{"product_id":"lallemand-lalbrew-voss-kveik","title":"Lallemand LalBrew Voss™ · Dry Kveik Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003ePitch it warm, drink it sooner. Voss is a Norwegian kveik that's happiest at 35–40 °C, where it typically reaches full attenuation in 2–3 days.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e25–40 °C (best 35–40 °C) · Attenuation 76–82 % · Very high flocculation · POF negative · 12 % ABV · 50–100 g\/hL · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eVoss stays relatively neutral even when it's fermenting hot, with subtle orange and citrus notes, and Lallemand says the profile holds steady across its whole 25–40 °C range. Attenuation is 76–82 % and flocculation very high, so it settles out well once it's finished.\u003c\/p\u003e\u003cp\u003eLallemand obtained the culture from Sigmund Gjernes in Voss, Norway, who has kept it with traditional methods since the 1980s. Use it for Norwegian-style farmhouse ales and for quick, neutral pale ales, IPAs, ambers and stouts.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eKveik ale yeast, top-fermenting (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCulture origin\u003c\/td\u003e\n\u003ctd\u003eSigmund Gjernes, Voss, Norway\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e76–82 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eVery high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e25–40 °C, optimal 35–40 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation time\u003c\/td\u003e\n\u003ctd\u003eAbout 2 days at 40 °C · 3–4 days at 30 °C · 5–7 days at 25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e12 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhenolic character (POF)\u003c\/td\u003e\n\u003ctd\u003eNegative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eNeutral, subtle orange and citrus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eLallemand's 50–100 g\/hL gives 10–20 g for 20 L, i.e. 1–2 sachets of 11 g (approx.).\u003c\/p\u003e\u003cp\u003eOne sachet covers a standard-strength ale at the low end of that rate. Heading towards the 12 % ABV ceiling? Lallemand says high-gravity worts may need a higher pitch and additional nutrients.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChill only to 25–40 °C — ideally 35–40 °C — and sprinkle the yeast across the wort surface as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eKeep it warm all the way through. Let it drift down to 25 °C and it still works, just slower: 5–7 days instead of about 2.\u003c\/li\u003e\n\u003cli\u003eDry pitching is Lallemand's preferred method for Voss: simpler than rehydration, more consistent, and less risk of contamination.\u003c\/li\u003e\n\u003cli\u003eGo by the hydrometer, not the calendar: at 35–40 °C it can be finished in about 2 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a quick pale ale? Try it with BESTMALZ BEST Pale Ale and Citra.\u003c\/p\u003e\u003cp\u003eFancy a Norwegian-style farmhouse ale? Go with our floor-malted Czech Pilsner malt and a few juniper berries.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eUnopened: dry and below 4 °C in its vacuum pack (Lallemand), which in practice means the fridge.\u003c\/li\u003e\n\u003cli\u003eOnce opened, reseal, keep below 4 °C and use it up within 3 days.\u003c\/li\u003e\n\u003cli\u003eCheck the expiry date on the sachet before brew day.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Voss™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA kveik that doesn't need a cool fermenter: a warm spot or a heat belt matters more than a chiller.\u003c\/li\u003e\n\u003cli\u003e11 g of active dry yeast in each sachet.\u003c\/li\u003e\n\u003cli\u003eBrewing ingredients leave from a partner warehouse in the Czech Republic; equipment ships separately, so two parcels are normal.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature does Voss like?\u003c\/strong\u003e\u003cbr\u003e25–40 °C, with the optimum at 35–40 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWon't a 35 °C fermentation taste hot and fruity?\u003c\/strong\u003e\u003cbr\u003eLallemand describes Voss as relatively neutral at high temperatures, with slight orange and citrus notes, and says the profile is consistent across the whole range.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow fast is it?\u003c\/strong\u003e\u003cbr\u003eAbout 2 days at 40 °C, 3–4 days at 30 °C and 5–7 days at 25 °C (Lallemand).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of Voss for a 20 L batch?\u003c\/strong\u003e\u003cbr\u003eOne to two. 50–100 g\/hL comes to 10–20 g for 20 L.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610438990,"sku":"BOP-271312","price":5.01,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/172_441-1-kvasnice-lallemand-voss-pro-kveik.jpg?v=1790201897","url":"https:\/\/brewtaurus.com\/en-cz\/products\/lallemand-lalbrew-voss-kveik","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}