Omega Lutra yeast?

[lumbergh]

How many have done a stout with Lutra? I did one with Voss and it had the tang. My numbers were way off on that batch though.

 

[DuncB]

I don't think I'd fancy my chances of getting a really clean ferment with any kveik unless it was under pressure. Pilsner and Asahi clone have come out good this way.
I have done two mackeson sweet stout clones which have both been good and reviewed well at homebrew club. But again fermented under pressure.

 

[rtstrider]

I don't think I'd fancy my chances of getting a really clean ferment with any kveik unless it was under pressure. Pilsner and Asahi clone have come out good this way.
I have done two mackeson sweet stout clones which have both been good and reviewed well at homebrew club. But again fermented under pressure.

That’s definitely on my to do list (pressure fermenting) I have a spare keg or two that needs to be pressure washed on the inside and rebuilt!

 

[apache_brew]

I havent used Lutra to make beer, but a I have a ton saved from overbuilding a starter for a hard seltzer. I'm thinking of using this yeast for a Mexican lager. How do you think it would hold up in a beer that would be lagered for a couple months? The alternative would be WLP940.

 

[krebs119]

I recently made a Maibock with this yeast. First time using it. It fermented out, clean, in about a week. The beer is delicious and malty. If I recall correctly, I fermented warm too - like 80s and 90s. Very pleasantly surprised! I saved a jar of it.... likely going into an Imperial Helles or an Oktoberfest next.

 

[Broothru]

I havent used Lutra to make beer, but a I have a ton saved from overbuilding a starter for a hard seltzer. I'm thinking of using this yeast for a Mexican lager. How do you think it would hold up in a beer that would be lagered for a couple months? The alternative would be WLP940.

I'd vote for the WLP-940, but only because I have a frozen sample from an overbuilt starter that I've been wanting to use for quite some time! The original plan was for a Modelo Negra clone. I used to put down a few of them (Modelo) when traveling to Mexico City, and was always intrigued by the history of 'Mexican" brewing by the original German brewers who settled there and started the style, not unlike the German brewers who started the tradition of brewing in the U.S. The evolved styles of both New World beers are similar yet distinctive from each other and obviously different from traditional German lagers. Mi' encanta!

 

[rtstrider]

I wanted to give an update. Tried another 2 glasses last night and the fruitiness has faded, but, there's still a musk there for sure. This would be the 4 week mark. Going to let this sit again and try it again over the weekend. This weekend will be 5 weeks cold conditioning in the keg so we will see

 

[fragged]

I'd vote for the WLP-940, but only because I have a frozen sample from an overbuilt starter that I've been wanting to use for quite some time! The original plan was for a Modelo Negra clone. I used to put down a few of them (Modelo) when traveling to Mexico City, and was always intrigued by the history of 'Mexican" brewing by the original German brewers who settled there and started the style, not unlike the German brewers who started the tradition of brewing in the U.S. The evolved styles of both New World beers are similar yet distinctive from each other and obviously different from traditional German lagers. Mi' encanta!

940 is my goto lager. No particular reason other than familiarity. Very clean, it won't promote anything and it also won't hide anything. For that reason, I'm not huge on using it on Cerveza. The flavor from the flaked corn is too much. Does really well in other lagers though. I'm guessing the Lutra will do a decent job replicating, maybe a little less crisp, but seems like a decent tradeoff for not waiting the 2 months 940 takes to get crisp.

I've got lutra and some wlp029 going now in a split batch, we'll see. Maybe next batch I'll split lutra and 940, letting both lager a couple months.

 

[ba-brewer]

I did a couple beers with lutra last fall and had some of an over built starter in the fridge with a 10/15 date which woke right up on the stirplate. I got sidetracked so the starter sat in the fridge for 3 weeks and last night when i finally pitched the yeast it was bubbling in about an hour or so and cranking in three. I am fermenting it at 80F so that might help, but pretty impressed at how robust this yeast seems.

When I went to double check the specification I found they are recommending it as a possible use in hard seltzers. Seems like a good choice, curious if anyone has tried lutra in a hard seltzer?

 

[apache_brew]

I did a couple beers with lutra last fall and had some of an over built starter in the fridge with a 10/15 date which woke right up on the stirplate. I got sidetracked so the starter sat in the fridge for 3 weeks and last night when i finally pitched the yeast it was bubbling in about an hour or so and cranking in three. I am fermenting it at 80F so that might help, but pretty impressed at how robust this yeast seems.

When I went to double check the specification I found they are recommending it as a possible use in hard seltzers. Seems like a good choice, curious if anyone has tried lutra in a hard seltzer?

I've only made one attempt at a seltzer with Lutra and even though it came out beige-ish, the yeast kicked butt and dropped crystal clear in primary. It was a clean fermentation at 85F, but I used tap water instead of RO or distilled and I'm thinking that's where I could have improved things.

 

[NitrogenWidget]

I just finished making a starter from my package of luthra that came in and I plan to brew 11 gallons of A session ale Tomorrow Using just pale malt with a little bit of instant rice and some Cascade Hopps.
Only doing this because my firm chamber is at 85° because fermenting something with tropical Ipa yeast so might as well do all at once.

 

[fragged]

Well the fast fermentation time claims are spot on.... we'll see how it ends up. 3 days to drop krausen, but my spunding valve was acting up. It's had 5-25-2-30 psi so far... mostly higher psi though. Bought a blowtie kit and will happily discard my current valve. It was ok for low psi, but always finicky at the higher-end.

Edit: Blowtie is the way. No messing with it at all, just set it and it holds that pressure. Has been off gas and sitting in the box for 2 days now and still holding 8 PSI. That would never happen with my other spunding valve.

 

[fragged]

Update: Crashed in the keg yesterday and carbed overnight. Honestly this really reminds me of Nottingham. Notty would be a little clearer right now, but not much. Flavor is the same as a clean notty ferment, which to say it's very neutral. I went 90 pitch, then 85 the rest of the way at 5 psi. Took it down to 1.007, which is lower than I see with notty.

So, looks like lutra doesn't have a huge future in my brewery, though I'll keep it around as it is indeed convenient, not having to worry about ferment temp is a big plus, but I can easily control my temps if needed, so it's not vital.

 

[rtstrider]

I pulled another sample last night and it’s cleaner but still not lager clean or lager like. I’m still in the kolsch boat. The keg got bumped after my pour so I’m going to give it a few days to settle back down before pulling another sample. So far I don’t hate this yeast. I don’t love it either. I would steer clear of marketing this as a “lager like” yeast though. Is it the cleanest Kveik yeast I’ve had so far? Yes and by a mile. Is it clean as far as an ale yeast would go? No. Will keep updating as I sample this weekly. Have a feeling this keg is going to last awhile

 

[NitrogenWidget]

brewed a 10 gallon batch with pale ale and some instant rice on Thursday.
started cold crashing yesterday.
but man it fermented down to .002 from 1.045.
that's crazy fast.
the hydro sample was 85 degrees though so i couldn't tell you how it tasted because hot beer.....blech.

i'll give it a few days at 45 then give her a taste.

edit: this beer is is very crisp and clean tasting. i need to carb it up and let others try to decide if it needs some dry-hopping.

 

[Nathan Graen]

...I have a ton saved from overbuilding a starter for a hard seltzer.

What does a seltzer starter look like? Sugar and yeast nutrient? Wort?

Also, I read somewhere that yeast used for seltzer isn't good for beer afterwards, something about it losing it's ability to break down the more complex sugars. Any experience with that?

 

[NitrogenWidget]

What does a seltzer starter look like? Sugar and yeast nutrient? Wort?

Also, I read somewhere that yeast used for seltzer isn't good for beer afterwards, something about it losing it's ability to break down the more complex sugars. Any experience with that?

when i do seltzer it's just yeast, sugar, and nutrient.
followed by additional nutrient daily to keep things chugging along.

i've read the same thing about yeast losing it's ability to ferment complex sugars when you use it in a starter.
i've never tried to re-use yeast from wine, seltzer, and beers over 8% because the intertubes told me not to.

 

[rtstrider]

Sampled again last night and flavor is the same. So I’m saying myth BUSTED! This is not a clean yeast and I could not in good faith recommend this for pseudo lagers. I still stand by my original thought this would make a passable Kolsch. Outside of that I’d say it’s false advertising. Buyer beware

 

[palmtrees]

Man, do I love this yeast. I brewed an Azacca pale ale two days ago. Just a basic recipe meant to be a hop sampler. I pitched lutra around noon into the 1.060 wort at 65 degrees. I set my inkbird to 67. By yesterday morning, the gravity was down to 1.048. I upped the temp last night to 69 to help it finish, and as of this morning, it's at 1.011. It may go a little further, but not much. So terminal gravity in less than 48 hours from pitch. I'm very excited to see how it comes out.

I have only brewed hoppy beers with it, so I can't weigh in on its profile with a clean lager-like beer. But I love it as a US-05 replacement. I have started relying almost exclusively on Lutra and Bell's house strain when I need a clean ale yeast.

 

[lumbergh]

Has anyone done a pseudo maibock or doppelbock with this yeast?

 

[lumbergh]

Also, how many generations has everyone gone with this yeast? Does it get weird after a few or does it stay pretty much the same?

 

[Ogilthorpe2]

Sampled again last night and flavor is the same. So I’m saying myth BUSTED! This is not a clean yeast and I could not in good faith recommend this for pseudo lagers. I still stand by my original thought this would make a passable Kolsch. Outside of that I’d say it’s false advertising. Buyer beware

You’re doing it wrong.

 

[hottpeper13]

I'm on gen 4, pitching gen 5 in a couple days. did a real clean 5 gal ferment(no trub or hops clean) and dried the slurry.
I get a tang from my dry Hornindal and want to see if it might be from the drying process.

 

[balrog]

I'm only on Gen2, waiting on ferm to finish. First pils-like had the white grape pretty much to the keg end, was done no pressure, normal pitch rate (0.75 M mL × °P), ferm 80F. This batch, also no pressure fermentation, same pitch rate, but 68F ferm temp. If it also gets the grape, I am willing to try one last time with pressurized fermentation before giving up. It's not controlled experiment as generation number may be involved, hence your question @lumbergh .

 

[rtstrider]

You’re doing it wrong.

If you’re going to say I’m doing it wrong then mind providing tips to keep it clean? I fermented at 68f-70f with 4.4 grams a yeast nutrient in a 5.5 gallon batch. Pitched 1.5 liters. I think if the batch was closer to 30 ibus this would be perceived as being “clean”. That’s actually on the to do list

Edit: The only potential solution I’ve seen so far is to pressure ferment. This is not stated by Omega so I was putting the yeast to use using Omega’s recommendation of keeping fermentation temps low. Heck I even used their Lutra Helles recipe! So far using their recommended recipe and fermentation conditions leads me to say this is not a clean yeast. I would be up for receiving a sample of something that was fermented with this yeast and is actually clean! As of now I will say from my own experience I would not call this clean. It does have a musk. Even with 2 months of lagering and gelatin

 

[BongoYodeler]

For what it’s worth, last night I pulled the last half pint of my Schwarzbier I brewed back in September using Lutra. Tasted great after a few weeks in the keg. I did not notice any off flavors during its entire 9 month life. Just a clean tasting beer. I’d gladly brew this beer again with the same yeast.

 

[lumbergh]

I got tang from Mangrove Jack Voss. I didn't care for it. Fingers crossed this doesn't have the same tang.

 

[rtstrider]

I got tang from Mangrove Jack Voss. I didn't care for it. Fingers crossed this doesn't have the same tang.

I definitely did not get the kveik twang. I know exactly what you're talking about btw! I got that with Hothead (Omega) and Voss (Lallemand). I do think Lutra has it's place but I haven't exactly figured out just where yet

 

[lumbergh]

I think the Mangrove Jack Voss is the same as the Lallemand Voss. I think part of the issue is that I bottle. Any time I got some of the yeast from the bottom I got the twang. It might be best for kegging. Keezer is being pieced together.
I bottled a sierra Nevada pale ale-ish beer the other day with Lutra. I'll see in a few weeks how it turns out. My first attempt with Lutra.

Pitched in the low 90s in a mid 70s room. Wrapped a blanket around the fermenter.

 

[Miraculix]

I'm giving it another go on a 1.052 American red. Simcoe, Chinook and red-x malt. Basically because we have finally summer in Germany and I don't have temperature control. Kveik and saison time it is!

So far, I also agree with @rtstrider , this is definitely not a lager-like yeast. It is relatively clean, very clean for kveik, but still kveik and certainly no lager like yeast.

I will ferment this one at 35c to see where this will get me.