CELLARSCIENCE - VOSS KVIEK ALE YEAST 12gm

CELLARSCIENCE - VOSS KVIEK ALE YEAST 12gm.

• Traditional farmhouse yeast from Voss, Norway.
• This Kveik yeast strain ferments quickly at higher temperatures with superb flocculation.
• Produces a clean flavor profile with hints of orange peel and citrus.
• Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days.
• Flocculation is very high producing clear beers without filtration or use of process aids.
• Every batch is PCR tested to ensure quality.

Dosage:

• One sachet is enough to treat a single 19-23L batch.
• When calculating for larger batches, use at a rate of 0.5-0.8g per Liter.
• We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
• [51.28-85.47g per 100L]

Direct Pitch or Rehydrate:

• VOSS yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation.
• Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels.
• VOSS yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation.
• While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors.
• Use 10 grams of sterilized tap water between 29-35°C mixed with 0.25 grams of FermStart (Yeast Nutrient) per gram of yeast.
• Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching.
• Ferment between 20-40°C.

• Optimum Fermentation Temp: 20-40°C
• Flocculation: Medium-High
• Alochol Tolerance: 16% ABV (LalBrew® Voss 12%)
• Attenuation: 75-80%
• International Code: DY110
• Similar Strains: WLP520, OYL061
• Gluten-free

CellarScience Yeast:

• For years liquid yeast has been sold as the higher quality option but times are changing.
• Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast.
• CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts.
• Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well.
• CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings.
• Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value.
• Quality yeast that doesn't "break the bank".