KVEIK ALE YEAST – SIGMUND’S VOSS FARMHOUSE ALE YEAST
Kveik means yeast in Norwegian. This particular strain comes from the Voss region of Norway and developed by The Sigmund family.
Sigmund’s Voss ferments between 25°C & 40°C (77-104°F) with an optimal range of 35-40°C (95-104°F). A fast fermentation is achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavour is consistent across the entire temperature range, i.e. neutral with subtle fruity notes of orange and citrus.
Fermentation times: 2-4 days at 40°C (104°F), 3-4 days at 30°C (86°F), 5-7 days at 25°C (77°F)
Medium to high attenuation
Every 11g pack has enough viable yeast to brew up to 23L (5 Gallons) of your beer and can achieve 12.5% abv. The yeast is a dried yeast, not an isolate & the packs have long best before dates.