Props to Lallemand and Lars. Voss dry yeast is absolutely incredible. It has completely replaced all other yeasts for my brewing and distilling efforts. Fast and clean and delicious.
I don’t know others but Voss goes great with Amarillo also matches nicely with Cascade and Centennial. It is biotransformation and haze positive as well so you can easily brew a fascinaring citrus orangy juicy hazy IPA, it is tested.
It really is crazy to think that 1 guy, an amateur with no brewing training or academic degree, has become almost singularly responsible for a truly worldwide phenomenon.
I love your Voss, I love Omega's Lutra, I would love to see more from you guys. Now please take into account I do not brew beer of any kind. I brew Meads and am finding Kveiks to be amazing for them. the speeds are nuts. I hope Lallemand gets a few more of the fun Kveik yeasts out to us home brewers.
Hello, thank you for your interest and your kind feedback. On our youtube channel, you will find a lot of resources about our different products. You can also visit our website to learn more about us. Have a great day!
Curious about the kviek storage. I was gifted a bag of dried kviek flakes. I have not put it in the freezer. This was from a brewing friend when we first heard about kviek, I believe it is Voss. I took a fresh Voss kviek from Omega and i left it out for a couple days on some parchment paper and then ended up drying it in a food dehydrator on the lowest setting. I have not refrigerated or frozen that dried slurry either. Do you think either of these dried, but not frozen will be viable? I received a wet slurry from a local brewery and I put that in the refrigerator. That is still viable several month later in my estimation.
Hi, sorry for the late answer. Traditionally, many kveik yeasts would have been stored dried and preserved in between brews. In many ways kveik is the original dried yeast. It is hard to say with out analyzing these particular samples how viable they are. In theory, they dry and preserve very well. This is very different to how we dry yeasts at Lallemand though the kveik yeasts as I say are well suited to these conditions, they are very robust. Robert from Lallemand
This is... FASCINATING! So does kveik produce different flavors at different temperature ranges (like most do), and what's the flavor rainbow look like? ;) I can infer that at 39c it produces orange/tropical flavors. At the low range i'm assuming slower to ferment and cleaner? But from the sounds of it, kveik a real workhorse! I'm very exited to try this yeast, it's MUCH easier to raise ferment temps than control the chilling. Thank you guys!
Hello, sorry for the late answer. In theory yes fermenting across the temperature range will result in different flavor expressions. However, results and feedback demonstrate that Lalbrew Voss has a fairly stable flavor profile across the wide temperature range. The overall profile is very clean and as you indicate it does provide a subtle and very pleasant orange aroma but I would not say this is increased that much by selecting more extreme conditions. 37-39C is a great range for this yeast. Don't be afraid to go that high! Fermenting at c.30C will be slower yes and perhaps a bit more neutral. Robert from Lallemand.
I find the Voss gives a wonderful apricot aroma at higher temps. An easy method is to pitch at 40 degrees C. and double wrape in sleepingbags. There is so much energy during primary fermenting that even at room temp, it's core temperatur raised to 41 the next day. Finished down to 1.010 in 36 hours.
Hello, sorry for the late answer. Yes, in theory you can brew a larger style beer using a kveik strain. This has become more popular and there has been great results producing lager style beers with Lalbrew Voss around 25-30C for a neutral and clean flavor.
Hi I'm Mico from the Philippines and I'm a new brewer can I ask all the brewers if what's the flavor profile of kveik yeast and what temp will the flavor or aroma will come out :)
Hi, sorry for the late answer. Kveik is not one yeast strain, there are many different strains of kveik that produce very diverse flavor and aroma profiles. Our Lalbrew Voss strain is very clean ever at higher fermentation temperatures and also contributes a subtle orange fruity flavor and aroma that works very well on a wide range of modern beer styles. For further details on the diversity of Kveik and the different flavors they can contribute I would recommend visiting the farm house yeast register: www.garshol.priv.no/download/farmhouse/kveik.html Robert from Lallemand
Soooooo interesting, many thanks :) One question, the yeast that can make the fake NEIPA style with pineapple and mango flavours is called what please, I couldn't understand it's name, something like 'stoolvelt' ??? Also it that available commercially or will it be one day maybe ?? Thankyou............
Hello, sorry for the late answer. I think the strain Lars referred to here is from the region of Stordal. The FY#10 strain from this area is described as having tropical fruit flavors including pineapple and mango. Here is a link to the farmhouse yeast register where you can find out more. To my knowledge this is not produced commercial but yes I would hope so one day: www.garshol.priv.no/download/farmhouse/kveik.html Robert from Lallemand
I hope you guys come out with more kveik yeasts. Thanks for all your hard work
Thank you for your kind words.
So interesting. Thank you Lars!!
Thank you for your interest!
Props to Lallemand and Lars. Voss dry yeast is absolutely incredible. It has completely replaced all other yeasts for my brewing and distilling efforts. Fast and clean and delicious.
Great to hear!
Very interesting...Well done
Thank you! Cheers!
I don’t know others but Voss goes great with Amarillo also matches nicely with Cascade and Centennial. It is biotransformation and haze positive as well so you can easily brew a fascinaring citrus orangy juicy hazy IPA, it is tested.
It really is crazy to think that 1 guy, an amateur with no brewing training or academic degree, has become almost singularly responsible for a truly worldwide phenomenon.
I love your Voss, I love Omega's Lutra, I would love to see more from you guys. Now please take into account I do not brew beer of any kind. I brew Meads and am finding Kveiks to be amazing for them. the speeds are nuts. I hope Lallemand gets a few more of the fun Kveik yeasts out to us home brewers.
Hello, thank you for your interest and your kind feedback. On our youtube channel, you will find a lot of resources about our different products. You can also visit our website to learn more about us. Have a great day!
Very interesting. Just started brewing and I did not know a lot about yeast yet. Your talk opens up a whole new world ;-)
Glad you enjoyed it!
Thank you very much very interesting
This is the second time I used kveik Voss in the summer and I am in love with it. Is turbocharged yeast
Great interview!
Curious about the kviek storage. I was gifted a bag of dried kviek flakes. I have not put it in the freezer. This was from a brewing friend when we first heard about kviek, I believe it is Voss. I took a fresh Voss kviek from Omega and i left it out for a couple days on some parchment paper and then ended up drying it in a food dehydrator on the lowest setting. I have not refrigerated or frozen that dried slurry either. Do you think either of these dried, but not frozen will be viable?
I received a wet slurry from a local brewery and I put that in the refrigerator. That is still viable several month later in my estimation.
Hi, sorry for the late answer. Traditionally, many kveik yeasts would have been stored dried and preserved in between brews. In many ways kveik is the original dried yeast. It is hard to say with out analyzing these particular samples how viable they are. In theory, they dry and preserve very well. This is very different to how we dry yeasts at Lallemand though the kveik yeasts as I say are well suited to these conditions, they are very robust.
Robert from Lallemand
Thanks! :)
Hello from Canada
Hello there!
This is... FASCINATING! So does kveik produce different flavors at different temperature ranges (like most do), and what's the flavor rainbow look like? ;) I can infer that at 39c it produces orange/tropical flavors. At the low range i'm assuming slower to ferment and cleaner? But from the sounds of it, kveik a real workhorse! I'm very exited to try this yeast, it's MUCH easier to raise ferment temps than control the chilling. Thank you guys!
Hello, sorry for the late answer. In theory yes fermenting across the temperature range will result in different flavor expressions. However, results and feedback demonstrate that Lalbrew Voss has a fairly stable flavor profile across the wide temperature range. The overall profile is very clean and as you indicate it does provide a subtle and very pleasant orange aroma but I would not say this is increased that much by selecting more extreme conditions. 37-39C is a great range for this yeast. Don't be afraid to go that high! Fermenting at c.30C will be slower yes and perhaps a bit more neutral.
Robert from Lallemand.
I find the Voss gives a wonderful apricot aroma at higher temps. An easy method is to pitch at 40 degrees C. and double wrape in sleepingbags. There is so much energy during primary fermenting that even at room temp, it's core temperatur raised to 41 the next day. Finished down to 1.010 in 36 hours.
my first kveik yeast Mangrove Jack's M12 we`ll see summer is coming
Pls post the link of the blog
Do they use air lock ?
Is it possible to brew a lager like kveik? If so, which strain should I use?
skare
Oslo
Hello, sorry for the late answer. Yes, in theory you can brew a larger style beer using a kveik strain. This has become more popular and there has been great results producing lager style beers with Lalbrew Voss around 25-30C for a neutral and clean flavor.
I need dried hornindal. Not too crazy about your voss strain
Hi I'm Mico from the Philippines and I'm a new brewer can I ask all the brewers if what's the flavor profile of kveik yeast and what temp will the flavor or aroma will come out :)
I'm not so sure but I recommend to search David heat homebrew and see the video
Hi, sorry for the late answer. Kveik is not one yeast strain, there are many different strains of kveik that produce very diverse flavor and aroma profiles. Our Lalbrew Voss strain is very clean ever at higher fermentation temperatures and also contributes a subtle orange fruity flavor and aroma that works very well on a wide range of modern beer styles. For further details on the diversity of Kveik and the different flavors they can contribute I would recommend visiting the farm house yeast register: www.garshol.priv.no/download/farmhouse/kveik.html
Robert from Lallemand
Soooooo interesting, many thanks :)
One question, the yeast that can make the fake NEIPA style with pineapple and mango flavours is called what please, I couldn't understand it's name, something like 'stoolvelt' ??? Also it that available commercially or will it be one day maybe ??
Thankyou............
You might try the new kviek Lutra from Omega Yeast.
Hello, sorry for the late answer. I think the strain Lars referred to here is from the region of Stordal. The FY#10 strain from this area is described as having tropical fruit flavors including pineapple and mango. Here is a link to the farmhouse yeast register where you can find out more. To my knowledge this is not produced commercial but yes I would hope so one day: www.garshol.priv.no/download/farmhouse/kveik.html
Robert from Lallemand
This Lallemand Brewing guy's noises he is making drive me crazy!
He insults me by by keeping Lars waiting for over 6 minutes before he lets him speak.