Sigmund's Voss Kveik
| Brand: | The Yeast Bay |
|---|---|
| Type: | Kveik Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| Comparison | Compare with other yeast |
Description
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. This strain exhibits the ability to ferment wort over a large temperature range with a consistent ester profile and no production of any harsh phenolics or fusel alcohols.
Brewing Properties of Sigmund's Voss Kveik
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
Low% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
78-83% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
High |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
70-100° F (21-38° C) |
Comparable Beer Yeast
If you cannot find Sigmund's Voss Kveik anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Sigmund's Voss Kveik
These are the most popular beer styles that make use of the Sigmund's Voss Kveik yeast:
IPA, Pale Ales & Ales
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