Brew Butlers' Yeast database & information guide

Sigmund's Voss Kveik By The Yeast BayNorwegian Ales
Traditionally used in the production of Norwegian Farmhouse Ale, this strain is a fast fermenter with good attenuation, a light earthy spiciness, marked tartness and unique ester profile of orange peel. This strain is prone to forming incredibly large flocs unlike any other yeast we've seen before, yet still remains highly attenuative. Sigmund's Voss Kveik also exhibits the ability to ferment wort over a large temperature range, 70 - 100 ºF, without major changes to the flavor profile or production of any harsh phenolics or fusel alchohols.
Form Liquid
Strain Voss Kveik
Temp 70F to 100F
Attenuation 78 to 83
Flocculation High
Substitutes FM53,OYL-061
Tolerance 0%
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Voss Kveik By Escarpment LabsNorwegian Ales
Escarpment Labs Voss Kviek yeast is one of the most famous Norwegian Kveik yeasts. This is a single strain selected from Sigmund Gjernes' Voss Kveik. This yeast can ferment at up to 42ºC (Sigmund pitches at 40ºC and free rises from there!) with clean flavours and a prominent citrus aroma. We recommend warm fermentation temperatures (>25ºC), highly fermentable wort and yeast nutrients to ensure complete attenuation. This strain is also very alcohol tolerant and highly flocculent, although it will still produce considerable haze in heavily dry hopped NEIPAs.
Form Dry
Strain Voss Kveik
Temp 62F to 98F
Attenuation 70 to 75
Flocculation Very High
Substitutes FM53,OYL-061
Tolerance 0%
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