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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.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
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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