Dry Voss Kveik from Lallemand

[David Heath]

I have found this works very well at 35C and when used under 12 PSI worth of pressure ferments out in 24 hours.

 

[David Heath]

Is the Crossmyloof Kveik yeast Lallemand repackaged?

I would think so. I know the Mangrove Jacks version is.

 

[Cheshire Cat]

I would think so. I know the Mangrove Jacks version is.

Thanks David

 

[DavidHatton]

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]

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!

 

[DavidHatton]

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]

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!

 

[DavidHatton]

Had good results first wort hopping, when brewing pale ales and using kveik.
adding them at around 75c after the basket is removed from my Biab set up.

 

[Edison]

So this looks like my plan for tomorrow, MO/Cascade/CML Voss SMaSH.

Planning on 20l batch of 1.054, adding nutrient in the boil, 30s O2 in the FV and 2.5g pitch of dry yeast sprinkled straight in and fermented at 39c all the way. RO water and going with a BS water profile of Hoppy Pale Ale.

Wish me luck!

 

[DCBC]

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!

OK so this beer turned out delicious but not in the way I intended. For starters, it really kicked out a sulphurous rubbery pong at bottling, which was a little off-putting. The 'hot' beer was worse for this than the uncontrolled version. That cleared up in the bottle - it was probably stressed, underpitched yeast. Both finished out basically identical in my opinion, and dropped stunningly clear. Probably the brightest beers I have ever brewed.

The other thing to note... well, you'll see above that it was supposed to be an APA (a Siren Undercurrent clone). It didn't end up that way at all. The fermentation blew out all of my lovely whirlpool hops, like almost completely apart from bitterness. I was left with two (I'd say) identical batches of clean, pale amber bitter, with a nice amount of orange-peel tang from the voss, and much better at room temperature than cold.

If you use this yeast, my strong recommendation is not to whirlpool or late hop. This yeast wasn't selectively bred to respect hops, and I think it's such a vigorous fermentation that it throws all the volatiles off in any case. Bittering hop charges and dry hopping would be the way to go if you're looking for something hoppy.

 

[Edison]

Interesting... I’ve just adjusted to 50g FWH for 60min, 20g for 5mins and 30g DH for 2 days following cold crash to 1c. I only have 100g so hope this gives me sufficient hoppiness!

 

[DCBC]

Interesting... I’ve just adjusted to 50g FWH for 60min, 20g for 5mins and 30g DH for 2 days following cold crash to 1c. I only have 100g so hope this gives me sufficient hoppiness!

I hope you get as much hop as possible! Sounds like a delicious recipe. If it's a little light on hoppiness then yeah I would recommend pushing all the late hop to DH next time. Good luck with the brew day!

 

[MmmmCitra]

Won't 50g for 60 minutes make it very bitter, I use Kveik and late hop, some of the best beers I've ever brewed.

 

[Edison]

Sorry, should have clarified, my Cascade is 5.3% aa (I think off the top of my head), BS is giving me 34 ibu for a 20l batch (again, off the top of my head, I'm currently drinking beer in the garden and my laptop feels far, far away)!
Last time I used this yeast I used the whole 10g and it came out great, but my brew belt (monitored) couldn't manage any higher than 28c, it will be in the chamber this time and 39c has been proved possible with CML Kristallweizen. Interested to see what quarter of a pack can do...

 

[MmmmCitra]

Underpitching is the way to go, I do 1g in 10-11 ltr batch.

I like hoppy beers so add nearly all my hops at either F/O, 80c and a big dry hop.
As you checked the IBUs and are happy with 34 then go with it.........

 

[AMyd666]

Hello David. If you don't mind looking at the quoted thread below, have you ever come across this with kveik or any other yeast before and know what causes it?

This was solid like a cookie before I swirled the FV. Anyone had this before?

 

[David Heath]

Underpitching is the way to go, I do 1g in 10-11 ltr batch.

I like hoppy beers so add nearly all my hops at either F/O, 80c and a big dry hop.
As you checked the IBUs and are happy with 34 then go with it.........

With Lallemand Voss?

 

[David Heath]

Hello David. If you don't mind looking at the quoted thread below, have you ever come across this with kveik or any other yeast before and know what causes it?

Ive not had it go solid like this.

Hello David. If you don't mind looking at the quoted thread below, have you ever come across this with kveik or any other yeast before and know what causes it?

Was it pure yeast or was their something else within the trub do you think? Ive had this be very thick but not solid.

 

[MmmmCitra]

With Lallemand Voss?

It's Voss from Crossmyloof but I guess it is the same stuff really so yes

 

[An Ankoù]

I still haven't watched the video, but as pitching rates are being discussed, I've used it 4 times now and (because I want to ferment at ambient + the heat from the fermentation so a tad under 30C) I overpitch. The first was a full sachet in 12 litres and the other three have been harvested yeast. I find I'm not getting the orange peel characteristic that this yeast is alleged to have and I'm still getting a fairly quick and neutrally flavoured fermentation with no off flavours. Which is exactly what I was after.
All except the first have been dark ales: a 6% EKG SMaSH; a Mauldon's Black Adder; a stout of my own devising; A Black Sheep Rigwelter. All can be drunk within a week of bottling, but they improve a great deal for keeping.