develops by next weekend!

I have yet to draw out that orange citrus flavor in my Voss kveiks. Maybe this summer I can get a batch up past 90F.

 

[DuncB]

@rhys333
Try popping a sleeping bag over the fermenter and some bottles filled with hot water which you change when they cool. I've managed to hit those higher temps with that method.

 

[2BedroomBrewing]

I have yet to draw out that orange citrus flavor in my Voss kveiks. Maybe this summer I can get a batch up past 90F.

For what it's worth I also had cascade hops late in the boil. A cheap seedling mat was all i used to hit 90+.

 

[Gusso]

I pitched a pack yesterday (5/1) at 4:30 pm. I checked on it this morning at 5 am - gravity had dropped from 1.060 to 1.025. I then went to work for 6 hours and checked again. It's now at 1.013. Wow! My fermenter is in a warmish (mid to upper 70's) garage and I put the brew belt on under a sweat shirt. Temp has been 94-97 so far.

 

[balrog]

Voss Kveik El Dorado Jarrylo Azacca Calista no boil 20m whirlpool hop only, 95f ferment

 

[rhys333]

I brewed a cream ale yesterday using the Voss strain. 2-Row/6-Row blend plus corn and a little C15. Brew day went really well and I'm looking forward to sampling it next week.

 

[rhys333]

I brewed a cream ale yesterday using the Voss strain. 2-Row/6-Row blend plus corn and a little C15. Brew day went really well and I'm looking forward to sampling it next week.

Well, it went well except for one small hiccup. I smashed my BRAND NEW pH meter probe.

 

[rtstrider]

@rhys333 It looks like you may be onto something with that Voss kolsch

https://rivalrybrews.com/products/voss-kolsch
I have a smack pack of 2565 waiting to be used since I've never tried it. Brewing the Centennial blonde next weekend for something that's a really quick turn around. Around what temp did you ferment your Voss kolsch?

 

[rhys333]

@rhys333 It looks like you may be onto something with that Voss kolsch

https://rivalrybrews.com/products/voss-kolsch
I have a smack pack of 2565 waiting to be used since I've never tried it. Brewing the Centennial blonde next weekend for something that's a really quick turn around. Around what temp did you ferment your Voss kolsch?

I fermented the Voss kolsch at around 80F, and it took under a week. Last time I used 2565 it tasted great, but took 5 to 6 weeks to ferment out. That stuff is crazy slow.

 

[treacheroustexan]

Hey guys, I used this yeast for the first time on Friday. I brewed an IPA and cooled my wort down to 114ish , pitched and then let ride and cool down naturally and it's sitting at about 80 F right now with a heating belt to maintain it there.

What should I expect from this yeast pitching that hot?

 

[CascadesBrewer]

I just kegged a Citrus-heavy Voss Pale Ale today. The initial taste seems to be right on target. Lots of citrus flavor, with a touch of grain character. Grain bill was 80% Pale, 10% Flaked Oats, 10% Munich 15L (well ran out of 15L so there is a few oz of Munich 6L in there).

Hops are mostly Citra and Cascade. This was my first batch trying out a "no oxygen" dry hopping approach using magnets to hold the bag in place. I fermented at 85F to 90F for 3 days (it was pretty much done at 1.5 days), cooled to room temp and lowered in the dry hops for then 2 days, cold crashed for 2 days. The hope is to have this on on tap on Thursday for a campout. I have used Omega Voss a few times, so this was my first time with the Lalbrew version.

 

[Spundit]

I brewed an IPA and cooled my wort down to 114ish , pitched and then let ride

114 is out of the recommended range (77-104). I am not sure what that will do. it might cause more of the orange flavored Ester production.

I have pitched at 95 in the past and let it ride. I did not notice any orange flavor. However I was using cascade and centenial so perhaps that masked the yeasts contribution to the flavor. I was very happy with how it came out.

Every time I have used voss I have gotten a very active fermentation. I start seeing activity in the airlock with a few hours.

 

[DuncB]

Hey guys, I used this yeast for the first time on Friday. I brewed an IPA and cooled my wort down to 114ish , pitched and then let ride and cool down naturally and it's sitting at about 80 F right now with a heating belt to maintain it there.

What should I expect from this yeast pitching that hot?

Was it 114 coming out of the boiler / chiller or that was the temp in the fermenter?
I expect you won't have harmed it too much, might be more estery but tricky to say. Will be fine if under pressure from an expression point of view.
Keep us posted.

 

[balrog]

I have done traditional 3:2:1 Citra:Mosaic:Galaxy hoppy pale with WY1318 and with Lallemand Voss, half rec pitch rate, 95F ferment. The orange addition from the Voss is outstanding.

 

[Immocles]

Well, I finally got around to using the other half of my voss packet today. I pitched half of a packet into a pale ale last August and stored the remainder in the fridge until today. Fermenting a bit lower than I did last time (85 vs 95) in hopes of it being slightly cleaner this time around. Pitched at about 6pm tonight, was showing fermentation clues by 8 and starting to really take off at about 9pm tonight. So the time in the fridge opened didnt seem to hurt any type of sluggishness. I generally try to use up an open packet within a month, but I guess time gets away sometimes.
My first brew was waaaaay too orangey, but I also used hops that might have amplified that. I tried to steer clear of those this time around and just hoping for a nice, clean blonde ale.

 

[Falstaff]

Well, I finally got around to using the other half of my voss packet today. I pitched half of a packet into a pale ale last August and stored the remainder in the fridge until today. Fermenting a bit lower than I did last time (85 vs 95) in hopes of it being slightly cleaner this time around. Pitched at about 6pm tonight, was showing fermentation clues by 8 and starting to really take off at about 9pm tonight. So the time in the fridge opened didnt seem to hurt any type of sluggishness. I generally try to use up an open packet within a month, but I guess time gets away sometimes.
My first brew was waaaaay too orangey, but I also used hops that might have amplified that. I tried to steer clear of those this time around and just hoping for a nice, clean blonde ale.

I add a whole packet of Voss or M12 to 4-5ga and have minimal orange. It is still there, but I mostly brew stouts and the orange works well in them.

Also, I pitch at 104 and hold at 90.

 

[Immocles]

I add a whole packet of Voss or M12 to 4-5ga and have minimal orange. It is still there, but I mostly brew stouts and the orange works well in them.

Also, I pitch at 104 and hold at 90.

Good to know. I use about half a packet in each batch (4g ~1.048). First one was overwhelming, but I’m fermenting this ten degrees cooler and pitched quite a bit cooler as well. This one seems to be clearing much better than last years batch as well, so here’s to hoping .

 

[Falstaff]

Good to know. I use about half a packet in each batch (4g ~1.048). First one was overwhelming, but I’m fermenting this ten degrees cooler and pitched quite a bit cooler as well. This one seems to be clearing much better than last years batch as well, so here’s to hoping .

Lmk how it turns out. Interested in a half packet at lower temps for a pale. The closest thing I've done to a pale was HEAVILY smoked so it might have hid some flaws. Gonna make a pale soon so I'd like to know how you make out.

 

[JoeSpartaNJ]

Tried this yeast for the first time on Sunday. Pitched full packet at 100 degrees at 11:30AM. 1.070 OG. I had bubbling in the airlock by 2PM and krausen by 6PM. Crazy to actually witness. I'm not going to check gravity again until Friday.

 

[kartracer2]

@JoeSpartaNJ it will be done by then. I have made several batches @1.080, 90*F and only 5.5g of this yeast and they have been done in 4 days. I then turn off the heat and let it slowly cool to room temp for a couple of days. YMMV.
Cheers,
Joel B.

 

[JoeSpartaNJ]

@JoeSpartaNJ it will be done by then. I have made several batches @1.080, 90*F and only 5.5g of this yeast and they have been done in 4 days. I then turn off the heat and let it slowly cool to room temp for a couple of days. YMMV.
Cheers,
Joel B.

I'm not in a rush. Just wanted to try the yeast as it is fermenting in a warm area. I still need to dry hop. Just pitched and was letting it ride. Currently at 80 degrees.

 

[GrowleyMonster]

This is becoming a favorite of mine. I make fairly heavy kegged ales, around 1.070, room temp fermenting, in New Orleans. Very active yeast, almost scary. Yesterday I rehydrated instead of dry pitching, set the lid and stopper and airlock, and I turned away for a minute to start getting some stuff ready for sanitizing. Then I heard the first bloop and I swear it wasn't 5 minutes after pitching. This was late last night, at the new house. I left a half hour later and it was blooping slowly but regular. As soon as I finish my cappuccino and shower, I am going over to check on it. Room temp is 74, fermenter is probably a couple degrees higher. The pitch was at around 95 or 100f, my thermometer not reliable but it was a bit cooler than coffee drinking temp and warmer than baby bottle warm.

The only thing I have used that was more vigorous than this was HotHead, but it doesn't come as dry yeast.

 

[shoreman]

Has anyone noticed that the citrus aroma this yeast kicks out fades over time? It was super strong during fermentation but subtle in the finished beer. Hops were all cascades homegrown too, so that might play into it.

 

[Protos]

Yes, I noticed that. Just recently tasted my Voss Kveik Hardangerøl clone brewed last summer, so aged for a year. No citrusy esters left at all. Instead, the beer developed very nice aged notes reminding of a vintage Porto.

 

[Miraculix]

To me quite the opposite. 6 months old IPA, bittering additions only, same yeast derived flavour as on day one. My guess is, what's actually fading in your case might be the hops.

 

[JoeSpartaNJ]

I'm going to be brewing a Hazy Pale, 1.047 roughly. Should I underpitch with half a pack or just use the whole yeast pack? I thought I may have read somewhere about this?

 

[balrog]

I pitch 1/2 to encourage the orange. Since pkg recommends 11gm/5gal or about 2gm/gal, I pitch just under 1gm/gal (I do this beer ferment in keg, only 4g volume, and that way I can simply split an 11gm pkg into 3 pitches of about 3.6gm)

 

[Immocles]

Lmk how it turns out. Interested in a half packet at lower temps for a pale. The closest thing I've done to a pale was HEAVILY smoked so it might have hid some flaws. Gonna make a pale soon so I'd like to know how you make out.

Well, I cracked my first one after only a week of bottle conditioning. Needs some time to carb up, but it’s well enough to drink. The orange was much more restrained and stayed a bit more out of the way. It’s there, but subtle. It should clear up beautifully after a week or two in the fridge, as well.

 

[Ninoid]

Last year I brew a few batch with Lallemand Voss Kveik yeast, and these days two batch with Mangrove Jack M12 (Voss Kveik). I read somewhere that M12 is a pure copy of Lallemand’s yeast, but I claim it is not. With M12 I got less citrus and a much clearer and tastier beer than with Lallemand’s Voss Quaik yeast. APA according to the same recipe (only bittering and flavor hops) is much more aromatic with M12 than with US-05 which I used this winter. I think in general that beers with Voss Kveik yeast only need a stronger dose of bittering hops to make a good APA, and for IPA add a dryhop.