Happy Yeast, Kveik Voss, 11 grams

Active dry yeast for top-fermenting beer brewing.

‘Kveik’ is a Norwegian dialect term for yeast, derived from the Old Norse ‘kvikk’, meaning strong and fast, with the context being healthy and vigorous. Kveik yeast is fast-fermenting (48-72 hours) and high-temperature tolerant.

BEER STYLE

For typical Norwegian Farmhouse ales plus a wide range of classic and modern ale styles, including American West and East Coast IPA and NEIPA, pale ale, wheat and lager.

AROMA AND FLAVOUR CHARACTERISTICS

Provides a fruity flavour profile of soft orange peel and citrus.

BREWING PROPERTIES

Yeast strain: Saccharomyces cerevisiae

ORIGIN OF THE YEAST STRAIN: Norway, Voss

VISIBLE COVERAGE: 75-80% Medium

FERMENTATION TEMPERATURE: 34-40°C

FLOCULATION: High

ALCOHOL TOLERANCE 16% ABV

TOTALESTERE: Medium - High

H2S (SOVOLVNOTES): Low

POF (PHENOLIC NOTES): Negative

STA-1: Negative

PITCH SPEED / DOSAGE

Pour directly into the wort in the fermentation vessel at a pitching speed of:

50-80 g/hl cool wort at 34-40°C

The pitch rate depends on the conditions of the brewing process and will affect the fermentation performance and the final flavour profile of the beer.

High density or high acidity may require higher pitching volumes and the addition of yeast nutrients.

Rehydration:

Dissolve the yeast in sterile water (boiled and cooled) at 18-25°C in a 1:10 ratio and let it rest for 20 minutes. Then mix well to achieve the complete suspension of the yeast. Pour the yeast directly into the yeast tank.

To avoid yeast stress, ensure that temperature fluctuations are minimised.