Kveik
Norwegian farmhouse yeast that ferments clean at temperatures that would ruin any other strain, often finishing in two days. Orange and tropical fruit at the warm end.
Apparent attenuation
75-82%
75% - 82%
Fermentation
25-40 C
25C - 40C
Flocculation
High
Drops hard and early. Rouse it if the gravity stalls above target.
On a 1.050 wort
1.009-1.012
the finishing gravity its range implies, or 4.9-5.4% ABV
The same organism, different labels
Omega Voss Kveik
Lallemand Voss
Escarpment Voss
Labs do not confirm each other’s provenance and these are not guaranteed identical. They are close enough to plan a batch around, which is what the list is for.
Find this strainWhere it belongs
- American IPA
- Blonde Ale
- Farmhouse
Pitching it
One fresh sachet or a healthy starter is enough for an ordinary-gravity ale. Above about 1.060, build a starter or pitch two: under-pitching produces fusel alcohol that no amount of conditioning removes.
Other ale strains
American Ale
73-80%Clean and neutral, the workhorse for anything where the hops or malt should do the talking. Ferments reliably and drops reasonably clear.
California Ale V
70-76%The chalky, high-flocculating cousin of the standard American strain. Leaves slightly more body and drops so hard the beer is bright without filtering.
English Ale
68-75%Malty and lightly fruity, finishing higher than an American strain and leaving body behind. Flocculates hard, so it needs rousing if it stalls.
London Ale III
70-75%The hazy IPA strain: enormous stone-fruit esters, low flocculation, and a slick body that suits a beer built on oats. Stalls if it gets cold, and sulks if you rouse it late.
Nottingham
77-82%Clean, fast, dry and almost unreasonably tolerant of low temperatures: it will ferment respectably at 13C, which makes it the cheapest way to fake a lager.
Yorkshire Ale
67-72%The Timothy Taylor strain: a soft, stone-fruit character and a very low attenuation that leaves a bitter tasting full at 4%. Needs rousing or it stops early.