LalBrew Voss Kveik yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry)The published Lallemand data for LalBrew Voss Kveik, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuation76 to 82 %
Alcohol tolerance12 % ABV
Fermentation temp25 to 40 C (77 to 104 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Lallemand (dry) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting kveik |
| Fermentation temperature | 25 to 40 C (77 to 104 F) |
| Apparent attenuation | 76 to 82 % |
| Alcohol tolerance | 12 % ABV |
| Flocculation | Very high |
Notes
Recommended for Fast ale, pseudo-lager, hoppy pale ale, farmhouse ale.
Character: Neutral with subtle orange and citrus notes across the whole range.
A Norwegian farmhouse kveik that ferments hot, up to 40 C, and finishes in two to three days without throwing fusel or off-flavour. That speed and heat tolerance is why brewers use it to turn a beer around in a week or as a clean warm-ferment pseudo-lager. It flocculates very hard and is easy to harvest and repitch.
Substitutes and styles
LalBrew Voss Kveik substituteclosest replacement to buyBest yeast for fast turnaround and pseudo-lagerLalBrew Voss Kveik is the pickMangrove Jack's M54 Californian Lagercompare (Mangrove Jack's)SafAle US-05compare (Fermentis)LalBrew Nottinghamcompare (Lallemand)LalBrew Voss Kveik vs Mangrove Jack's M54 Californian Lagerhead to head