Voss Sigmund Gjernes Kveik Guide

It is time to start a new series of videos where I will recommend different types of kveik yeast.
This first video is all about the kveik yeast I recommend the most - Voss Gjernes kveik.
I go into its history, the farm version and a selection of common commercial isolate versions giving key information to help the viewer on their kveik journey. Whilst it is great to see so many people using this yeast now there is still much misunderstand and misinformation out there and I hope this new series of videos will help people get the best results.

Channel links:-

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae

[pdfbrander]

I'm currently brewing the Kveik IPA by Mangrove Jack. It comes with 2 packets of yeast (m12 voss). I pitched them both because that is what the instructions say. On day 2, I top harvested a jar full of krausen. Interestingly, after doing this the fermentation really took off. The krausen went from about 1 inch to 4 inch and over the top of the bucket.

[markfroggatt]

Always enjoy the in-depth views of you videos

[Reanicus]

Hah, I'll have to show Sigmund this next time I meet him! He'll love that there's a whole infographic dedicated to the history and quality of his kveik! :D

[ivara.geithung]

Nice video, as allways. I have just fermented two very sweet worts with Sigmund Gjernes. The first had an OG so sweet that it went to the end of the paper on the scale, where no numbers was written. That fermented down to 1020 in three days. The other I brewed with Chip and Elsa Walton from the C&B. That was so sweet that the bulb on the measurer flote. 80 kg of pale-ale malt, and 11 kg of flaked oats for 130 liter finished Haimabrygg. That needed 4 days fermenting. That brew hit you like a hammer. it ended on 1030, and goes down easy. Tried it out on some local traditional brewer veterans, and quite a few others. They allso say it drinks easy, and dont feel strong in alcohol, until you go for the toilet. I can't say the exact alcohol%, but I think it would be quite a bit over the standard, who is told about Sigmund Gjernes original. So Just Kveik It, and keep on brewing in the old Ale world.

[paulrobertson]

Thank you David for another interesting and thought provoking video :)

[jamesgoacher]

I need to have a critical flavour testing of my beer. I have had a pint of American Craft beer and was put of by the orangy taste yet you are extoling the virtues here. I need to get my head around this. I also have to think of a hot cupboard to fermet in if I need to get over 30 C. I need to do some more reseach. Thanks for the video.

[mikehalls]

Great video again, love learning more about Kveik! FYI, White Labs define a 'High' Alcohol Tolerance as between 10-15%, hope this helps. Cheers, Mike

[TZerot]

I've used mangrove jacks quite successfully many times—the only helpful advice I could give is that it really benefits from a thorough condition despite finishing primary in often under 48h. Usually around 2–3 weeks

[DrHansBrewery]

I have a sample from Noreay in my yeast fridge and made some good beers with it.

[justme]

As always great video David ! One question if you don't mind. Are you suggesting to pitch 1 teaspoon of the Voss Kveik from Omega Yeast Labs ( straight out of a new pouch ) into 25L to get that orange/citrus flavor, of course as long as all the other variables are met. Thanks for your time.

[MrWildapil]

My LHBS does not stock ANY liquid kveik. If you were on a desert island (like I apparently am) and you could only choose between MJ12 Farm Kveik (Voss) and Lallemande LalBrew Voss... which is most predictable? I presume since both are Voss, they "should" be the same once prepared.

[Wolvyrine]

I used the Omega version for a blonde ale. Tried to make a strawberry blonde with 1.5lbs of strawberries in secondary. I did primary at ~85°F. ZERO strawberry flavour but it did taste a lot like grapefruit. hehe I guess I know why now!

[chrisnewman]

Thanks for another timely video David, a mate has just offered me some Sigmund Voss Kviek from the Yeast Bay. Their temperature instructions suggest to pitch onto the wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. Do you think there would be an issue with pitching at closer to 30°c and raising from there.. This would be ideal in my tropical climate. Thanks again.

[MaurizioFantino]

@"David Heath Homebrew" interesting this yeast, do you know where I can find this Voss in Italy? I do not have FB unfortunately so I do not have access to your channel :(

[tman]

No activity in airlock at Day 10 using lallimand Voss. Pitched at 90 Deg and room temp at 72 Deg. FG @ 1.021using hydrometer.@ 72 Deg. Any ideas to get lower FG ???

[douglasbasso]

Do you have a suggestion for fermentation temperature for a porter with Voss?

[verlejohnson]

David, preparing to use LALLEMAND Voss for the first time. I am making a NE style double IPA with OG of 1.075. Should I pitch 1 or 2 11g sachets of this yeast? Lallemand's pitch rate calculator says 2 but you speak of under pitching for better performance. I plan to ferment at around 85-90 degrees if I can get the wort up there in my chamber with a heat belt. Thanks
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[mls_]

You mentioned that this yeast performs better with a stronger beer. If you're going for something in the 5-7% range, do you recommend pitching into a concentrated wort and adding distilled water to get to 20L/5gal after fermentation?

[havarfjerdingen]

Hi. Have you tested Oslo Kveik? How is this compared to Voss kveik?
I pitched a Vienna lager (your receipe) with this yeast three days ago. It seems finished already.

[mobaks]

Very informative video, David!

A question about pitch rates. Is the recommended pitch rate (1 teaspoon) the same for harvested slurry? And what would the recommended pitch rate be in grams for dried Voss?