Voss Kviek Yeast

[GFHomebrew]

He notado la disminución de aromas cuando supero los 34C (menor aroma y sabor a pomelo) debe ser que es mas tumultuosa la fermentación desprendiendo mucho aroma.
Lo fermento a presión logrando capturar mas los aromas y una burbuja muy pequeña con buena cabeza en la espuma.
Lleno las botellas con contra presión (pegas) a 1C dos días después de los 5dias a 3C para un decantado que deja bien clara casi transparente a la cerveza y no tengo precipitaciones en botella .

Salud.

That sounds delicious mate.
Sounds like you've been at this brewing thing for awhile eh?

 

[Herm brews]

I may give Voss another go this summer, but I would try to keep things at the ambient temp of my interior, under the stairs closet (around low 70’s F at the highest). Some of the other, supposedly “cleaner” kveiks might be worth a try. I will be looking into this subject further.

 

[Viejos Cañones]

That sounds delicious mate.
Sounds like you've been at this brewing thing for awhile eh?

In summer when it is very hot and I already have the refrigerator busy, I use Voss I only have to have it at home so that it does not exceed 34C for the issue of aromas. other yeasts would give unwanted results at high temperatures. And as I said bottle as quickly as possible or transfer to another barrel.
If you can lower the temperature you can even consume it from the fermenter. Remember that I ferment under pressure by capturing the CO2 from the fermentation. It even helps with the foam. This is a Stout.

 

[Donoroto]

This is a Stout.

That looks delicious!

 

[Viejos Cañones]

Yeast Voss Lelemand .
Fermentation to 2 bars.
Dry hop Citra .
9%Alc .
10 days 4C .
6 months in bottle.
1,9 Vol CO2
Light foam with flavor and aroma of pink grapefruit, slight itching of red pepper.
IBU 42

 

[NorthWest Small Batch Brewing]

Bienvenidos Viejos. I have a BA in Spanish actually. I always get bad off flavors with Voss so I stopped using it. Y es una lastima pero hay algunas mujeres quien no les gustan chocolate .... ni cerveza....y ellas no pueden ser mi amigos ....broma!

 

[Ward Chillington]

I may give Voss another go this summer, but I would try to keep things at the ambient temp of my interior, under the stairs closet (around low 70’s F at the highest). Some of the other, supposedly “cleaner” kveiks might be worth a try. I will be looking into this subject further.

Go higher buddy..I do my Norwegian Sugar Mushrooms at 85°. I recommend Imperial A44 blend...very clean.