Angel VOS Kveik Ale Yeast

Angel VOS is one of the most prominent and popular strains of Kveik ale yeast from the Voss region in Norway with a wide fermentation temperature range. The fermentation can complete around 2-3 days at high temperature (30-35° C) with a clean finish and crisp flavor. VOS shows a medium-high attenuation and a good tolerance (up to 12%ABV). The aroma profile fermented by VOS is relatively clean with orange and citrus flavor. VOS is recommended for fermentation of West Coast IPA, American pale ales, Blonde ales and Barleywine.

Fermentation Range:
77–104°F (25–40°C)
Ideal for fastest, most expressive fermentations: 95–104°F (35–40°C)

Usage Rate:
0.5–1.0 g/L (50–100 g/hL); adjust to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or high-stress worts

Rehydration Instructions:
Direct pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality.

Applications:

Temperature range: 20-35 °C
Apparent attenuation: 75-82% 
Alcohol tolerance: 12-14% (v/v)
POF phenotype: Negative 
Diastaticus: Negative 
Flocculation: Medium to high
Fermentation rate: High
Biotransformation: Low

USAGE 

Dosage:

50 to 100 g/hl, increasing yeast dosage under difficult fermentation conditions and high gravity. 

Rehydration method:

•    Rehydrate the yeast in 10 times its weight of clean boiled water at 25-30° C. in a sterile container.
•    Ensure all the yeast contact with water, leave it for 15 minutes and then gently stir to suspend yeast completely and rehydrate fully. Leave it for another 5 minutes at 25-30° C.
•    The rehydration process does not exceed 30 minutes. If it is above 30 minutes, yeast viability will be hurt
•    Pitch the rehydration yeast into the fermentation vessel. The temperature difference between the wort to be inoculated and the rehydration yeast should never be over 10° C.