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I know lots of folks use Lutra for NEIPA's, though my bet is it's not great at producing some of the fruit notes from London III or Juice-varients. Still, it's worth giving it a go for a pale I would think -- at the very least, it should let the hops shine. I made a pseudo-lager, because many...

Thanks. This is my first time using Lutra. I made a pseudo-lager, west coast pils with a healthy whirlpool of Idaho-7. I'm on day 6 and the beer is still pretty hazy. (Fermentation was done in 3 days.) My gut tells me that Lutra can shave 2-3 days off my usual process, which is usually one...

Not getting much response to this question, for whatever reason. Perhaps not enough people have used Lutra. But I've looked around and found some videos of rather hazy lagers that were grain to glass in 4-7 days. All said it was tasty, but they looked more like NEIPAs. I'm not one to obsess...

My goal is always to make the best beer possible and not rush things. I tend to be skeptical of brewers who say they went grain to glass in a 7 (or less) days, etc. The shortest time I've ever gone (grain to bottle) is 2 weeks, with one week to ferment and one week to clear. Even that was too...

+ 1 on using a hydrometer for FG. I actually use my refractometer, Tilt, and hydrometer to get the OG. Mostly because the Tilt almost never gets the OG correct. Then I use the hydrometer to check against the Tilt for the FG. I do find that the Tilt is better at FG. But I agree with the...

My guess is you will be fine with two packs. I just re-read Lars Marius Garshol's book, and he suggested that even low pitch rates work. I pitched 1 pack of Lutra into a 5 gallon batch on Monday and it's almost finished. Should hit terminal tomorrow, on Day 3. (BTW, I stopped rehydrating...

I just received a bit more info from Lallemand. In line with your suggestion, they recommend pitching 70 percent "clean" yeast (such as Belle) and 30 percent Sourvisiae. But it could take some experimentation via a few batches. To your point, I also think you need to be ready with some lactic...

Point well taken. For my failed Philly Sour Saison I actually opened the bottles and dropped in 1 ml of lactic in each, which dropped the pH to 3.4 from 3.8. Still not a Saison, but a drinkable sour. I sacrificed a bit of carbonation, though the Saison yeast might keep chewing a bit...

I exchanged a few emails with a Lallemand rep yesterday. Here is what I currently understand about Sourvisiae: It's a GMO ale yeast, modified to produce lactic acid and alcohol. On its own it produces really sour beer (3.0 pH), so a lot of people blend it with a non-sour beer. It can be...

D'oh! I haven't actually used it yet.... I just assumed they sold it in homebrew packets. Edit: I think they do sell it. Not at my LHBS, but they appear to have it at MoreBeer: Sourvisiae® Ale Yeast (Lallemand) | MoreBeer I got here because I co-pitched with Philly Sour and it didn't...

I'm emailing with Lallemand right now - they are really responsive to questions. So far I have found that co-pitching will indeed result in higher pH (in the mid 3's), but there is a pitching ratio. Here is the chart they sent. I still can't quite tell what ratio to use? Though it seems...

It didn't quite get into the nitty gritty about expected final pH when co-pitching, unless I missed it. I wonder if yeast percentages and cell counts are key? In a perfect world, I could pitch equal amounts of Sourvisiae and Saison yeast and get a pH around 3.4 - with plenty of Saison character.

Does anyone have experience co-pitching with Sourvisiae? I want to make a sour Saison. On its own I read that Sourvisiae will bring the pH down to 3.0 or 3.1, which is a bit too tart for me (I prefer 3.4 or so). If I co-pitch will Saison yeast, could I expect a little higher pH?

Turns out that a different yeast, Sourvisiae, from the same company, would have been a better choice. It's a GMO sacch yeast that sours, and can be co-pitched from the start. On its own it will give a final pH of 3, which is a bit too tart for me. But I wonder if the pH would be a bit higher...

Well, when I pitched the Saison yeast it appeared to stop the souring... And by then the wort was too acidic for the Saison yeast to work very well, if much at all. So I did not get a sour Saison as planned. Bottom line is you can't easily co-pitch when using Philly... I could try a BIG pitch...

So I decided to open the bottles and dose them with some lactic acid. It worked! Still not much Saison flavor, but at least they are sour. Kind of begs the question.. maybe I should just make a Saison and add lactic post fermentation. I suppose using Philly would reduce the amount of lactic...

Well, I am currently enjoying my Belgian Dubbel and a Quad that I bottled a year ago... So the bottles are good for years if they are the style that ages well. On the other hand, I would drink up my NEIPA's and IPA's within two months, because hoppy beers don't age well using any process. I...

I am not sure any process will keep a NEIPA fresh for three months, but I spent two years figuring out how bottle and not to oxidize them. I use that process for all of my beers now. As mentioned, do not ever transfer. I bottle right from the fermenter into bottles with the sugar already in...

As others have noted, if you get a carboy with a spigot you can skip the bottling bucket too. With few exceptions, I bottle all of my beers right from the primary fermenter. Especially any beer with a ton of hops. If you transfer an IPA or NEIPA to the bottling bucket you will oxidize it.

I had hoped it would sour first, and then I could pitch the Saison yeast. But my plan did not work. I didn't get enough souring, and the Saison yeast did not take off.