LalBrew Voss Kveik yeast vs LalBrew Windsor yeast: specs compared
Updated 05 September 2026.
4
specs differ
LalBrew Voss Kveik yeast and LalBrew Windsor yeast differ on 4 specs: species, fermentation temperature, apparent attenuation, flocculation.
| Spec | LalBrew Voss Kveik yeast | LalBrew Windsor yeast |
|---|---|---|
| Manufacturer | Lallemand (dry) | Lallemand (dry) |
| Species | Saccharomyces cerevisiae, top-fermenting kveik | Saccharomyces cerevisiae, top-fermenting English ale |
| Fermentation temperature | 25 to 40 C (77 to 104 F) | 15 to 22 C (59 to 72 F) |
| Apparent attenuation | 76 to 82 % | 70 % (medium) |
| Alcohol tolerance | 12 % ABV | 12 % ABV |
| Flocculation | Very high | Low |
Questions and answers
How do LalBrew Voss Kveik yeast and LalBrew Windsor yeast compare?
LalBrew Voss Kveik yeast and LalBrew Windsor yeast differ on 4 specs: species, fermentation temperature, apparent attenuation, flocculation.