• July 15, 2020 USA date. 1am EST to approx 3am EST Server will be off line for maintenance.

Dry Voss Kveik from Lallemand

Help Support The HomeBrew Forum:

David Heath

Regular.
Joined
Mar 14, 2019
Messages
304
Reaction score
212
I have found this works very well at 35C and when used under 12 PSI worth of pressure ferments out in 24 hours.
 

DavidHatton

Junior Member
Joined
May 14, 2017
Messages
546
Reaction score
262
Location
East London
Brewed a pale ale, with 5g of lallemand voss, fermented at 35c, pitched the yeast at 8pm monday, by lunch time today (wednesday) it was at 1.014 started at 1.055. So around 40 hours after pitching I removed it from the heated water bath and let it return to room temp in preparation for dry hopping. Top cropped also, tomorrow will brew an ipa and use the same method as monday. Will give the other 48 hrs at 35c.
 

BarleyLegal

New Member
Joined
Jul 4, 2016
Messages
8
Reaction score
8
Location
Bristol, UK
What was your volume in the fermenter for the 5g of yeast? I've heard with the real Kveik yeast it's best to under-pitch as compared to typical strains.

My brew was at 1.014 when I took a reading at day 3. I was expecting it to be done but there was still a bit of airlock activity, so I just left it going until it stopped at 1.012.

Here's my fermenter staying at a cosy 37°C inside my down jacket!

IMG-20200524-WA0006.jpeg
 

DavidHatton

Junior Member
Joined
May 14, 2017
Messages
546
Reaction score
262
Location
East London
What was your volume in the fermenter for the 5g of yeast? I've heard with the real Kveik yeast it's best to under-pitch as compared to typical strains.

My brew was at 1.014 when I took a reading at day 3. I was expecting it to be done but there was still a bit of airlock activity, so I just left it going until it stopped at 1.012.

Here's my fermenter staying at a cosy 37°C inside my down jacket!

View attachment 26978
I have 22 litres, had a sample taste and it was great, last time I brewed this way it was in the bottle and ready to drink in 7/8 days including 3 day dry hop.
 

DCBC

Active Member
Joined
Feb 20, 2017
Messages
55
Reaction score
16
Location
NULL
I've brewed a few batches with this recently. It's a great, fast, pretty clean no nonsense yeast and really does the job at 35°C. I detect a small amount of orange peel but nothing overwhelming; it might pair well with an orangey hop like amarillo so that's one for me to try in the future.

The batches I have made (20L of two APAs and one cream ale) have turned out pretty well. There is to me a hint of acetic acidity to it though. Not the sharp, Flanders Red style malt or balsamic vinegar, more the softer, slightly rounder mouthfeel of distilled malt vinegar. It is incredibly subtle but what it does do is enhance hop bittering to verging on unpalatable levels if you stick with traditional hopping rates. I made another 40L of APA at the weekend and toned down the bittering hops - halving the 60 minute addition and taking 1/3 off later boil additions, leaving whirlpool additions alone.

Since I was brewing a big batch and I only have 20L of fermentation chamber space I decided to do an experiment with this and ferment one at a constant 35°C and one "loose" in my brewery, a converted garden office which gets very hot in the warm weather we've been having, up to 35°C, but gets down to around 20°C by the morning. So within range so to speak but it's a little bit of mistreatment of yeast, at least by any normal measure! I pitched one pack across both batches so just 5.5g each. I will report back on any differences but I do know that the constant batch finished out after 2 days (the other one is harder to sample because it's on the floor). Hoping to bottle this weekend so I will report back.

Cheers!
 
Top