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.
Fermentation Temperature: 25-40°c
Storage: Cool, Dry conditions (<4°c)
Attenuation: Medium to high
Dosage Instructions: 100g/hl, or 1-2 packages per 5 gallon batch depending on starting gravity (ie, a high gravity beer should have two packages pitched, where as something in the 1.050 range will be fine with 1)
Alcohol Tolerance: Up to 9%
Rehydration Instructions: Sprinkle the yeast on the surface of 10 times its weight of sterile water at 30°C to 35°C (86-95°F). Do not use wort, distilled or reverse osmosis water as loss in viability might result. Gently break any clumps to ensure that all yeast is in contact with the rehydration medium. DO NOT STIR. Leave to rest for 15 minutes then suspend (stir) the yeast completely and leave it for 5 more minutes. Then adjust temperature to that of the wort and inoculate without delay. With changes of temperature of more than 10°C adjust the temperature in 5 minute intervals of 10°C to avoid the formation of petite mutants or incomplete fermentation.
Storage: All active dry yeast should be stored dry and below 8°C.