Omega Lutra yeast?

[stealthfixr]

Has anyone any experience with pressure fermenting Lutra?

 

[Snark_Wolf_Brewing]

Has anyone any experience with pressure fermenting Lutra?

Can't say that I have, but seeing how kveik yeasts ferment best at higher temperatures, it would be interesting to see what effects pressure would have on fermentation.

 

[RoggPodge]

I am so excited after reading this thread. Finally doing my first All Grain on the 31st! I decided to do a Kölsch style. I was debating Lutra or a traditional Kölsch Yeast. My mind is made up. I was planning on cold crashing and "lagering" at 35-40deg for a few weeks. Has anyone tried that with Lutra?

 

[Miraculix]

I am so excited after reading this thread. Finally doing my first All Grain on the 31st! I decided to do a Kölsch style. I was debating Lutra or a traditional Kölsch Yeast. My mind is made up. I was planning on cold crashing and "lagering" at 35-40deg for a few weeks. Has anyone tried that with Lutra?

You might want to ask yourself the question why you might want to do that.

 

[Antonio Martinez]

Here's a shot of the robust porter I made with outta. Not quite fully carbed yet but still very good. I'm surprised how clean it is. Ended up fermenting cool, for kviek, at 72F and pitched a single pouch into 5 gallons of 1.074 wort. I'll definitely be experimenting with lutra more.

 

[RoggPodge]

You might want to ask yourself the question why you might want to do that.

Meaning? What part are you questioning?

 

[Miraculix]

Meaning? What part are you questioning?

I simply want you to lay out why you would want to cold condition this. If you think about the reasons cold conditioning might be done for and compare this to this yeast, you might find the answer yourself.

From personnel experience regarding the necessity of cold crashing or not, after 7 days in the fermenter, I bottled perfectly clear beer. All the time at room temperature around 20c.

 

[AzOr]

Anecdotal experience here- I recently brewed a strong porter and split the batch into two 3 gallon batches.
The first batch I added ancho, cocoa and almonds. That was fermented with Imperial pub.
The second batch I added fresh and dried mint. That was pitched w Lutra.

Obviously it’s not a direct comparison of the two diff yeasts but they were both clean and didn’t have any yeast character that I could detect.
The Lutra was fermented at about 75f.
The pub was fermented at about 65f.
I’m happy with both and wouldn’t hesitate to use Lutra in the summer or if I’m in a time crunch.

 

[stealthfixr]

Are typical yeast starters used with Lutra?

 

[Miraculix]

Going to give this yeast a go in a couple weeks, with this Psuedo-Oktoberfest recipe:

Brewfather Link

Lutrafest Pseudo Lager
Märzen
5.9% / 14.2 °P
All Grain

69% efficiency
Batch Volume: 5.15 gal
Boil Time: 75 min
Mash Water: 7.48 gal
Sparge Water: 0.79 gal
Total Water: 8.27 gal
Boil Volume: 6.4 gal
Pre-Boil Gravity: 1.053

Vitals
Original Gravity: 1.058
Final Gravity: 1.013
IBU (Tinseth): 21
Color: 11.5 SRM

Mash
Strike Temp — 154.9 °F
Temperature — 150 °F — 90 min
Temperature — 168 °F — 15 min

Malts (11 lb 12 oz)
4 lb (34%) — Avangard Pilsner Malt — Grain — 1.8 °L
3 lb 8 oz (29.8%) — Viking Malt Munich Light — Grain — 6.6 °L
3 lb (25.5%) — Avangard Vienna Malt — Grain — 2.8 °L
1 lb (8.5%) — Caramunich Malt — Grain — 41.9 °L
4 oz (2.1%) — Weyermann Melanoidin — Grain — 22.7 °L

Hops (2 oz)
1 oz (17 IBU) — Mount Hood 5.7% — First Wort
0.5 oz (4 IBU) — Mount Hood 5.7% — Boil — 15 min
0.5 oz — Mount Hood 5.7% — Boil — 0 min

Miscs
2.7 g — Baking Soda (NaHCO3) — Mash
5.3 g — Calcium Chloride (CaCl2) — Mash
1.5 g — Epsom Salt (MgSO4) — Mash
1.6 g — Gypsum (CaSO4) — Mash
4 ml — Phosphoric Acid 80% — Mash
1 g — Servomyces — Boil — 15 min
1 items — Whirlfloc — Boil — 15 min

Yeast
1 pkg — Omega Lutra OYL-071 78%
2 L starter
6.95 oz DME / 8.47 oz LME
324 billion yeast cells
1.19 million cells / ml / °P

Fermentation
Primary — 72 °F — 10 PSI — 7 days
Conditioning — 38 °F — 10 PSI — 14 days
Carbonation: 2.4 CO2-vol

Water Profile
Ca2+
59Mg2+
5Na+
32Cl-
86SO42-
48HCO3-
77

Any thoughts on the recipe and/or the need for a starter?

Why Munich, Vienna and caramunich? Unnecessarily complicated. I would stay with one of those, probably Vienna, but Munich should do it as well. Personal preference in play here...

 

[BeerFst]

Going to give this yeast a go in a couple weeks, with this Psuedo-Oktoberfest recipe:

Brewfather Link

Lutrafest Pseudo Lager
Märzen
5.9% / 14.2 °P
All Grain

69% efficiency
Batch Volume: 5.15 gal
Boil Time: 75 min
Mash Water: 7.48 gal
Sparge Water: 0.79 gal
Total Water: 8.27 gal
Boil Volume: 6.4 gal
Pre-Boil Gravity: 1.053

Vitals
Original Gravity: 1.058
Final Gravity: 1.013
IBU (Tinseth): 21
Color: 11.5 SRM

Mash
Strike Temp — 154.9 °F
Temperature — 150 °F — 90 min
Temperature — 168 °F — 15 min

Malts (11 lb 12 oz)
4 lb (34%) — Avangard Pilsner Malt — Grain — 1.8 °L
3 lb 8 oz (29.8%) — Viking Malt Munich Light — Grain — 6.6 °L
3 lb (25.5%) — Avangard Vienna Malt — Grain — 2.8 °L
1 lb (8.5%) — Caramunich Malt — Grain — 41.9 °L
4 oz (2.1%) — Weyermann Melanoidin — Grain — 22.7 °L

Hops (2 oz)
1 oz (17 IBU) — Mount Hood 5.7% — First Wort
0.5 oz (4 IBU) — Mount Hood 5.7% — Boil — 15 min
0.5 oz — Mount Hood 5.7% — Boil — 0 min

Miscs
2.7 g — Baking Soda (NaHCO3) — Mash
5.3 g — Calcium Chloride (CaCl2) — Mash
1.5 g — Epsom Salt (MgSO4) — Mash
1.6 g — Gypsum (CaSO4) — Mash
4 ml — Phosphoric Acid 80% — Mash
1 g — Servomyces — Boil — 15 min
1 items — Whirlfloc — Boil — 15 min

Yeast
1 pkg — Omega Lutra OYL-071 78%
2 L starter
6.95 oz DME / 8.47 oz LME
324 billion yeast cells
1.19 million cells / ml / °P

Fermentation
Primary — 72 °F — 10 PSI — 7 days
Conditioning — 38 °F — 10 PSI — 14 days
Carbonation: 2.4 CO2-vol

Water Profile
Ca2+
59Mg2+
5Na+
32Cl-
86SO42-
48HCO3-
77

Any thoughts on the recipe and/or the need for a starter?

Why baking soda and acid? Those dk opposite things, you shouldn’t need both.
I think you’re fine with the 3 base malts, but I’d drop the caramunich to like half that. I just did a 4.5 gallon batch of octoberfest, mostly 10L Munich (7lbs) and a little Pilsner (2lbs), with 8oz caramunich. It’s not quite as crisp as I’d like it but perhaps it was my ferm temp which got up to 67 ( oly-106, not lutra) due to a power outage. Notes for my next batch would be to replace some Munich with Vienna, and reduce the cara. Haven’t tried melanoidin before, considering that too

 

[Jack of All Trades]

This stuff is incredible. Pitched at 90° at 5:00 this evening. By 11:00 fermenting at 83°. Had 2+ inches of krausen and the air lock was bubbling non stop.

 

[Gusso]

Are typical yeast starters used with Lutra?

I've done 3 brews with Lutra. Never used a starter.

 

[Gusso]

Btw, this one is a pseudo Imperial lager. OG was 1.088, it's down to 1.044 after 24 hours. Not as fast as my Baltic Porter but I'm doing this in a 10 G Torpedo keg with the SPUNDit set on 22psi right now. Fermenting at 90.

 

[Miraculix]

I had two of my low og pseudo lagers yesterday and I am not impressed.

This strain tastes like a kveik strain, not like a lager.

The specific kveik flavor is not as strong as with Voss for example, but everything is there. Slight tartness, a little bit of this kveik specific ester flavor and nothing which reminds me of a lager.

The good thing is, it is one of my most flavorful low og beers I ever made, although it started with only an 1.03 og and with only pilsener and wheat flour. The bad thing is, I do not actually like this specific flavour.

I don't know if everybody else is just throwing hops in like crazy, hiding everything else behind the hops, I couldn't otherwise explain how someone could call this lager-like. My brew here has 25 ibus, bittering only, nowhere to hide.

I had warm fermented lagers that were lager-like, this one is certainly not.

It is not a bad yeast, clean fermentation at room temperature, great flocculation, and a typical kveik flavour, in a muted way, compared to Voss. But that's about it! I simply don't like this kveik taste that much.

 

[Twinkeelfool]

I had two of my low og pseudo lagers yesterday and I am not impressed.

This strain tastes like a kveik strain, not like a lager.

The specific kveik flavor is not as strong as with Voss for example, but everything is there. Slight tartness, a little bit of this kveik specific ester flavor and nothing which reminds me of a lager.

The good thing is, it is one of my most flavorful low og beers I ever made, although it started with only an 1.03 og and with only pilsener and wheat flour. The bad thing is, I do not actually like this specific flavour.

I don't know if everybody else is just throwing hops in like crazy, hiding everything else behind the hops, I couldn't otherwise explain how someone could call this lager-like. My brew here has 25 ibus, bittering only, nowhere to hide.

I had warm fermented lagers that were lager-like, this one is certainly not.

It is not a bad yeast, clean fermentation at room temperature, great flocculation, and a typical kveik flavour, in a muted way, compared to Voss. But that's about it! I simply don't like this kveik taste that much.

I agree, it’s good, very temperature tolerant but I don’t find it clean, certainly not lager like. I prefer to use 029 German ale instead. Much cleaner. Actually for a lager I prefer lager yeast fermented cold.

I don’t regret trying it out though

 

[BongoYodeler]

I don't brew lagers so I don't have much to add in that regard. But in my limited experience I do think it's clean enough to allow for brewing a bunch of different styles where you're not looking for much yeast-expression. Additionally, I'm limited in what I can do with fermentation temperatures, so for me Lutra is a nice alternative allowing me additional flexibility.

 

[RichardU]

Just kegged a Lutra Pale Ale fermented at 90 and finished in 48 hours, although I left it on for a few more days. It's a hoppy beer so I'm not sure what Lutra contributed to taste, but it tastes great.

FWIW, I underpitch this the same as I do Hornindal and Voss -- pour the packet into a sterile ball jar along with a stir bar. After it's stirred well, I take some oxygenated wort from the fermenter and mix together: 3 tsp of yeast slurry / 4 tsp of nutrient / 5 tsp of energizer. Then pour it back in. That's for 10 gallons. The ball jar goes into the refrigerator until the next batch. Call it an anti-starter. Using this method has given me the most accurate result of any yeast I've ever tried my FG is always dead-on balls accurate. Plus at that rate, I'm guessing a single pack of Omega kveik will ferment maybe 50 gallons.

 

[Jack of All Trades]

This stuff is incredible. Pitched at 90° at 5:00 this evening. By 11:00 fermenting at 83°. Had 2+ inches of krausen and the air lock was bubbling non stop.

So here’s the results after 48 hrs. OG 1.050. It’s just a simple blond ale. Has a pretty clean taste considering it’s only been 48 hrs. Airlock still bubbling every 10-15 seconds. Gonna give it another day or so before raking to secondary. So far pretty promising

 

[BongoYodeler]

So here’s the results after 48 hrs. OG 1.050. It’s just a simple blond ale. Has a pretty clean taste considering it’s only been 48 hrs. Airlock still bubbling every 10-15 seconds. Gonna give it another day or so before raking to secondary. So far pretty promising View attachment 712716

Looks good. Curious though, why the secondary?

 

[Gusso]

Mine has gone slower than past times using Lutra. High OG (1.088), dropped 40 points the first 24 hours but has slowed. I am fermenting under pressure this time, so maybe that's why. It's currently at 1.026 and still fermenting fairly strongly. Hoping it gets to 1.015 or a bit lower.

 

[AzOr]

I’ll add another-
I just tapped a keg of Bell’s Two Hearted ale inspired beer fermented w Lutra.
I’ve never had the real Bell’s and this is the first time brewing it so I can’t compare mine with the real thing or a clone w regular yeast.....But damn it’s tasty! I had to use some serious will power last night. As of now it’s about 2 weeks since brewing.
I fermented at about 70f ambient temp so prob 75f.
I’ll get a pic soon.

 

[Jack of All Trades]

Looks good. Curious though, why the secondary?

Its just how I roll... Never had any issues with oxidation/infection. Have always had good results.

 

[RoggPodge]

As expected it fermented like a beast! I had a large lag time. My wort fell to about 75 deg before pitching. No big deal it got rolling and is working well soon I will have taste results.

 

[AzOr]

Normally I give away 50-75% of my beer to neighbors and friends in the form of growler fills. But this latest batch of Lutra Bell’s clone, not so much. I think I’ll horde this batch.

 

[Miraculix]

After some time in the bottle, the beer got a bit better. But there is still this background kveik tartness which I don't like. This beer was a low og beer, 1.031 only pilsener with a bit of wheat, so there is not much residual sweetness to hide the tartness. Maybe this yeast works better with higher gravity and some residual sweetness, in this case here, it's just not what I wanted. There is a little bit of lager taste now, but the slight tartness really ruins it for me. That was also what put me off when using Voss... How unfortunate

 

[shoreman]

Yeah you are probably on to something- just look at the history of these kveik strains - they are generally 7-12%abv quick farmhouse ales brewed over decades of saving yeast. That’s where they thrive.

I’ve given up on Lutra, it’s cold here and lager yeast is where I’m focusing. Probably won’t buy it again, I’d rather use an expressive kveik in an ipa than try to do something clean, much better yeasts for that.

 

[AzOr]

So far I really like the yeast. I can ferment ales in the winter by placing my fermentor in the house. The ambient temp is about 70f so fermentation temps are about 75f. A little high for most regular ale strains.

My garage is too cold for ales at upper 40’s. Normally I just brew lagers this time of year so it’s nice to have that option.

I lost my keezer to covid freezer duty but find it relaxing to brew with the seasons.

 

[shoreman]

I’ve never used temp control (except for a seed mat with my Belgian yeasts) and also like to brew with the seasons as well. Kveik is an excellent option for me in the summer and people in year round warm temps.

Where I am in New England it’s prime brewing weather right now, so many options.

I’ll be back to brewing with kveik soon but this one won’t make the cut. I do have Opshaug which is also supposed to produce clean beers, will update once I get to it.

 

[Miraculix]

I’ve never used temp control (except for a seed mat with my Belgian yeasts) and also like to brew with the seasons as well. Kveik is an excellent option for me in the summer and people in year round warm temps.

Where I am in New England it’s prime brewing weather right now, so many options.

I’ll be back to brewing with kveik soon but this one won’t make the cut. I do have Opshaug which is also supposed to produce clean beers, will update once I get to it.

Yes, please let us know. Especially if this yeast also has this kveik tartness.