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This is probably the issue. Increase fermentation temperature to 80 - 90F next time. It should improve.

I'd go with Mosaic or Simcoe because they're not predominantly citrus, so you'd get a more complex beer. So something like... OG: 1.055 - 1.060 100% Maris Otter Simcoe to 30 IBU @ 60 mins Simcoe to 15 IBU @ 20 mins Simcoe to 10 IBU @ 5 mins 1g/L Simcoe @ 65C Whirlpool 2g/L Simcoe @ dry-hop...

It wasn't my intention to offend, I simply meant to say that there is a lot of old dogma that goes unquestioned because it works (read: doesn't fail). Challenging that dogma is how we discover new things, but most challenges to dogma will fail because dogma is dogma for a reason (survival)...

The pH level could be due to warm Calibrate, but you also gotta measure pH of the wort at that calibrated level for best results. If you stick your pH meter in hot liquid, it'll show that it's far more acidic than it actually is.

Grain to glass in three days is possible. I've done grain to glass in 5 days with Lutra with bottling (fermentation done in the morning of day 3, bottle fully carbonated on day 5). Kveik really is demon yeast compared to other ale strains. The beer continued to evolve and mature as weeks and...

Funky like dank funky, or funky like sour / acidic funky? What's the bitterness like in this one? Do you feel like the bitterness is also muted, or just the flavor and aroma?

I'm in the process of designing a West Coast IPA that's gonna use Lutra as yeast. For now, the malt bill is as follows: 65% Pilsner malt 15% Pale malt 10% CaraMunich II 5% Carapils 5% Acidulated malt But the real question is the hops. I've heard Lutra can eat up a lot of hop flavor. I've...

Overpitching is another common problem with kveik yeasts in general, so you might get a ton of yeasty flavor.