Dehydrated Voss Dried Yeast (Ragnar) 500g

6500

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Description

A single yeast strain isolated from a farmhouse blend from the Voss region in Norway.

The most popular and well known Kveik Strain, this is a dried version of the Voss strain which we are proud to introduce. Extreemly thermotollerant push this yeast as high as 40 degrees to increase the ester profile. Produces orange and citrus esters. Perfect for high gravity brewing as it also has a very high ABV tolerance.

 

 

Weight .500 kg
Industry

Beer

Yeast

Dried yeast

Beer Styles

Amber Ale, Brown Ales, Double IPAs, Imperial Stouts, IPAs, NEIPAs, Pale Ales, Porters, Red Ales, Stouts, West Coast IPAs

Temperature

30-40C

Flocculation

Medium

Attenuation

76-80%

Recommendation for Liquid Yeast

  • Framgarden

    Our new kveik strain has been selected for its ability to produce big tropical esthers, pineapple and mango. With a red apple hint in the background. This liquid yeast isolate is from the Stordal region in Norway. It is highly flocculant farmhouse strain.  

    • Flocculation: High
    • Attenuation: 73-80%
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  • Funky Pineapple

    A very interesting yeast to experiment with. Produces powerful tropical fruit flavors at normal ale temperatures. At higher ale temperatures, it starts to produce funky aromas with even more aggressive pineapple notes. Was originally categorized as a Brettanomyces strain. STA1 positive, promoter region negative.  

    • Flocculation: Low
    • Attenuation: 73-80%
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  • Recommendation for Dried Yeast

  • Pinnacle S – Distillers Yeast

    WHC Lab are pleased to offer the Pinnacle Distillers Yeast S, an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. it has a high tolerance to early residual sugars. Has a high cell count (>1 x 10*10 cells/g) Rehydrates well in direct pitch applications Has high ethanol and […]

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  • Sour Hour Dried Yeast (500g)

    A new product for the brewing market, this is a dried lactic acid producing yeast. As an alternative to kettle souring you can produce the wort as per normal (Dont have to worry about IBU). The yeast is pitched in as per normal yeast temps (18-22C). The Sour Hour yeast will convert simple sugars in the wort […]

    • Flocculation: Low
    9500
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