LALBREW® VOSS KVEIK ALE YEAST

[Ninoid]

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.

Can you post a recipe for that IPA with Voss Kveik yeast?

 

[Carolina_Matt]

I made my first batches with Voss this weekend. I brewed a Blonde Ale yesterday, and I was surprised to hear bubbles within 4 hours. It's usually at least 24 hours and sometimes 2 days before I get it with Safale US05. I pitched 1/2 pack.

I pitched at about 104-105 degrees, wrapped my fermenter (keg) in a towel, and put it in the chest freezer in my garage. When I woke up this morning and opened the freezer, I could feel the heat radiating from the keg. My garage was 80 degrees and the chest freezer was over 90. Wort was over 100.

I brewed an IPA this morning and the same thing is happening - I heard bubbles from the blowoff at around 4 hours after pitching.

Maybe the most surprising part is that I filled my keg pretty high to the top, but didn't get any blowoff. With such a fast and vigorous fermentation I would have expected a lot of blowoff, my there wasn't any. I did use 10 drops of fermcap.

I'll cold crash on Friday (5-6 days after pitching) and drink it on Saturday.

 

[Northern_Brewer]

I pitched at about 104-105 degrees

Be careful with that, it's at the limits of viability even for kveik - and is enough to kill some kveiks, although at least one member of the Voss multistrain happens to be one of the tougher ones. See this chart of viability vs temp (42°C=107.6°F,40°C=104°F,37°C=98.6°F,35°C=95°F) from the recent paper on kveik "toughness", which Lars explains in layman's terms here :

 

[Carolina_Matt]

Be careful with that, it's at the limits of viability even for kveik - and is enough to kill some kveiks, although at least one member of the Voss multistrain happens to be one of the tougher ones. See this chart of viability vs temp (42°C=107.6°F,40°C=104°F,37°C=98.6°F,35°C=95°F) from the recent paper on kveik "toughness", which Lars explains in layman's terms here :
View attachment 741526

If I'm reading it correctly, Voss is almost perfectly viable at 104 degrees?

 

[Northern_Brewer]

If I'm reading it correctly, Voss is almost perfectly viable at 104 degrees?

The chart refers to one isolate from the original Voss multistrain, not necessarily the commercial strain. I was just trying to make the point that you need to be careful, whilst kveiks like fermenting at much higher temperatures than regular yeast, you can't assume that their lethal temperature is likewise increased (and to make the point that fermentation temperatures do not correlate with lethal temperatures, you have their Ebbegarden isolate if anything less tolerant than a kolsch yeast)

Also "about 104-105" measured at one point in an imperfectly-mixed wort that has recently been boiling is not the same as 104±0.1 in a lab incubator. In this context, tenths of a degree can make a big difference - look at their saison-family yeast St Lucifer (StL), which has almost 100% viability at 40°C but just going to 42°C kills two-thirds of the cells.

 

[shoreman]

Brewed a wet hop beer recently with my backyard cascades and Voss that came out nice - 4% pale ale. Fermented at 95 degrees in my garage. Added yeast nutrients and fermented down to1.008

Brewed my Citra pale ale today and fermented with Voss, will update soon.

I’m digging the ease of Voss in the dried form, get a couple of batches out one packet and not chilling fully to 68 is nice.

 

[DuncB]

Brewed a wet hop beer recently

I’m digging the ease of Voss in the dried form, get a couple of batches out one packet and not chilling fully to 68 is nice.

Beer looks good.

You should be able to get a lifetimes brewing out of one packet if you dry the yeast from the bottom of a brew. Really easy to do and works great. I followed the David Heath homebrew drying kveik instructions.

 

[shoreman]

Thanks- Yeah I’m going to get into drying at some point, I have some other strains of kveik too that I want to dry out. Just strapped for time at the moment - barely able to get some brew sessions in, so the packs are pretty easy.

 

[DuncB]

Well you'll save brew time with the kveik that's for sure, less cooling and quicker fermenting. The drying wasn't a time expensive thing and has saved a fair bit.

 

[CascadesBrewer]

I’m digging the ease of Voss in the dried form, get a couple of batches out one packet and not chilling fully to 68 is nice.

This is a benefit that does not get as much attention as it should. This time of year I will struggle to get an ale down below 85F with my immersion chiller.

 

[DuncB]

The air never gets that hot down here let alone the groundwater. Always thought though in my dream brewery to have a pit in the garden with a coiled pipe in it and all covered up again, using it as a heat exchanger with a pump for the cooling water. Seemed the eco choice but that's a long way down the list of wants.

 

[seatazzz]

I've used the Lallemand dry kveik three times now, and although it's a good hard-working yeast that does great at high temperatures, I'm just not liking it as much as the Imperial Loki. I made some damn fine IPA's with the one pack of Loki I've used, and still kicking myself that I trashed it with an overly-hopped IPA. The Lallemand just doesn't seem to throw the fruity esters at high temperatures as the Loki does. I do like using dry yeast over liquid just because of the longer shelf life, but if I'm going to re-use slurry like I do it doesn't really make that much of a difference. The Lallemand just ferments too clean, if there is such a thing. I will say that it's perfect for blondes or light ales that I don't want a lot of esters in, without temperature control.

 

[WhoDatDad78]

This yeast is easy to get hold of in sweden.I pitched this earlier today in an IPA OG 1.070.I pitched at 36 Celsius and wrapped a winterjacket around the fermenter.Had to head to work after that and just got back some 9h later.It must have taken off like a rocket.Under the jacket the fermenter was hot 35-36 celsius and very active.I expect this to be fully fermented in another 24-36h.

Yeah, I made a starter of this back last summer, not knowing how active a yeast it was. The next morning g my kitchen floor and countertop was covered in hornindal.

 

[DuncB]

The next morning g my kitchen floor and countertop was covered in hornindal.

Kveiky what a mess!

 

[kartracer2]

This is a benefit that does not get as much attention as it should. This time of year I will struggle to get an ale down below 85F with my immersion chiller.

This and I'm a bit of a flippit brewer, extract brewing, brew not so much to style but to taste, and if it's beer it's probably drinkable. Dry Voss Keivk fills that bill well as I don't need a ferm chamber or an IC, just an ice bath. A basic heating pad, blanket and a temp controller and I'm good. I've made several batches @ 1.070+ with just 1/2 a pack so that's just $2.50-$3.00 a batch. That's a pretty small part of an extract beer cost. I have used a slurry of it once, it was a bit slower starting but still chewed it up.
Not sure my lazy ass will ever try drying it, then again, maybe once, just to say I did. Just my $0.02 worth.
Oh and another thing, I am also a spontaneous brewer. If the day is right I can can have bubbles in the fermenter in just a few hours as I always have at least one kit in the cupboard,,waiting.
Cheers,
Joel B.

 

[WhoDatDad78]

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.

Wait, whaaaaat? Did you say orange in a stout?

 

[Falstaff]

Wait, whaaaaat? Did you say orange in a stout?

It's minimal. Very light hint. But yes, I did. I've thought about brewing an actual orange stout with peel and/or juice. The kveik already tastes like those chocolate oranges you can get at Christmas Tree Shops (my Massachusetts is probably showing).

 

[WhoDatDad78]

It's minimal. Very light hint. But yes, I did. I've thought about brewing an actual orange stout with peel and/or juice. The kveik already tastes like those chocolate oranges you can get at Christmas Tree Shops (my Massachusetts is probably showing).

That is interesting. I don't know if I want to brew one right this instant, or cringe. It's in that area though.

 

[DBhomebrew]

That is interesting. I don't know if I want to brew one right this instant, or cringe. It's in that area though.

Tootsie Roll. Chocolate, caramel, orange.

 

[Gusso]

Brewed a Big Kveik Pale Ale yesterday with dry Voss. OG was 1.078, down to 1.032 24 hours later. Btw, using the SPUNDit at 30. This was a last minute brew, just winged it.

 

[Falstaff]

Tootsie Roll. Chocolate, caramel, orange.

The flavor combination has precedent. There are a few examples

 

[balrog]

Fermenting a spiced wheat w Lallemand Voss at 95F (think azure luna). The yeast's citrus *should* fit in.

 

[Gusso]

Brewed a Big Kveik Pale Ale yesterday with dry Voss. OG was 1.078, down to 1.032 24 hours later. Btw, using the SPUNDit at 30. This was a last minute brew, just winged it.

Less than 3 days since pitching, gravity is 1.007 with just a bit of bubbling now. I'll probably cold crash tomorrow.

 

[Tyler B]

I'm planning a Russian imperial stout brew, still a few weeks out, but hoping to get some advice here.

Is this a good yeast choice for the style?

What temperature should I ferment at?

How about mash Temps?

I'd like to get around 10% ABV but want it finish around 1.025 so it's not too sweet and not too dry. Thanks!

 

[balrog]

I've used it 8 times, avg attenuation 82%, ranging 81-85%, ABV avg 5.1% ranging 4.5-5.7%, typically mash 154, always ferment at 95F, always get orange. In order to finish at 1.025, with 10%ABV, you'd start at 1.095, but that would be about 74% attenuation. Now at that higher OG, higher ABV, Voss wouldn't attenuation as much, but I think this would be drier than you want. And while others cannot seem to get the orange, I seem to always get orange, and I don't know whether that's ok for you in a RIS.

 

[Tyler B]

I'm OK with or without the orange. Just curious though, how did you come up with the 74% attenuation number? I understand that a high OG beer won't attenuate as much. Have you ever brewed any high OG beers with this yeast to base that attenuation number on?

My recipe, which is very similar to other RIS recipes I've fermented with other yeasts (US-05, S-04), has a starting gravity at about 1.100. I just don't want the kveik to absolutely rip through the wort and make a hot, dry RIS. A sweet, chewy, orange RIS would be fine with me.

Wondering if I should ferment a little cooler (70ish) or at room temp (80ish). Or if I should mash high or low...

 

[rhys333]

Wait, whaaaaat? Did you say orange in a stout?

I bet orange could work in a stout. I used Voss in my house porter and it made a nice beer.

 

[Tyler B]

Yeah, I'm not trying for orange, but I certainly wouldn't dump the batch if Kveik gave off some orange flavors.

I tried a full on orange chocolate RIS from Southern Tier that was decent. A quick Google search reveals several more from Bourbon County, Breckenridge Brewery, and others.

Of course I might feel different if I had a keg full of it...

 

[ebbelwoi]

The last two holiday seasons I've done gingerbread porters with Voss. The hint of orange works well.




And yes, that's Kvack in my avatar.

 

[Tyler B]

The last two holiday seasons I've done gingerbread porters with Voss. The hint of orange works well.




And yes, that's Kvack in my avatar.

Care to share any details on OG, FG, and temps?