{"id":7199284199533,"title":"Voss Kviek Yeast (Lallemand) - 11 g","handle":"voss-kviek-yeast-lallemand-11-g","description":"\u003cp\u003eKveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!\u003c\/p\u003e\n\u003cp\u003eThe LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F).\u003c\/p\u003e\n\u003cp\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological Properties\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTypical Analysis of LalBrew Voss™ yeast:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003ePercent solids 93% – 96%\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eViability ≥ 5 x 10 CFU per gram of dry yeast\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eDiastaticus Undetectable\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Properties\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eFermentation that is completed in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 days at 40°C (104°F)\u003c\/li\u003e\n\u003cli\u003e3-4 days at 30°C (86°F)\u003c\/li\u003e\n\u003cli\u003e5-7 days at 25°C (77°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMedium to high attenuation and very high flocculation.\u003c\/p\u003e\n\u003cp\u003eNeutral flavor profile across the temperature range with notes of orange and citrus.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F)\u003c\/p\u003e\n\u003cp\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.lallemandbrewing.com\/wp-content\/uploads\/2019\/12\/TDS_LPS_BREWINGYEAST_VOSS_ENG_A4.pdf\" target=\"_blank\"\u003e→ Technical Data Sheet\u003c\/a\u003e\u003c\/p\u003e","published_at":"2024-02-20T19:10:29-07:00","created_at":"2024-02-20T19:10:29-07:00","vendor":"Fermentis","type":"Brewing Ingredients Yeast","tags":["Fermentis","Yeast"],"price":799,"price_min":799,"price_max":799,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":41062144016493,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Voss Kviek Yeast (Lallemand) - 11 g","public_title":null,"options":["Default Title"],"price":799,"weight":14,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/www.altitudebrew.com\/cdn\/shop\/files\/0004637_lallemand-lalbrew-voss-kveik-ale-yeast-11g.jpg?v=1708481714"],"featured_image":"\/\/www.altitudebrew.com\/cdn\/shop\/files\/0004637_lallemand-lalbrew-voss-kveik-ale-yeast-11g.jpg?v=1708481714","options":["Title"],"media":[{"alt":null,"id":23586835005549,"position":1,"preview_image":{"aspect_ratio":1.0,"height":600,"width":600,"src":"\/\/www.altitudebrew.com\/cdn\/shop\/files\/0004637_lallemand-lalbrew-voss-kveik-ale-yeast-11g.jpg?v=1708481714"},"aspect_ratio":1.0,"height":600,"media_type":"image","src":"\/\/www.altitudebrew.com\/cdn\/shop\/files\/0004637_lallemand-lalbrew-voss-kveik-ale-yeast-11g.jpg?v=1708481714","width":600}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eKveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast!\u003c\/p\u003e\n\u003cp\u003eThe LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F).\u003c\/p\u003e\n\u003cp\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological Properties\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTypical Analysis of LalBrew Voss™ yeast:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li1\"\u003ePercent solids 93% – 96%\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eViability ≥ 5 x 10 CFU per gram of dry yeast\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eDiastaticus Undetectable\u003c\/li\u003e\n\u003cli class=\"li1\"\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Properties\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eFermentation that is completed in:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 days at 40°C (104°F)\u003c\/li\u003e\n\u003cli\u003e3-4 days at 30°C (86°F)\u003c\/li\u003e\n\u003cli\u003e5-7 days at 25°C (77°F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMedium to high attenuation and very high flocculation.\u003c\/p\u003e\n\u003cp\u003eNeutral flavor profile across the temperature range with notes of orange and citrus.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F)\u003c\/p\u003e\n\u003cp\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.lallemandbrewing.com\/wp-content\/uploads\/2019\/12\/TDS_LPS_BREWINGYEAST_VOSS_ENG_A4.pdf\" target=\"_blank\"\u003e→ Technical Data Sheet\u003c\/a\u003e\u003c\/p\u003e"}