{"product_id":"lallemand-voss-kveik-500g","title":"Lallemand Voss Kveik - 500g","description":"\u003cp\u003eKveik 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.\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Voss yeast:\u003c\/p\u003e\n\u003cp\u003ePercent solids 93% – 96%\u003cbr\u003eViability  5 x 10 CFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*See specifications sheet for details\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort, LalBrew® Voss yeast exhibits:\u003cbr\u003eFermentation that is completed in:\u003c\/p\u003e\n\u003cp\u003e2 days at 40°C (104°F)\u003cbr\u003e3-4 days at 30°C (86°F)\u003cbr\u003e5-7 days at 25°C (77°F)\u003cbr\u003eMedium to high attenuation and very high flocculation.\u003cbr\u003eNeutral flavor profile across the temperature range with notes of orange and citrus.\u003cbr\u003eThe optimal temperature range for LalBrew® Voss yeast when producing traditional\u003cbr\u003estyles is 35-40°C (95-104°F)\u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":49250995634403,"sku":"4886","price":192.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/1174\/6531\/files\/voss-lallemand.jpg?v=1781200983","url":"https:\/\/www.probrewsupply.com\/products\/lallemand-voss-kveik-500g","provider":"TBI Pro Brew Supply","version":"1.0","type":"link"}