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).

 

[Gusso]

Agreed, doubtful you'd need a starter with kveik involved. Just ordered a pack, going to use It with phantasm.

 

[t^3]

@ghettoworm What style/recipe did you use? How did it turn out? Not much out there on this yeast.

 

[ghettoworm]

@ghettoworm What style/recipe did you use? How did it turn out? Not much out there on this yeast.

I did an all grain recipe kit from MoreBeer called MoreHaze Juicy New England Style Double IPA. DEFENITELY did not need a starter. I pitched the yeast from the packet directly into the fermenter in the lower 90's*F. It started krausen in under 1 hour and then blew out the air lock for a few hours. I ended up bringing the fermenter inside (mid 70's) and let it do its thing for three days and kegged it on the fourth day. I turned out great! I couldn't perceive any off flavors. This is my new favorite yeast strain. I highly encourage you to give it a try if interested.

 

[t^3]

I did an all grain recipe kit from MoreBeer called MoreHaze Juicy New England Style Double IPA. DEFENITELY did not need a starter. I pitched the yeast from the packet directly into the fermenter in the lower 90's*F. It started krausen in under 1 hour and then blew out the air lock for a few hours. I ended up bringing the fermenter inside (mid 70's) and let it do its thing for three days and kegged it on the fourth day. I turned out great! I couldn't perceive any off flavors. This is my new favorite yeast strain. I highly encourage you to give it a try if interested.

Awesome, EXACTLY what I wanted to hear!