I saw this advertised in one of my magazines. it is supposed to mimic a lager at ale temps. I'm excited to try it but haven't been able to find it. Has anyone used this yeast and how does it perform.
This is good to hear because it's basically what I'm doing with it starting in a couple weeks. Since my kegerator died (freezer) I've had to repurpose my fermentation fridge back into the kegerator it was originally leaving me without temp control.Made a Munich Hellas with it... Excellent beer it produced. Very clean and crisp. I saved yeast from that batch going to try it out on an Oktoberfest next.
Wow, somebody who commented that they were gonna make a beer, then actually came back to report on it... a rarity these days!Circling back to this: This yeast is amazing. I just kegged up the kolsch-style beer I made with it and I let it sit in the fermenter for about 10 days. It was pretty much done fermenting after 4 days or so. Kegged the beer today, it's bright, attenuation was great, and it tastes just fantastic. Clean, maybe a hint of a fruitiness, like a normal kolsch-like yeast. Amazing. I highly recommend this yeast to anyone who doesn't have temperature control for fermentation. And since I lost my fermentation fridge recently, this is a game changer for me. Next up is an Oktoberfest-style beer with it. Should be ready to roll for September and Oktober drinking
My life is fantastically boring. I've got lots of time to do these sorts of thingsWow, somebody who commented that they were gonna make a beer, then actually came back to report on it... a rarity these days!
Made a Munich Hellas with it... Excellent beer it produced. Very clean and crisp. I saved yeast from that batch going to try it out on an Oktoberfest next.
Yeah, it's not absolutely clean like many lagers yeasts. It does have a light fruit ester. But it's very pleasant. I'd put it more in a kolsch category than a lager. But, to me, I'm just as happy with a bright crisp kolsch as I am a nice malty helles. They both serve the same purpose for me. I'm brewing another "helles" today with it. 8 1/2lb Best Malz pils, 12oz Weyermann Barke Munich I, 1oz Mt. Hood FWH, Lutra pitched at 90F. The one I have on tap, which is very similar, is great. Definitely checks that box for me since I now have no ferm temp control.I also used this in a Helles Lager. I fermented under 20 psi in korny with a spunding valve at room temp. Fermented in about 3 days and then put it in the fridge after a week. I did not rack the beer off the keg, just put it straight in the fridge. It was a little fruity and cloudy for the first week or so, now its clear and clean. Excellent yeast.
Man, I can't believe you didn't harvest it. This yeast, I've brewed with 3 times now and every single time it has started fermenting within about 30 minutes and vigorously within a couple hours. It's insane.Ok, since I started this thread I brewed a pils with it and I can honestly say I'm shocked. Tasted great and cleared without the need for gelatin. I wish I had harvested, but will next time. This is a great summer yeast.
The pils I pitched yesterday morning had a nicely hissing spunding valve at about 5psi by the late afternoon. It's been going continuously since then. Not as vigorous of a hiss as Voss at 95F, but this is being held at 70F.Man, I can't believe you didn't harvest it. This yeast, I've brewed with 3 times now and every single time it has starting fermenting within about 30 minutes and vigorously within a couple hours. It's insane.
The pils I pitched yesterday morning had a nicely hissing spunding valve at about 5psi by the late afternoon. It's been going continuously since then. Not as vigorous of a hiss as Voss at 95F, but this is being held at 70F.
Yeah, like I said, it's not lager clean. It's more kolsch-like, I'd say.It was done yesterday morning so I started cold crashing it. Tonight it's chilled and carbed so I pulled a glass from the fermenter. Surprisingly good for how young it is, not as rough and yeasty tasting as many beers a week from brew day.
It has some mild background fruitiness, doesn't taste like a super clean 34/70 pils. I'll have to see how it ages after I keg it tomorrow.
I brewed up another beer yesterday and put it straight onto the entire yeast cake. In a day at 70 and ~5PSI it went from 1.048 to 1.019. I increased the temp to 72, and tightened up the spunding valve some to hopefully end up in the 20-25PSI range. I'll bump it up another 2 degrees tomorrow night and it should be ready to crash by the weekend. Today's samples tasted great.It was done yesterday morning so I started cold crashing it. Tonight it's chilled and carbed so I pulled a glass from the fermenter. Surprisingly good for how young it is, not as rough and yeasty tasting as many beers a week from brew day.
It has some mild background fruitiness, doesn't taste like a super clean 34/70 pils. I'll have to see how it ages after I keg it tomorrow.
I picked up a package of Omega Lutra at my LHBS yesterday with plans to brew a Schwarzbier, and ferment at room temperature with it. Anyone know what the recommended pitch rate for a 6.5 gallons of wort (5+ gallons packaged) would be? I know with a recent neipa I brewed with Omega Voss I pitched one tablespoon of slurry. But that was fermented at around 94° Can you under-pitch this when fermenting at 70°, should you? Or just pitch the full package and let it rip?
I second this. The whole point of Lutra is that it’s “shockingly clean.” The whole point of intentionally underpitching is to the stress the yeast and encourage ester development. Seems counterintuitive. I really, really like the one beer I made with Lutra. I pitched the whole pack, no starter, and doubled the yeast nutrient. Pitched it at 85 and fermented the whole time between 84-86. Zero complaints, just a perfectly fermented beer with little contribution from the yeast that was done in 3 days.From what I understand, the point of under pitching Kveik is to stress the yeast and encourage the production of esters, etc. So what i did was make a small starter for an 8 gallon batch and it came out great. I still fermented hot.
From what I understand, the point of under pitching Kveik is to stress the yeast and encourage the production of esters, etc. So what i did was make a small starter for an 8 gallon batch and it came out great. I still fermented hot.
Makes sense as I'm not interested in encouraging esters, I just want a nice, clean schwarzbier. I'll pitch the full pack. Just interested, what did you each brew?I second this. The whole point of Lutra is that it’s “shockingly clean.” The whole point of intentionally underpitching is to the stress the yeast and encourage ester development. Seems counterintuitive. I really, really like the one beer I made with Lutra. I pitched the whole pack, no starter, and doubled the yeast nutrient. Pitched it at 85 and fermented the whole time between 84-86. Zero complaints, just a perfectly fermented beer with little contribution from the yeast that was done in 3 days.
Scroll up to post #25Makes sense as I'm not interested in encouraging esters, I just want a nice, clean schwarzbier. I'll pitch the full pack. Just interested, what did you each brew?
Makes sense as I'm not interested in encouraging esters, I just want a nice, clean schwarzbier. I'll pitch the full pack. Just interested, what did you each brew?
It will be good. My Oktoberfest bier turned out amazing. Everyone who's had it says it's great and doesn't even question whether it's a lager or not. I'm thinking about brewing another one before the weather turns cooler...I brewed a west coast style IPL type of thing. Next up is a Marzen w Lutra—im really excited for this one.
Great. Every beer I've made with Lutra has taken off within an hour. I am absolutely floored by how fast of a starter it is.Update. Had a brew day from Hell. First time it's ever happened to me, but I wound up with a stuck sparge. Took forever to get the grain bed properly draining and reach my pre-boil wort volume. But, I persevered and got 5 gallons of wort goodness into the fermenter and pitched the Lutra Kveik at 80 degrees. This morning when I went to check on things.... WHOA!!!!!!!!! The airlock was already chugging away! I've never had a fermentation kick off this fast! Lutra is a beast!
I was really wanting to ferment this batch in my carboy so I could watch just how vigorous of a yeast Lutra is, but I couldn't find any of my drilled stoppers. Guess I know what I'll be adding to my shopping list next time I hit up the homebrew shop.Great. Every beer I've made with Lutra has taken off within an hour. I am absolutely floored by how fast of a starter it is.
Enter your email address to join: