Description
Voss Kveik 300g - Sigmund Gjernes Original Culture
Voss multi-strain, sourced from Sigmund Gjernes in Voss, delivers a unique flavor profile combining fresh notes of orange, tangerine, and citrus. During fermentation, subtle hints of tropical fruit and a mild spicy character also develop, adding depth and complexity to your beer.
Flexible and fast fermentation
This kveik thrives in a wide temperature range, from 15 to 40 °C, but shows its full potential at 31–35 °C. Here, you can achieve rapid and efficient fermentation in just 72 hours, making it ideal for brewers who want shorter fermentation times without sacrificing quality.
Versatile and flavorful
Voss kveik is perfect for farmhouse ale, IPA, Pale Ale, and Sour, providing an authentic Norwegian brewing experience with complex flavors that stand out. Whether you're brewing at home or in a brewery, Voss is a reliable choice for creative and flavorful beers.
Pitching kveik
Pitch directly into the wort by spreading it evenly over the surface, or rehydrate the yeast first. For fermentation below 18°C or at high wort gravity (OG above 1.060), increase the dosage to 60 g/HL.
Details Voss Kveik (Sigmund Gjernes)
- Attenuation: High
- Flocculation: High
- Fermentation temperature: 15-40°C
- Alcohol tolerance: 13% ABV
- Pitching rate: 30g/hl
Frequently asked questions about Voss Kveik
What temperature should Voss Kveik ferment at?
Voss ferments well from 15 to 40 °C and performs best at 31–35 °C, where fermentation can be finished in 72 hours. At lower temperatures fermentation takes longer.
How much kveik do I need?
The recommended pitching rate is 30 g per hectolitre. If you ferment below 18 °C or have an OG above 1.060, increase it to 60 g per hectolitre. At 30 g/hl, 300 g is enough for about 10 hectolitres.
Do I need to rehydrate the kveik?
No. You can sprinkle it evenly over the wort, or rehydrate it first.
What flavours does Voss Kveik give?
Orange, tangerine and citrus, with hints of tropical fruit and mild spiciness. It suits farmhouse ales, IPA, pale ale and sours.
How do I store the kveik?
Keep unopened packs dry below 6 °C. They can be transported and kept at room temperature for up to a month. Reseal opened bags, store them dry below 6 °C and use within 3 days.
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