K.1 Voss yeast, 5 g

Stock: In stock
 K.1 Voss yeast, 5 g


K.1 Voss Kveik

The K.1 Voss Kveik comes from Sigmund Gjernes in Voss, Norway. Voss used to be mainly isolated from the larger cities and people shared Kveik primarily with each other, and because of the distance to other settlements this Kveik was rarely mixed with other types.

Flavor and aroma

K.1 Voss has fruity notes with orange and citrus being the main characteristics. At high fermentation temperatures the intensity of the flavour and aromas are medium to high, and at lower temperatures it will be less intense.



Fermentation

K.1 Voss ferments from 18°C (64°F) and up to 42°C (107°F). The higher fermentation temperature, the faster fermentation.

At the highest temperature you can expect the beer to ferment in 48 hours or faster. When fermentation is done at low temperatures you can expect fermentation time to increase. It is recommended to add yeast nutrition to ensure a healthy fermentation.



Pitching

Pitch directly into the wort by sprinkling the yeast across the surface. Ensure the wort has a temperature above 20°C (68°F). Pitching rate 5 g/20-30 L. For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 10 g/20 L.



Aroma: Fruity notes with orange and citrus

Percent solids: 93% - 96%

Viability: ≥ 5 x 10⁹ CFU per gram of dry yeast

Diastaticus: Undetectable

Bacteria: < 1 per 106 yeast cells

Lactic Acid Bacteria: < 1 per 106 yeast cells

Flocculation: Medium

Attenuation: High

Fermantation Range: 18 - 42°C (64 - 107°F)

Alcohol Tolerance: 12% ABV

Pitching Rate: 20g/HL

Fermentation can be completed in 48 hours.
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K.1 Voss Kveik

The K.1 Voss Kveik comes from Sigmund Gjernes in Voss, Norway. Voss used to be mainly isolated from the larger cities and people shared Kveik primarily with each other, and because of the distance to other settlements this Kveik was rarely mixed with other types.

Flavor and aroma

K.1 Voss has fruity notes with orange and citrus being the main characteristics. At high fermentation temperatures the intensity of the flavour and aromas are medium to high, and at lower temperatures it will be less intense.



Fermentation

K.1 Voss ferments from 18°C (64°F) and up to 42°C (107°F). The higher fermentation temperature, the faster fermentation.

At the highest temperature you can expect the beer to ferment in 48 hours or faster. When fermentation is done at low temperatures you can expect fermentation time to increase. It is recommended to add yeast nutrition to ensure a healthy fermentation.



Pitching

Pitch directly into the wort by sprinkling the yeast across the surface. Ensure the wort has a temperature above 20°C (68°F). Pitching rate 5 g/20-30 L. For fermentation below 20°C (68°F) or high gravity, increase pitching rate to 10 g/20 L.



Aroma: Fruity notes with orange and citrus

Percent solids: 93% - 96%

Viability: ≥ 5 x 10⁹ CFU per gram of dry yeast

Diastaticus: Undetectable

Bacteria: < 1 per 106 yeast cells

Lactic Acid Bacteria: < 1 per 106 yeast cells

Flocculation: Medium

Attenuation: High

Fermantation Range: 18 - 42°C (64 - 107°F)

Alcohol Tolerance: 12% ABV

Pitching Rate: 20g/HL

Fermentation can be completed in 48 hours.
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Termék gyártó

Kveik Yeastery
Stock
In stock
Article No.
271201
Weight
50 g/pcs
Bonus point
0.12 €
Opinions
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