Voss Kveik Fermentation Profile?

[lumbergh]

Every summer I make a voss wheat ale. 64% 2 row, 36% wheat and whatever hops I want to throw at it. Even with the wheat malt it still finishes fairly dry and will drop clear by the time I finish the keg. Really tasty every time. After few weeks in the keg it really shines.

I pitch at 90-95F and stick the fermenter in a mini fridge (no temp control) or in the closet next to the water heater (always warmer than the rest of the house). It does have a strong orange aroma when I transfer to keg, but that fades in a few weeks.

 

[BongoYodeler]

Every summer I make a voss wheat ale. 64% 2 row, 36% wheat and whatever hops I want to throw at it. Even with the wheat malt it still finishes fairly dry and will drop clear by the time I finish the keg. Really tasty every time. After few weeks in the keg it really shines.

I pitch at 90-95F and stick the fermenter in a mini fridge (no temp control) or in the closet next to the water heater (always warmer than the rest of the house). It does have a strong orange aroma when I transfer to keg, but that fades in a few weeks.

I've brewed an American Wheat the past couple summers, and have added apricot extract, and fermented with dry Luta Kveik. Ferments quite clean and never noticed any orange, just apricot.

59% Wheat
38% 2-Row
3% Carapils

I plan on brewing it again this summer But this time I'm going to use apricot puree, and ferment with WY1056.

 

[lumbergh]

I keg after 5 or 6 days.
Version 1 had crystal hops (and a touch of green bullet for bittering)

Version 2 had Amarillo and cashmere

I did a starter a few hours before pitching as the yeast slurry was a year old. I've also just pitched some slurry without a starter and it took off quickly. Both times I had airlock movement in about an hour

 

[Ninoid]

I've brewed an American Wheat the past couple summers, and have added apricot extract, and fermented with dry Luta Kveik. Ferments quite clean and never noticed any orange, just apricot.

59% Wheat
38% 2-Row
3% Carapils

I plan on brewing it again this summer But this time I'm going to use apricot puree, and ferment with WY1056.

Lutra not have orange profile, but Voss have.

 

[superiorsat]

Just my 2 cents since I've had good luck with Voss. I've used Voss on almost every beer I make just to see how it could work in a pinch if you had to crank out a beer quick. I use a lot of yeast nutrient with it and use pure O2 if using liquid but not if using dry. Like a heaping teaspoon of nutrient per gallon of wort. I've only had a few beers where I noticed a little orange but not in an unpleasant way and usually those where beers that had nothing to mask the orange. I have never picked up on any astringency either. I usually set the ambient temp at 85 and just let it go to town and if I want to get it done even faster I'll make sure to hold the wort at 95 F. Not sure if going heavy on the yeast nutrient and not severely under pitching keeps it in check more or what. Lutra on the other hand always ends up with a touch of faint barn house funk to me which is hard to explain.

 

[Ninoid]

Just my 2 cents since I've had good luck with Voss. I've used Voss on almost every beer I make just to see how it could work in a pinch if you had to crank out a beer quick. I use a lot of yeast nutrient with it and use pure O2 if using liquid but not if using dry. Like a heaping teaspoon of nutrient per gallon of wort. I've only had a few beers where I noticed a little orange but not in an unpleasant way and usually those where beers that had nothing to mask the orange. I have never picked up on any astringency either. I usually set the ambient temp at 85 and just let it go to town and if I want to get it done even faster I'll make sure to hold the wort at 95 F. Not sure if going heavy on the yeast nutrient and not severely under pitching keeps it in check more or what. Lutra on the other hand always ends up with a touch of faint barn house funk to me which is hard to explain.

Rather, I think it's a matter of what liquid yeast you use. It probably doesn't have the same profile as Voss Kveik dry yeasts? Dry yeasts usually come with all the nutrients in the same bag with the yeast. At least that's what I read.

 

[DuncB]

Not sure that dry yeast comes with nutrients?
I would use extra nutrients in any kveik ferment and oxygen if liquid or from storage. I tend to use a very neutral kveik opshaug.

 

[superiorsat]

Rather, I think it's a matter of what liquid yeast you use. It probably doesn't have the same profile as Voss Kveik dry yeasts? Dry yeasts usually come with all the nutrients in the same bag with the yeast. At least that's what I read.

Omega Kveik for Voss or Lutra is all I've used for liquid. I still use nutrient but no oxygen for LalBrew dry yeast.

 

[OssianOtt]

I really like the taste profile of voss. In a simple pale ale for example it rocks IMO. I don't use it that much because last time the beer tasted excellent but I got very hungover from it. I pitch per recommendation from the Norwegians (severely underpitched) and maybe it throws a lot of bad stuff (but which taste good to me). Should probably try it again soon.

 

[minmaxx77]

For me the kveik voss gave pleasant result. It is clear and beautiful. Crisp and has refreshing orange flavour with moderate bitterness. (WP and DH both with mandarina/ amarillo) I also used peels from 3 oranges. It had strong orange peel flavour at first but has mellowed out for now wich made it better

Golden promise 82%
Vienna 11%
Dextrin 7%
Pitch @30C>let it freerise 34C. After 3 day move it to room temp. DH when room temp and lowered to 18C for 3d. Then bottled.

I will definetly use this yeast again this summer. But in a different recepie without orange flavour adjuncts and see if this yeast goes with other beers aswell.

 

[Ninoid]

From everything mentioned here and my personal experience with this yeast, I concluded that the only way to avoid that pronounced lemon acidity is to use plenty of dry hops.

 

[BandonBrewingCo]

Don't worry about the expiration date on this. It'll likely be just fine 5 + years from now.

Here's my expired lallemand Voss in action