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Libigage

Landlord.
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Hi, I was running low on stock so I mixed up 1kg of dme heated to 80° and chucked in 100g of citra for 30 minutes. I then added this to a can of coopers Canadian blonde. Put it in the fv and used lallemand kveik pale ale yeast Voss. Og was1040 after 2 days it was 1010. Day for its 1009. Temperature was 25°. It smells awful which I can't really describe but it tastes OK. Is the smell normal with this yeast and will it go?
 
My first brew with Voss smelled like orange peels/tangerine. It's something like that you're getting from yours?
 
Voss can give a sulphur (rotten eggs) smell when it’s stressed. It needs plenty of yeast nutrient in as it’s such a monster yeast.
Leave it another week to clean up and it will go away.
If that is the smell you have that is
 
Nowt wrong with cml voss, as above plenty of nutrient, i start mine at 35c and let it free fall i have never had the orange thing only great beer athumb..
I’ve had the musty orange thing in a pale I did a few years ago. Just light pale ale malt can’t mind the hops I used but it was a little off balance with the orange prominent in the aftertaste. Still use it in the summer brews and I love it. Just brew a bit lower 25c and let free fall
 
I've had musty old books/mushroom kind of flavour once which wasn't enjoyable.
I wouldn't worry about fermenting smells though they will likely fade as the yeast clean up.
 

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