Should I do a yeast starter or can I direct pitch Omega Yeast Vossa Nova?

[ghettoworm]

Planning on brewing with this new yeast. Ferm temp tolerance up to 95F.

Back of package says to open and pour into aerated wort.

Would making a starter yield better results?

Thanks.

https://omegayeast.com/yeast/kveiks/vossa-nova

 

[Bobby_M]

It depends on the volume and gravity of the wort you're pitching in and I'd also usually say the age of the pack, but knowing how new that yeast is the answer is going to be 1-2 weeks old.

The temp tolerance is 95F but not if you want any of those thiols to survive the fermentation.

 

[ghettoworm]

Thanks for the response. I think I will make the starter regardless and will be fermenting at room temp.

 

[CascadesBrewer]

My experience brewing with Voss is that even a very small pitch will work fine. I tend to think "under-pitch to increase esters" is a bit overhyped advice, but I have brewed batches pitching a very small amount of Voss. I maybe had a 12 hour lag time, but then the beers rocked to FG in another 24 hours.

My vote is that pitching that one pack (or just half the pack) would produce excellent results, and making a starter is a bit overkill (but is a good way to verify the yeast is active).