Was at a beer store yesterday, and saw a packet of this in one of their fridges, and figured I'd try it out. How is it for anyone who's used it? I've used Hornindal and Simonaitis in quite a few batches, but never this one and never as a dried yeast. Figured it would work well in my upcoming batch with Pils, Amarillo.
I’ve used it. Works just like liquid Voss. It’s a bit cheaper as a dry yeast and lasts 3x as long. Voss is cleaner then hornindal but not as clean as Oslo or hothead. Will definitely work for a pale ale but I prefer London ale 3 or Verdant from lallemand. That’s my new favorite dry yeast.
I've been using it a lot. It's great. Fast, clean-ish, reliable, and you only need 1/3 of a pack for most 5-gal batches. Reliably attenuates to 1.012 or so. I made a pale mild with it recently (also using Amarillo!) that tasted remarkably like an English ale made with traditional English ale yeast. Also made a very nice sticke alt with it.
What do you do with the remaining 2/3rds? Do you just toss it once the sachet is opened? Did you maintain a fermentation temperature > 77 °F for your Mild Ale and Altbier? Below, for completeness is the description of this yeast from the Lallemand website. “LalBrew® Voss Kveik Ale Yeast Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.” https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-voss-kveik-ale-yeast/ Cheers!
I fold the packet closed and tape it up. Sometimes I vacuum-seal if I'm feeling fancy. For both beers I pitched at 85F and let it free-ride in my laundry room. Fermentation kicked off within ~2 hours on both batches. The alt was actually on the full cake from the mild and was done in under 12 hours.
Are the results fruitier, more ester forward from using less, and stressing it a bit more? So you've cultured it from batch to batch, just like you would liquid yeast? Looking for a good workhorse strain, that'll get the job done and produce a great beer with quick turnaround. I definitely want to save it and use it as my house yeast if I like the results
I had this happen with a stout, fermented with Hornindal. Placed a heat wrap on the fermenter and shot for around 90F, and by the next morning it had fermented out and was already tasting pretty damn good. Crazy yeast lol
I'd say they're not as anonymously clean as what I've gotten from Oslo but still not very fruity. When I used them in the mild they came off very English (though it's possible I was primed to think so) a la S04. For the record I've used Lallemand Voss to three generations (using unwashed slurry) so far and haven't had any issues, aside from a rye wine that stalled at 1.030 (not blaming the yeast there, yet).
Hey, I’m fine with it being similar to S04, just as long as it tastes like S04 fermented at 64F and not 74F
