{"id":95291,"date":"2024-01-03T09:12:00","date_gmt":"2024-01-03T09:12:00","guid":{"rendered":"https:\/\/lundteknik.dk\/?post_type=product&p=95291"},"modified":"2025-05-30T11:40:33","modified_gmt":"2025-05-30T11:40:33","slug":"happy-yeast-kveik-voss-11-gram","status":"publish","type":"product","link":"https:\/\/lundteknik.dk\/en\/produkt\/happy-yeast-kveik-voss-11-gram\/","title":{"rendered":"Happy Yeast, Kveik Voss, 11 grams"},"content":{"rendered":"

Happy Yeast Kveik Voss<\/h2>\n
\n
Active dry yeast for top-fermenting beer brewing.<\/div>\n
‘Kveik’ er en norsk dialektbetegnelse for g\u00e6r og er afledt af det gamle nordiske ‘kvikk’, der betyder kraftig og hurtig, og konteksten er sund og livlig. Kveik g\u00e6r er hurtigt g\u00e6rende (48-72 timer) og h\u00f8jtemperaturtolerant.<\/div>\n
<\/div>\n
BEER STYLE<\/div>\n
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.<\/div>\n
<\/div>\n
AROMA AND FLAVOUR CHARACTERISTICS<\/div>\n
Provides a fruity flavour profile of soft orange peel and citrus.<\/div>\n
<\/div>\n
BREWING PROPERTIES<\/div>\n
Yeast strain: Saccharomyces cerevisiae<\/div>\n
ORIGIN OF THE YEAST STRAIN: Norway, Voss<\/div>\n
VISIBLE COVERAGE: 75-80% Medium<\/div>\n
FERMENTATION TEMPERATURE: 34-40\u00b0C<\/div>\n
FLOCULATION: High<\/div>\n
ALCOHOL TOLERANCE 16% ABV<\/div>\n
TOTALESTERE: Medium - High<\/div>\n
H2S (SOVOLVNOTES): Low<\/div>\n
POF (PHENOLIC NOTES): Negative<\/div>\n
STA-1: Negative<\/div>\n
<\/div>\n
PITCH SPEED \/ DOSAGE<\/div>\n
Pour directly into the wort in the fermentation vessel at a pitching speed of:<\/div>\n
50 – 80 g\/hl k\u00f8lig urt ved 34-40\u00b0C<\/div>\n
<\/div>\n
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.<\/div>\n
High density or high acidity may require higher pitching volumes and the addition of yeast nutrients.<\/div>\n
<\/div>\n
Rehydration:<\/div>\n
Dissolve the yeast in sterile water (boiled and cooled) at 18-25\u00b0C 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.<\/div>\n
To avoid yeast stress, ensure that temperature fluctuations are minimised.<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

 <\/p>\n

<\/div>\n
Dry active top-fermenting aromatic Kveik strain for the production of a wide range of beer styles.<\/div>\n

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