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I tried 2 lager-like beers with this yeast and they both took a while to clean up flavor-wise and in appearance in the keg. I had high hopes for Lutra but I ended up going back to easy to use lager strains. Here’s one of those beers.

Is anyone here using the Mr Beer barrel fermentors for 1 gallon recipes? They are about 2.25 gallons and I’m a little concerned about the headspace and the no seal. thinking about picking up 2 gallon buckets but not finding any ported ones - I like to bottle right off of primary

it’s already happened- order a “Pale Ale” from a local brewery in New England at a bar or restaurant and 9 times out 10 that will be a hazy beer. Same with IPA, it’s unfortunate, but that’s where we are. It would be ideal for Brewers to add NEIPA or NEPA or Hazy to their name but not always the...

I had a Heady up in VT a few weeks ago, canned 3 days before I got it. It was interesting to drink that beer recently- it had a really firm bitterness and malt profile that I hadn’t experienced in a while. “IPA” has been so redefined in just the past 4-5 years that this beer now seems like an...

I may give the 20/20 or 15/15 a shot once I get a few 1 gallon batches down. I want to see how the fermentation goes in my mr beer fermentor - I’ve done plenty of 2 gallon batches in those, but these are my first 1 gallons. my main motivation is to save time - I’m really more into recipe...

The only issue I’ve had was last winter with a German Pilsner - I’m not sure if it was the short boil of pils malt or some issues with the lager yeast (the yeast got stuck in the pandemic shipping issues) there was some DMS in this beer and I dumped a bunch. I use pils base malt for everything...

Curious to see if anyone does “Short & Shoddy” 1 gallon batches? Short & Shoddy I just brewed a 1 gallon Belgian-style pale last night with 30/30 mash and boil. 1.5 hours total which may be nice for after work brew sessions. I've been brewing all my beers this way for the past couple years...

Do you have to be worried about PH levels when using this yeast? I remember hearing a podcast with the owner of Athletic Brewing talk about really strict measuring in the brew process b/c of bacteria issues in the finished product- I suppose that may be why they tell you to pasteurize.

Thanks for the info!

thanks, can you point me towards a few of them? Doing some research currently 😁

I’m about to get into some English style recipes and have a big sack of pilsner malt to get through. Any tips on using it in these styles? I’ve made some goldens with EKGs that have worked out with pils and British yeast but not sure if anyone compensates for anything missing in the base malt.

I use a shorter version with 2.5 gallon kegs and it has drastically improved my hoppy beers like NEIPAs. I don't dry hop in the primary anymore with those beers, just large whirlpool then keg hops. I keg condition too which I think helps with any O2 pickup on transfer. You will gauge over time...

So as a few people have mentioned above there are external factors like poor glass handling, tap lines, terrible pours, etc. definitely something to consider and try to manage as a brewery. A lot of that is out of your hands though. What’s interesting is that I’m seeing the actual breweries...

I brew mostly session beers so no starters for the larger pouches of liquid yeast (omega mostly) or dry yeast BUT I do make a starter from any saved yeast (I save in mason jars ) from a previous batch or a Lager.

Probably better off with this. Bananza™ Ale | Omega Yeast

Anyone have handy what size tubing they are running off the drain spigot? My second brew (pilsner) went well, but when I went to drain there was some spraying of wort that I wasn't too psyched on and had to "Angus "Mac" MacGyver" some smaller tubing to drain. Also, anyone on the fence of...

I brew2.5/3 gallon batches and have been fermenting in my SS Brewbucket that’s 7gals - no issues, I just make sure to not take the lid off after say 2 days.

What was so bad about the batch? Off flavors? It seems pretty young and although Lutra is hailed as a clear, lager-like 48 hour and done yeast it still needs the same ale yeast conditioning in the 2 brews I made with it. 2-4 weeks in bottle/keg.

Visual impact, but it also contributes to the aroma of a beer. IMO head retention is also a sign of the quality of the beer and the brewer's process. I've had some cask beers in England where they fill it to the brim, but more often than not poor head retention was poor glass hygiene...

A lot of brewpubs 10-20 years ago used brew an “American Brown” which had always been fairly hoppy bordering on IPA levels, usually C hops. Similar to Mike McDole’s recipe above.