Omega Yeast | OYL-061 Voss Kveik | Beer Yeast | Double Pitch | 225 Billion Cells
Omega Yeast | OYL-061 Voss Kveik | Beer Yeast | Double Pitch | 225 Billion Cells
SKU: OYL061
$14.99
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R
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.
R
great site and rapid shippingterrific products
B
Install a blow off tube with this yeast from the beginning. Started quick at about 80F and attenuated beyond package description.
G
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.
T
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!
r
This stuff really lives up to its hype.
D
Fermentation was complete in about 36 hours @ 102 degrees
A
This is some really strong yeast! It goes right to work as soon as you pitch it.
M
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!
P
It's a good yeast but don't really see all the hype about Kevic yeast
C
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.
J
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.
E
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.
T
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!
J
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...
R
I tend to ferment on the cooler side with this yeast at 72 degrees and I get clean yet unique flavor profile. I made an Amber with this yeast and it is one of the best beers I have made so far. Last night I pitched yeast I harvested from the same Amber 57 days ago into a pale ale and 12 hours later a thick krausen has formed. This is good stuff!
D
This yeast surpassed my expectations. I went against my better judgement and pitched and fermented at 90f. Final gravity was reached in 18 hours on a 1.065 beer. This yeast threw some awesome orange esters! By far the best NEIPA I’ve brewed to date using this yeast.
K
Super fast, easy to have beer in less than 2 weeks, even with dry hopping and bottling. Clean citrus flavors. Does not clear well, even using Whirlfloc and cold crashing. Did not try gelatin. Looks slightly hazy, but the taste is great. I top-harvested some, so I will see how many times I can re-pitch.
d
This yeast is a beast! Fermented a NEIPA at ~80F. No off flavors whatsoever. Hints of candied oranges, sweet bread, and soft citrus. Fermentation complete in 6 days, I was drinking it after 10 days!This yeast isnt super flocculant though, so not as much haze is produced as a result of biotransformation.
R
Used to make a triple IPA. Made a delicious, hazy 11.3% brew after just a few days at 90+ degrees. No phenolics whatsoever.
R
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.
p
Amazing phenolic from my yeast starter ranging from bananas, cherries, citrus and other stone fruits. I started seeing bubbles on my airlock within an hour. I used two pack on a 4 gallon starter with air stone. Packs were 45 days old. Drying the yeast cake from the starter now.
A
I ordered this yeast with ice packs and half of the bags are flat and half are bloated. Are the bloated ones any good to use???
Yes just make a starter
They will likely be okay to use still. It is always best practice to do a starter fermentation by pitching the yeast into a half gallon or so of wort for a day before adding it to your main batch. If there appears to be activity in the starter fermentation then the yeast will be good to go for the full batch. You can brew a starter wort ahead of time or simply sequester some of the wort from your brewday.
A
Because it can ferment at such a high temp so I even need to worry about an ice pack or anything for shipping?
Im scared to even attempt to use the pitches I finally received after 6 damn days in transit from Pittsburg CA which is literally 2.5 hours drive away from me
Hi Zek - We highly recommend adding ice packs to orders for any purchases of yeast.
A
Should we pitch the entire packet on a 1.080 OG or under-pitch it is as Lars suggests?
I always pick the entire amount as indicated on the manufacturer's recommendation for 5 gallons. I always follow the manufacture's recommendation since it is their product they developed. But the beauty of making your own brew is you can experiment. Sometimes it produces surprises good or bad.
I only used this twice with the same routine. 1.055 pale ale and a 1.060 ipa. At room temp. (68F). I let it free rise to about 75F. At least that was the highest I saw. Both had one pack about 60 days from package date. Fairly clean with a Slight citrus to the recipes. Both used wlp-001 normally. I think a single pack will do it fine but may take longer. Also may stress the yeast more creating more esters/citrus. I don't think you'll have a bad beer but if the citrus is too much temp control or a starter may be needed for the next one. Sometimes with new ingredients you just need to play a bit to figure them out.
Ugh you're a brewery asking this question? As a brewery you have a huge amount of resources at your disposal. Asking retail customers this type of question makes you a fool. I am envious that you have a brewery with little knowledge. "Should we pitch the entire packet on a 1.080 OG or under-pitch it is as Lars suggests?" The short answer is don't under pitch. Consistency issues will arise
Depending on batch size I did a starter for a 1070 20G batch and pitched at 95F and it took off. Beer turned out great.
Pitch the entire package. It’s always better to over pitch rather than under. Cheers
Underpitching appears to be from all accounts where the Voss character (peach/orange) really comes out. I made a 1.072 OG batch with a .5M/mL/P pitch rate and got incredibly strong orange aroma and flavor. Unlike anything I've ever encountered.