- Aug 25, 2014
- Reaction score
Used lutra with my mexican lager recipe recently. It wasn't the same (clean and light) as my mexican lager is, but actually was a pretty good kolsch style beer. I repitched the yeast into a baltic porter that came out pretty good too.Been following this thread and I'm finally ready to experiment with Lutra. BUT....There are so many things this "Swiss Army Knife" yeast supposedly can do, I can't decide which one to do.
Prolly won't do a lager, but I might try Lutra in an Alt or maybe a Kolsch. A Blonde or a 'fruited' Blood Orange Pale Ale both show promise as well. Maybe a simple SMASH with 2-row and the new Trident hop I've been wanting to try.
My question to the Forum is what temperature, and pressure or no pressure? The Alt/Kolsch would be no pressure and ferment around 65-70F. The ales would be 'some' pressure and 75-80F. Curious to see how this works under different circumstances with a goal of reduced esters, brilliant clarity, quick turnaround, and fidelity to style.
Any suggestions or anecdotal experiences are welcome!