Great yeast for beers without controlled temp! Fermented @ 25C took 7 days to fully attenuate from 1063->1014. Low ester production. Worked amazingly on an APA with Cryo Citra.

great site and rapid shipping terrific products

great site and rapid shippingterrific products

Install a blow off tube with this yeast from the beginning. Started quick at about 80F and attenuated beyond package description.

Install a blow off tube with this yeast from the beginning. Started quick at about 80F and attenuated beyond package description.

Got this yeast because it seems to be the yeast everyone is talking about. Used it on a traditional IPA recipe and was disappointed. Fermented quick and hot (85F) as advertised but threw of pithy esters and a chalky mouth feel. Still needs a good while to condition so any time saved in fermentation has been eaten up in the extra cold crash/conditioning stage - after which it tastes... Fine. Probably best used for hazies (with a chloride heavy water profile) or in farmhouse ales. Don't expect this to replace your more traditional yeast variants in your tried and true recipes. It has its place but it will take you a while to figure out where that place is for you.

Got this yeast because it seems to be the yeast everyone is talking about. Used it on a traditional IPA recipe and was disappointed. Fermented quick and hot (85F), as advertised, but threw of pithy esters and a chalky mouth feel. Still needs a good while to condition, so any time saved in fermentation has been eaten up in the extra cold crash/conditioning stage - after which it tastes... Fine. Probably best used for hazies (with a chloride heavy water profile) or in farmhouse ales. Don't expect this to replace your more traditional yeast variants in your tried and true recipes. It has its place, but it will take you a while to figure out where that place is for you.

I was unsure how it would work for me as I e had off flavors in production beers that used Kveik yeast but I am impressed. It was active quickly and the taste is awesome!

I was unsure how it would work for me as I e had off flavors in production beers that used Kveik yeast but I am impressed. It was active quickly and the taste is awesome!

This stuff really lives up to its hype.

This stuff really lives up to its hype.

Fermentation was complete in about 36 hours @ 102 degrees

Fermentation was complete in about 36 hours @ 102 degrees

This is some really strong yeast! It goes right to work as soon as you pitch it.

This is some really strong yeast! It goes right to work as soon as you pitch it.

I bought some more because I was frivolous with the first one but I have been harvesting this one and it works great even dried as chips!

I bought some more because I was frivolous with the first one, but I have been harvesting this one and it works great even dried as chips!

It's a good yeast but don't really see all the hype about Kevic yeast

It's a good yeast but don't really see all the hype about Kevic yeast

I did a small yeast starter for 24 hours using 2 packs of the Voss Kveik yeast and within 5 hours of pitching the yeast it was fermenting like crazy. It basically finished in about 2 days @ 90F. Amazing yeast and I will be washing the yeast and keeping it for my next batch.

I did a small yeast starter for 24 hours using 2 packs of the Voss Kveik yeast and within 5 hours of pitching the yeast it was fermenting like crazy. It basically finished in about 2 days @ 90F. Amazing yeast and I will be washing the yeast and keeping it for my next batch.

This family of Kveik yeast is my new "go to yeast" due to is temperature and ABV tolerance. Along with the bonus of a great flavor profile that works well with most beer styles. This yeast will clear up quicker than most when cold aged for a few weeks.

This family of Kveik yeast is my new "go to yeast" due to is temperature and ABV tolerance. Along with the bonus of a great flavor profile that works well with most beer styles. This yeast will clear up quicker than most when cold aged for a few weeks.

Look forward to brewing when I’m usually shut down by temperature. I live in warm climes for five of twelve months. Now I can brew far longer into the Spring and Summer with the use of this yeast.

Look forward to brewing when I’m usually shut down by temperature. I live in warm climes for five of twelve months. Now I can brew far longer into the Spring and Summer with the use of this yeast.

It's true you can be drinking beer in less than a week from brew day with this yeast. Amazing to run it at 95-100F and get no off flavors. I have found that the beer does improve with a little aging two or three weeks to develop the flavors of the malt and hops. Hazy IPA fans this is a great yeast for you!

It's true, you can be drinking beer in less than a week from brew day with this yeast. Amazing to run it at 95-100F and get no off flavors. I have found that the beer does improve with a little aging, two or three weeks, to develop the flavors of the malt and hops. Hazy IPA fans, this is a great yeast for you!

After a year and a half trying out different yeast for HAZY IPAs (NEIPAs) I finally got around to trying out the Voss Kveik. All I can say is that I'm totally blown away. I did a super simple recipe. 5 GallonAll Pilsner Malt,flaked oats and flaked wheat. Zero bittering hops during boil. Used 6 oz of hops in a 45 min whirlpool under 160 degrees. Pitched the Voss yeast at 80 degrees and then cooled it down to 74 degrees for the entire duration of fermentation. Day four I added 4 ounces of hops while fermentation was still pretty active. Day 8 I added 4 more ounces of hops after yeast had done it's job. Crashed it to 45 degrees on day 11 and kegged it on day 12. To my surprise I got a beautiful brilliant yellow color with that amazing haze I've been after for so long. By far the best perma-haze I've ever achieved. My final pint looked just as hazy as the first. Doing another batch now to see if I can repeat it.. Try this yeast, you won't be dissapointed. It is a BEAST...

After a year and a half trying out different yeast for HAZY IPAs (NEIPAs) I finally got around to trying out the Voss Kveik. All I can say is that I'm totally blown away. I did a super simple recipe. 5 Gallon All Pilsner Malt flaked oats and flaked wheat. Zero bittering hops during boil. Used 6 oz of hops in a 45 min whirlpool under 160 degrees. Pitched the Voss yeast at 80 degrees and then cooled it down to 74 degrees for the entire duration of fermentation. Day four I added 4 ounces of hops while fermentation was still pretty active. Day 8 I added 4 more ounces of hops after yeast had done it's job. Crashed it to 45 degrees on day 11 and kegged it on day 12. To my surprise I got a beautiful brilliant yellow color with that amazing haze I've been after for so long. By far the best perma-haze I've ever achieved. My final pint looked just as hazy as the first. Doing another batch now to see if I can repeat it.. Try this yeast you won't be dissapointed. It is a BEAST...