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I've made a few beers Lutra. They were good, but not the same as a true lager.

From my experience, kveik slows down towards the bottom of it's temperature range. The 2 lutra batches that I bottled were in the upper 70s and carbonated in a week.

I just finished the keg of version 3. It finished a bit dry. I think it was the Nottingham yeast. It needed a touch more sweetness. I probably wouldn't use that yeast again without adding a little more c60 or adding a little lactose.

I will be kegging. I'm leaning towards a märzen or festbier to have around Oktoberfest time. I haven't decided on a yeast, but will probably do 34/70 or MJ Cali lager but am open to liquid yeast as I just built a stir plate. I'm not in a rush to drink as I get growler club beer every week which...

I am looking to brew something this summer and ferment with lager yeast for the first time. I have fermentation temp control (mini fridge) that I will be using as ambient house temps are 77-ish in the summer. I have read about half of the warm fermented lager thread. For my first attempt at a...

It certainly was dank. I liked it.

I just tried North Coast's Steller IPA and was wondering what hops they use on this one. It wasn't listed on their website and a quick Google search didn't net me any results. It got pretty dank as it warmed up.

Pick me please

+1 for festbier

Belgian table beer. It's only 4%, so a large glass won't get you drunk

I've had some really good one off beers at their taproom. Too bad they don't put most into regular production

This was really good. Way better than the one they made for Oktoberfest

Hopefully they don't sell out instantly like the duotight disconnects

Last year they were still making summerfest, but it was only available at the (Chico) tap room.

Would you mind sharing the full recipe? I have some loral hops that I've been wanting to try.

Track 7 Subliminal Thoughts. CTZ Cryo, Strata, Galaxy & Chinook. It's super dank and tasty. I'll get a photo at some point.

Reminds me of the snake episode of Rick and Morty

They have a recipe book you can buy. I think I got it inside of a kit years ago. I'm not sure if the recipes you are looking for are in there.

Nottingham would work as well.

Pulled pork on a Weber kettle with a little apple wood. Meathead's Memphis dust rub. One of my best.