Do you have experience with this yeast?
Fermentation that is completed in 5-7 days at 25°C (77°F) -- will it work at 72f?
Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew® Voss yeast when producing traditional
styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.