Has anyone any experience with pressure fermenting Lutra?
Has anyone any experience with pressure fermenting Lutra?
You might want to ask yourself the question why you might want to do that.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?
Meaning? What part are you questioning?You might want to ask yourself the question why you might want to do that.
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.Meaning? What part are you questioning?
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...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.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?
I've done 3 brews with Lutra. Never used a starter.Are typical yeast starters used with Lutra?
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 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.
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.
Looks good. Curious though, why the secondary?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
Its just how I roll... Never had any issues with oxidation/infection. Have always had good results.Looks good. Curious though, why the secondary?
Yes, please let us know. Especially if this yeast also has this kveik tartness.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.