Thoughts on Voss/Nova Lager fermentation temps

[Craigerrr]

Lol.

I brewed a batch on Thursday last week. 15.5og and it is done today. Cooling(60f) it down today so that I can collect yeast tomorrow and dryhop tomorrow to pack on Friday.

If I didn't need the yeast I could have dryhopped it today and packed it on Thursday!

I let it warm back up to room temp (77f) as soon as I toss the hops. And then I will crash it down the day before I carb and pack it.

I pitched on Saturday, it should be done tomorrow or the next day.
Got a little antsy and gave it some dry hops yesterday afternoon.
Will probably toss the rest of the hops in tomorrow afternoon or evening.

 

[Zambi]

My main reason for using voss is that it can handle high temperatures without needing temp control.
Other than that, I give it more or less the same time as my other yeast brews.
Added advantage, you only need a little sprinkle of it.

 

[Bigbre04]

My main reason for using voss is that it can handle high temperatures without needing temp control.
Other than that, I give it more or less the same time as my other yeast brews.
Added advantage, you only need a little sprinkle of it.

I love voss. It kicks ass and has great flavor! I still pitch heavy, just out of sheer convenience. I think according to the calculator, I only need something like 160g. I always pitch half the 500g block.