I just kegged a 10% RIS and am going to add 5 oz of maple syrup and 3 grams of CBC yeast to each keg. I've done this in all of my barrel aged beers but the voss one was like crystal clear and the barrel took forever for the rinse water to run clear.
I've brewed with Lallemand Voss three times, and I don't think I will use it again.
I am an all-grain brewer with Spike conicals and a glycol chiller & heater, so stable temp control from 36F to 105F isn't a problem at all. Each Voss brew fermented aggressively and quickly at 85F and higher, but one almost stalled when started at the bottom of the temp range. This yeast likes it hot. Pressurization doesn't seem to make much difference in slowing it down or the results. Rehydration didn't seem to make much if any difference, so just pitching straight from the packet worked well.
Though crazy quick fermenters, each brew had a DMS-like component that would diminish with 4+ weeks after kegging, resulting in a ester-y English yeast flavor contribution. The DMS-like addition happened all three times, and I don't get DMS in my brews. To wait the 4+ weeks for the DMS-like component to drop out eliminated any benefit the quick fermentation provided. I get quick enough fermentations with 'normal' yeasts that are pitched from a healthy starter, and none of the downsides. That said, the Voss Xmas brew I did last Nov for the holidays turned out quite nice by later December.
I've also used Lutra and Hornindal, and neither of those had the same DMS-like issues, and I will use those again in the future. YMMV.
They were 1.071, 1.056 and 1.067 (which was the Xmas Ale).What were the gravities of the three not-so-good batches? I imagine the Xmas brew was a bigger celebration beer?
In the fermenter, Lallemand Voss pitched dry at 93, temp control set at 95.
1.065 MO/Optic/GP blend
35IBU Mittlefrüh, 1oz FWH, 1.3oz 60m
Tastes great now. I'll keep y'all updated.
ETA: Pitched 2.5hrs ago, inch thick krausen!
36hrs post-pitch. 81.5% attenuation 1.065->1.012. Very, very slow airlock movement.
The one watch-out for me, was that as it had fermented so quickly, there was not enough active yeast left to carbonate the bottles and my beer was quite flat. Not sure what to do about that next time, maybe add a small amount of a dry yeast pack to my bottling bucket....but how much ?
Will you post what final gravity it reached when it is ready? My chocolate porterish beer went from 1.090 to 1.030 (tempearture adjusted) and I used Mangrove Jacks m12 Kveik yeast which is said to be also of Voss variety.I've got a kettle full of Mittlefrüh FWH and 100% UK base malt 1.090 1st runnings.
Smells wonderful!!!
Will you post what final gravity it reached when it is ready? My chocolate porterish beer went from 1.090 to 1.030 (tempearture adjusted) and I used Mangrove Jacks m12 Kveik yeast which is said to be also of Voss variety.
I kegged a hazy IPA yesterday brewed with Lallemand Voss, fermented at 35c (95f). Hops Citra & Simcoe.
It was done within 24h of fermentation, I let it sit at 35c for an additional day, then I removed the heating and let it come to room temp over a day, then soft crash to 15c (59f) and dry hop for 24h.
Then cold crash 2 days until everything dropped. So it was 6 days in the fermenter in total. I haven't tasted it from the keg yet, might do that tomorrow, but the sample definitely had orange in the aroma and taste, and I thought it tasted pretty good. I can report back when I've had a proper taste of the more finished product.
I brewed with lallemend kviek Voss yeast it was a total beast grain to glass in 6 days. I made an IPA with citra and Amarillo which both should taste like citrus but it has a distinctly orange kinda fake flavor. Did anyone else experience this I don’t think the flavor is the hops I’m not sure I’d use this yeast again.
Depending on how low the mineral content of the ro water is, this will likely kill a portion of the yeast cells due to osmotic pressure. The cells just burst. Luckily, kveik needs only a very small cell count. But in general, it is a bad idea to rehydrate in ro or distilled water without the addition of salts and/or nutrients.I’ve over seven the kveik Voss often starts visible fermentation within two hours of pitching. I’ve also found soaking it in RO water for 15 minutes speeds this up.
I've had luck sprinkling in some wine yeast into the bottles after filling right before capping.I recently brewed a simple pilsner-based beer (not really a lager) using Kveik as an experiment. It fermented in three days in my garage at 95F in the daytime and 75F at night. I was amazed, it was very clear when bottled and the taste was totally clean (no off-flavors or smells), even my wife really enjoyed it.
The one watch-out for me, was that as it had fermented so quickly, there was not enough active yeast left to carbonate the bottles and my beer was quite flat. Not sure what to do about that next time, maybe add a small amount of a dry yeast pack to my bottling bucket....but how much ?
Depending on how low the mineral content of the ro water is, this will likely kill a portion of the yeast cells due to osmotic pressure. The cells just burst. Luckily, kveik needs only a very small cell count. But in general, it is a bad idea to rehydrate in ro or distilled water without the addition of salts and/or nutrients.
Depending on how low the mineral content of the ro water is, this will likely kill a portion of the yeast cells due to osmotic pressure. The cells just burst. Luckily, kveik needs only a very small cell count. But in general, it is a bad idea to rehydrate in ro or distilled water without the addition of salts and/or nutrients.
It definitely helps! I cannot say if that's enough or not, but it's something that lowers the osmotic pressure.the RO system I use for this process has an alkalinity buffer (actual content unknown) on the output. Do you think this is adding enough stuffs to make it successful for me? I used to not do this, but the yeast visibly get going faster. I’ve been doing it with all my yeasts now.
Edit: the product page for this cartridge says it’s calcium carbonate.
The good thing is, once enough yeast cells have burst, the osmotic pressure is low again, as the inside of the yeast cells now provided ions etc. Which lower the pressure for the remaining cells.Hmmmm...I recently made an IPA where I rehydrated my Cellar Science Cali Ale in distilled water. I had a rather slow start and it was about 48 hours before I had a solid krausen. I usually just direct pitch, but will avoid distilled in the future if I do rehydrate.
I brewed with lallemend kviek Voss yeast it was a total beast grain to glass in 6 days. I made an IPA with citra and Amarillo which both should taste like citrus but it has a distinctly orange kinda fake flavor. Did anyone else experience this I don’t think the flavor is the hops I’m not sure I’d use this yeast again.
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