Voss

[Tess Tickle's Brewery]

For those of you that use Lallemand Voss yeast regularly - how would you describe the flavour (if any) that it puts into the beer?

 

[Clint]

Orange marmalade!

 

[Tess Tickle's Brewery]

I get wet cardboard - and it's not oxidation as it's not finished fermenting yet. Just horrible stuff, don't think I'll use again.

 

[Rodcx500z]

Hi Lisa i use cml voss in summer i pitch at 35-40c and let it freefall, i find it very neutral

 

[Tess Tickle's Brewery]

I did mine at 30 Rod for my strawberry milkshake NEIPA. but it just smells wrong lol. Used it twice before and they smelled the same. Kind of stale. Perhaps it's just me.

Used Verdant IPA for my last one and it was amazing. What a difference!

 

[Moe]

Hi Lisa i use cml voss in summer i pitch at 35-40c and let it freefall, i find it very neutral

I do the same when I use Kveik. Can’t say I had any off flavours.

I have found that this method works well with Voss in a stout.

 

[Moe]

I did mine at 30 Rod for my strawberry milkshake NEIPA. but it just smells wrong lol. Used it twice before and they smelled the same. Kind of stale. Perhaps it's just me.

Used Verdant IPA for my last one and it was amazing. What a difference!

That Verdant yeast is good. If you like a hoppy beer try the David Heath Verdant IPA, I e brewed it twice now and it’s been lovely both times.


Verdant IPA - David Heath
Brewfather

 

[Tess Tickle's Brewery]

We have that recipe (my husband does) in the fermentation fridge as we speak!

 

[Dorst]

At higher temperatures orange citrus, at lower temperatures it's more neutral. It's a great yeast if you want a quick turnaround NEIPA as the orange citrus flavours fit the style well. I disagree with earlier assesment that it doesn't fit the style (brewed 3 times and turned out excellent).

 

[Benfleet Brewery]

I’ve used it a couple of times now. Pitched at 40 degrees and eventually dropped to 35 ish (heater couldn’t maintain 40) and both times brews came out great with lots of Orange aroma and flavour.

 

[Tess Tickle's Brewery]

Bit of a controversial opinion, but I have learned that if you rush anything you get lesser results. I won't be using that yeast again. Yuk.

 

[fgoulding]

I use Lallemand Voss and find that you need to be under-pitch it by using half a packet. Then at temps above 34c it gives an orange/tangerine flavour to my IPA’s. I also use the slurry which I store in 50ml vials. Just one more is needed for each further brew.

However, I’ve noticed that it smells a bit sulphuric and damp during fermentation but once it’s done and you cold crash it’s fantastic.

Although I must admit that for my NEIPA’s I prefer Hornindal. It seems fruitier to me.

Also, +1 for the verdant IPA. You can’t beat it for a juicy hazy pale ale.

 

[Tess Tickle's Brewery]

Yes @fgoulding exactly what I meant with your sulphuric and damp comment! Perhaps I made a mistake then by the look of it as I pitched 2 packets. Whoops!

From your experience then it might be ok in the end, I will have to wait and see. Thank you.

This beer better be good as I spent £80 on it! I thought a neutral yeast would be best for this one as with the strawberry and all the hops, I thought the flavour might be a bit crowded.

 

[WonkyDonkey]

I use Lallemand Voss and find that you need to be under-pitch it by using half a packet. Then at temps above 34c it gives an orange/tangerine flavour to my IPA’s. I also use the slurry which I store in 50ml vials. Just one more is needed for each further brew.

However, I’ve noticed that it smells a bit sulphuric and damp during fermentation but once it’s done and you cold crash it’s fantastic.

Although I must admit that for my NEIPA’s I prefer Hornindal. It seems fruitier to me.

Also, +1 for the verdant IPA. You can’t beat it for a juicy hazy pale ale.

I've probably done half a dozen brews with Voss and like you pitched half a packet and fermented around 35c. I made an IPA with Amarillo in it and found that it was very orangey, perhaps too much? My latest batch was a pale ale with Citra, Mosaic & Galaxy and found that it has taken a good 3 weeks for the hops to come through and the yeast character to subside. I think that from now I'll reserve Voss solely for the summer when ambient temps require it.

I'm another advocate for Verdant, now use it pretty much exclusively for anything East Coast / Hazy. Have heard good things about Hornindal, looking forward to using that for similar beers soon

 

[Tess Tickle's Brewery]

This is how it looks so far! I can’t wait to cold crash to get rid of all the hop crap. It’s giving me anxiety lol

 

[fgoulding]

From your experience then it might be ok in the end, I will have to wait and see. Thank you.

This beer better be good as I spent £80 on it! I thought a neutral yeast would be best for this one as with the strawberry and all the hops, I thought the flavour might be a bit crowded.

I hate the smell of it fermenting, so fingers crossed for you! Let us know how it turns out…

 

[Benfleet Brewery]

Bit of a controversial opinion, but I have learned that if you rush anything you get lesser results. I won't be using that yeast again. Yuk.

I agree. Both times mine was clearly finished after a few day but were still in the FV for 14 days.

 

[Tess Tickle's Brewery]

Will do.

 

[fgoulding]

I've probably done half a dozen brews with Voss and like you pitched half a packet and fermented around 35c. I made an IPA with Amarillo in it and found that it was very orangey, perhaps too much? My latest batch was a pale ale with Citra, Mosaic & Galaxy and found that it has taken a good 3 weeks for the hops to come through and the yeast character to subside. I think that from now I'll reserve Voss solely for the summer when ambient temps require it.

I'm another advocate for Verdant, now use it pretty much exclusively for anything East Coast / Hazy. Have heard good things about Hornindal, looking forward to using that for similar beers soon

Your right about hop flavours taking a while to come through. That’s why I started keg hopping because I’m too impatient!

 

[Tess Tickle's Brewery]

Your right about hop flavours taking a while to come through. That’s why I started keg hopping because I’m too impatient!

How does keg hopping work? Do you put them in a screen? Does it cause bitter flavours with them being in there indefinitely? Always wondered this.