Kviek Voss

I thought I would give this Norwegian based yeast from Lallemand a try. According to the description, it has 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. Sounds good.

The interesting bit is the temperature range – from 25C to 40C with an optimal range of 35C to 40C! I am not even sure if my fermentation vats will maintain a temperature that high, but I thought it was worth giving it a whirl.

The number for this pilot batch is 54 and it is based on my usual Deanhouse Blonde. A pale IPA based on cascade and simcoe hops. It is the same recipe that I trialled the Verdant yeast with recently (which turned out really nice!). So hopefully, this Voss yeast should work just as well with this recipe. It should turn out fruity, but clear really quickly.

I am going to try and brew it at the lower end of the optimal range around 35C. I just don’t know if the Grainfather conical FV will reach that sort of temperature. If it does, it looks as if fermentation should complete in around 3 days! Let’s see what happens.

UPDATE: The maximum temperature you can set on the Grainfather Conical FV is 36C. So I have set mine to ferment at the maximum (given the optimal range is 35-40C).

24 HOURS LATER: It is going like a steam train! I am glad I am using a blow off tube rather than an airlock. The temperature has got as far as 34.7C from a pitching temperature of 26.5C. The target is 36C, but I don’t know if it will reach this. The gravity has moved from an SG of 1.038 to 1.014 in 24 hours. The target FG is 1.008. So well on couse. It must slow down soon!