The Yeast Bay - Sigmund's Voss Kveik
Sigmund's Voss Kveik
Traditional Norwegian Farmhouse Ale strain. A fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel.
Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjernes via Lars Garshol.
Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative. Sigmund's Voss Kveik also exhibits the ability to ferment wort over a large temperature range, 20 - 38ºC, without major changes to the flavor profile or production of any harsh phenolics or fusel alchohols.
This yeast will exhibit a slightly more restrained ester profile and ferment a little slower at cooler fermentation temperatures, and quickly produce a drier beer with a slightly more pronounced ester profile at warmer fermentation temperatures.
Attenuation: 78% - 83%
Flocculation: Medium - High
Optimum Ferm Temp: 21 - 38ºC
Liquid Yeasts are shipped with ice in an insulated bag. We recommend using express post to ensure that the yeast arrives in peak condition.