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Gotta agree also, fast Kveik when I want a hoppy thing is about all I can recommend.
Looks nice! I was able to hide the flavor and cloudiness under 5% cara-aroma plus 5% pale chocolate malt with moderate Simcoe, but I really couldn't call that creation lageresque.@Jackson Akson
I'm not crazy about any of the Kveik yeasts I've used where the yeast has to stand on its own. But it does have a place in my brewing as long as I can hide it behind grains, hops, or in my case flavorings. Here's an Apricot Wheat I fermented with Lutra because I needed a quicker turnaround. Transferred to the fermenter at 85° and kegged 5 days later. Dropped absolutely clear in a couple weeks. It scored a respectable 30 at a BJCP-judged contest, and the BMC crowd seemed to love it.
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For another data point I fermented a 1.052 wheat beer with Lutra and had an 84% attenuation finishing at 1.008. I transferred to the fermenter at 85 degrees F and didn’t use any temperature controls.Brewed my first Lutra beer. It really over-attenuated, 93%! 72deg F over 6 days. Recipe had an original gravity of 1.044, and I expected about a 5.0% beer with about 80% attenuation. I think Lutra is a monster. Also, beer has a slight astringency, probably from over-attenuation. Next time I will plan to make a much higher gravity wort. Lutra is too hungry and alcohol tolerant to trust to a medium gravity beer.
Haven't had that behaviour and also no astringency. I think there might be an infection present. I've brewed some sub 1.05 beers with lutra.Brewed my first Lutra beer. It really over-attenuated, 93%! 72deg F over 6 days. Recipe had an original gravity of 1.044, and I expected about a 5.0% beer with about 80% attenuation. I think Lutra is a monster. Also, beer has a slight astringency, probably from over-attenuation. Next time I will plan to make a much higher gravity wort. Lutra is too hungry and alcohol tolerant to trust to a medium gravity beer.
All my lutra brews fermented outside in summer and hit close to 90. No temp control just a tarp to keep it out of direct sunlight. Took 2 to 3 days for most brews but usually took them down to 1.002-1.004. Never had any off flavors.Haven't had that behaviour and also no astringency. I think there might be an infection present. I've brewed some sub 1.05 beers with lutra.
Why not just dry the lutra from your next batch on grease proof paper and freeze the flakes. Then freeze those flakes of yeast.Playing around with Lutra again this weekend. Actually in the process of thawing out a tube from the freezer bank and stepping it up. Going to use it on a cream ale. Once fermentation is complete I'm going to play with racking it to a keg on a priming solution, let sit for 3 weeks, pop in the kegerator at serving temps for 36-48 hours, fine with gelatin, then enjoy!
Lutra is rarely used here so not sure about going through all that trouble for a yeast that might be used once a year or so. May play with that way down the lineWhy not just dry the lutra from your next batch on grease proof paper and freeze the flakes. Then freeze those flakes of yeast.
Come brew day just take about 4cm X 4cm of flake out of the freezer and lob it straight in the wort
Wishing you the best! My setup would have been much cheaper if I had been able to get Lutra to work, but oh well. I just pitched the yeast (US-05) into my own batch of cream ale I brewed this afternoon. I went 8 lbs 2 row, 2 lbs maize, 0.25 lbs Carapils, 0.25 lbs honey malt and 1 oz total crystal hops (split at 60,30,0 min). I'll ferment at 65F for a couple weeks. I am going to try adding a couple ounces of vanilla extract at kegging this time. Hopefully I don't regret it.Kegged this batch yesterday. There was a hint of lemon/citrus so going to dose with gelatin either today or tomorrow then give it a full two weeks of carbing in the keg to see what happens. Cold conditioning/gelatin may just be the trick here. Really pulling for this strain to become the house cream ale strain...Come on Lutra
2 oz of Vanilla still may be a lot. I'd start with a tbl spn and go from their. Good luck.Wishing you the best! My setup would have been much cheaper if I had been able to get Lutra to work, but oh well. I just pitched the yeast (US-05) into my own batch of cream ale I brewed this afternoon. I went 8 lbs 2 row, 2 lbs maize, 0.25 lbs Carapils, 0.25 lbs honey malt and 1 oz total crystal hops (split at 60,30,0 min). I'll ferment at 65F for a couple weeks. I am going to try adding a couple ounces of vanilla extract at kegging this time. Hopefully I don't regret it.
It doesn't look like anyone answered this, but yes, it is sold in both liquid and dry form. Most of the homebrew supply stores/sites sell both forms.I would love to try Lutra, but I can't seem to get my hands on any here in Japan. Has anyone tried drying it?
I have 22, 23 and 24 in the pipeline now. I can do it! Why be 0-21 when you can be 0-24?0 for 21 raises so many questions...
Cheers! (woof!)
Barn house funk is what I always get with it.The best way to use Lutra is to throw it in the trash, and use anything else.
All I keep reading is how clean a yeast it is, and every time I brew with it, I can tell it's Kviek. Especially in lighter beers. Definitely a funk...Barn house funk is what I always get with it.
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