Omega Lutra yeast?

[Miraculix]

Ok, I just pitched a 7 month old harvested Lutra sludge from a low og Ale (around 1.032), that I brewed in December. I devided the sludge into 3 jars and one of them had the pleassure to being dropped into this 1.052 OG, 30 Ibus red ale wort. Wort temperature around 32-35 C, so the upper end of the recommended range, wrapped in a sleeping bag.


....half an hour later, airlock action. This is a beast.

 

[lumbergh]

I tried my latest after 1 week in the bottle. Carbonation is right. No tang like the Voss kveik. It is very clean. Similar to us-05. I like this yeast so far.

 

[Miraculix]

Ja red ale was bottled yesterday after seven days of fermentation. Fg was a bit high due to mash temperature f up, ended up with mashing in at 69c. A bit high .. so fg1.016 and hopefully no bottle bombs.

The sample tasted really really good. Much better then my low og ale I brewed with it before. No twang at all, very clean

 

[balrog]

Trial#2 Lutra Pils. This time at 68 instead of 80, no pressure ferm again. 10 days in FC then kegged and dropped in freezer a couple hours (not your classic cold crash but all I got right now). Used Saaz not Perle/Mittelfruh, and this is….not too shabby. No white grape this time, still a bit musty, need to let it sit and see where it is in a week.

 

[Snark_Wolf_Brewing]

Trial#2 Lutra Pils. This time at 68 instead of 80, no pressure ferm again. 10 days in FC then kegged and dropped in freezer a couple hours (not your classic cold crash but all I got right now). Used Saaz not Perle/Mittelfruh, and this is….not too shabby. No white grape this time, still a bit musty, need to let it sit and see where it is in a week.
View attachment 733062

Looks good!

 

[rtstrider]

After a few months in the kegerator Lutra has finally cleaned up. I think it would make a decent cream ale yeast only if you are able to filter, have a floating dip tube, or have nothing but time on your hands to lager this for a few months before tapping. This yeast has a musk to it though. I'm not throwing in the towel completely on it yet though. I may try a pilsner (insert hop here) smash and shoot for 30 ibus. If anything that may help cover up the musk a bit more. This would be a few months from now though. I have quite a few recipes lined up before then

 

[Woodbrews]

This is my first go with this yeast. I'm brewing a Pils (NB Legend of Lutra). Contrary to the almost universal experience with this yeast, it's been 3 days since I pitched a full package into a 5 gallon batch at 78F, and still no airlock activity. I oxygenated the wort before pitching, but did not make a starter. Starting gravity was 1.053. I just pulled a sample and it's down to 1.032, so something is happening. I'm just surprised at the lack of airlock activity. Should I just wait it out?

 

[Miraculix]

This is my first go with this yeast. I'm brewing a Pils (NB Legend of Lutra). Contrary to the almost universal experience with this yeast, it's been 3 days since I pitched a full package into a 5 gallon batch at 78F, and still no airlock activity. I oxygenated the wort before pitching, but did not make a starter. Starting gravity was 1.053. I just pulled a sample and it's down to 1.032, so something is happening. I'm just surprised at the lack of airlock activity. Should I just wait it out?

You got a leaky fermenter, of course you should wait till it is finished.

 

[balrog]

walk away!

I always say use the smell test. Do you smell the fermentation (fruity, yeasty, etc depending on the yeast) ? If so, it is happening and escaping, just not through your bubbler as desired. Bucket lids can leak, my Big Mouth bubbler can leak around the lid gasket but more typically around the #10 rubber stopper. I just fiddle and twist until it seals.

But you have direct confirmation of fermentation with the dropping SG. But don't mess wiffit.

 

[Woodbrews]

Easy enough to walk away, although it is contrary to my experience with every other yeast I've tried. I'd be surprised if my fermenter is leaking - it's a SS Brewtech Brewbucket with a blow-off tube attached - and its never leaked before. But I suppose the gasket could be getting old? Who knows. I'll leave it be and test it again in a few days.

 

[duffy5018]

Easy enough to walk away, although it is contrary to my experience with every other yeast I've tried. I'd be surprised if my fermenter is leaking - it's a SS Brewtech Brewbucket with a blow-off tube attached - and its never leaked before. But I suppose the gasket could be getting old? Who knows. I'll leave it be and test it again in a few days.

I've had a SS Brewtech bucket for about 5 years and it's seen probably 75-85 batches run through it, and two times it didn't create a good seal. No clue why. I pulled the lid off after reaching terminal gravity and the gasket looks good. Best I can tell, the blow off elbow nut got loosened and you can't tighten it once it's closed.

I transferred to a keg within a day or so of terminal being reached (once positive pressure was lost) to prevent oxidation. Both batches came out well.

 

[Miraculix]

I had my first bottle of my red X lutra ale yesterday. Damn, that one was good! Not fully carbed yet but surprisingly not much greenish taste either.

No kveik tartness!

Only problem is that this yeast likes to stay in suspension. This doesn't impact the taste as much as other yeasts would though. In a few weeks it should have cleared on its own.

 

[Miraculix]

Had another one.. still one of my best beers so far.....

 

[rtstrider]

The keg is almost kicked now. I have maybe 2-3 pints left. It'll be finished either tonight or tomorrow. I will say this really cleaned up towards the bottom of the keg. Still not lager like but really passable as a clean ale yeast if you give it time to settle/condition. That right there is key. It has to lager (or be filtered) or it has an in your face musk. So far I do not see many, if any, advantages using this over a "regular" strain. I'm not done tinkering with it though. Plan is to get a floating dip tube and play around to see how that works out with this yeast

 

[balrog]

I will say my two Lutra Pils were fermented in Big Mouth Bubbler but transferred to floatdiptube keg and it is pretty clear pretty quick that way. Better if you can crash it.

 

[balrog]

Brewed 6/9, kegged 6/19, 5 days later just sitting in basement w top draw type system, Lutra Pils 2, no grape, hard to say if there is musty, certainly not in your face musty even at warm temps,

 

[DuncB]

@balrog

You like your pils warm!

 

[balrog]

@balrog

You like your pils warm!

Rather have it cold, but circumstances preclude the use of my 5cuft freezer for beer currently. I suppose I could just wait, but I’m not really good at waiting.

 

[DuncB]

Well it's a good sign that it's quite neutral at those temperatures. I went ages without a keg fridge so sympathise.

 

[balrog]

There's quite a bit of "there" there at 70F, @DuncB , and it seems to throw a whiff of sulfur on the pour, but I don't get the taste so much over the pilsy-grainy and yeast ester. I will hopefully have some remaining when I get refrigeration back in a week or so, but @rstrider may be right about cali-common/kolsch direction. To me, this is nice, but slightly muddy, not intensely crisp, lager. I do not do lagers myself, tho, due to time commitment required.

 

[jwa120]

I had my first bottle of my red X lutra ale yesterday. Damn, that one was good! Not fully carbed yet but surprisingly not much greenish taste either.

No kveik tartness!

Only problem is that this yeast likes to stay in suspension. This doesn't impact the taste as much as other yeasts would though. In a few weeks it should have cleared on its own.

I found the opposite with this yeast. It drops quickly and forms chunky blobs like some English yeast.

I do get a bit of mustyness with it, which fades with some conditioning.

 

[Miraculix]

I found the opposite with this yeast. It drops quickly and forms chunky blobs like some English yeast.

I do get a bit of mustyness with it, which fades with some conditioning.

Which generation was it? mine was the 2nd.

It is kind of a kveik mysterie.... same with voss, sometimes it drops like a stone, sometimes it stays in there forever. Nobody has figured out why.... I made a mead with Lutra, fg has been reached over 2 months ago.. still cloudy.

 

[jwa120]

I have only used lutra twice. The most recent use, was a 2nd gen pitch and it dropped like a rock. I don't recall anything different from the first use.

I keep my temps up in the upper 70s or 80s. I like it because I don't have to use ice to chill my wort in the summer to get to pitching temps. I'm planing on another (3rd repitch) to see how it goes.

Maybe it slows with lower fermentation temps, and stays in suspension longer?

 

[Miraculix]

I have only used lutra twice. The most recent use, was a 2nd gen pitch and it dropped like a rock. I don't recall anything different from the first use.

I keep my temps up in the upper 70s or 80s. I like it because I don't have to use ice to chill my wort in the summer to get to pitching temps. I'm planing on another (3rd repitch) to see how it goes.

Maybe it slows with lower fermentation temps, and stays in suspension longer?

Don´t know... I pitch around 37 C and keep the fermenter wrapped up in a sleeping bag. That should keep the temperature above 30 till it is almost done.

 

[HopSing]

I have only used lutra twice. The most recent use, was a 2nd gen pitch and it dropped like a rock. I don't recall anything different from the first use.

I keep my temps up in the upper 70s or 80s. I like it because I don't have to use ice to chill my wort in the summer to get to pitching temps. I'm planing on another (3rd repitch) to see how it goes.

Maybe it slows with lower fermentation temps, and stays in suspension longer?

+1. Brewed a Munich Helles grain bill this morning and pitched 2nd gen Lutra @ 87F 3 hours ago with 2.2 grams of Wyeast Nutrient for giggles. Airlock is popping already. Temp has coasted down to 84F. We'll see where it goes.

First batch with Lutra was a honey ale and it dropped clear without adding gelatin.

As mentioned, there are cleaner yeasts, but it's difficult to beat the performance and convenience of Lutra. I'm sold for my summer time brew days.

~HopSing.

 

[Miraculix]

+1. Brewed a Munich Helles grain bill this morning and pitched 2nd gen Lutra @ 87F 3 hours ago with 2.2 grams of Wyeast Nutrient for giggles. Airlock is popping already. Temp has coasted down to 84F. We'll see where it goes.

First batch with Lutra was a honey ale and it dropped clear without adding gelatin.

As mentioned, there are cleaner yeasts, but it's difficult to beat the performance and convenience of Lutra. I'm sold for my summer time brew days.

~HopSing.

Yes, pretty much the same for me, except or the clearing. But I will also continue using it for my summer brewing. We got around 30 C in Germany atm, hard to brew anything except belgian stuff, saisons and kveiks here atm without any temperature regulation. It is nice to have the clean kveik option now.

 

[duffy5018]

First psuedo-lager with Lutra. Vienna lager, a recipe that I really like and I brew about once every 3 months that seems to be all mine for whatever reasons. Usually use 34/70 under pressure, used lutra under pressure. 15 psi for 6 days at 68°F until it seems to give up at around 50% apparent attenuation, then wrapped the corny it was in with a seedling heater mat (double duty for the win), around 82°F, until it finished out. Went from 1.052 => 1.007. It usually finishes around 09, so slightly higher attenuation. Clear as hell after one week in the keg at 34°F and a shot of gelatin, pretty decently clean tasting. Petty happy with the turnaround. Gonna be money in another week, I think.

 

[Miraculix]

Next time, try it without the pressure, I bet it'll taste the same in a blind test.

 

[HopSing]

Lutra likes it hot. You might want to try wrapping your fermenter with a towel or blanket to keep the temps between 75F - 85F. It will probably eliminate the need to use the mat.

Like Miraculix said, I'd be curious if there is a taste difference with just and airlock vs. 15 psi. Do you ferment and serve from the same corny?

Care to share your Vienna lager recipe and brew stats??

~HopSing.

 

[duffy5018]

Lutra likes it hot. You might want to try wrapping your fermenter with a towel or blanket to keep the temps between 75F - 85F. It will probably eliminate the need to use the mat.
Like Miraculix said, I'd be curious if there is a taste difference with just and airlock vs. 15 psi.

I'll try it again without the pressure, just a blow off tube. I'll let you know what I think.

Do you ferment and serve from the same corny?

I do, it's much easier, and I wind up with around 4.5 gallons (1/2gal of garbage in the bottom of the corny), which is fine for me. At least recently since we haven't had too many parties the past year, so 4.5 gallons last long enough.

Care to share your Vienna lager recipe and brew stats??

Sure.



Vienna lager

Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.60
Fermentation: Lager, Two Stage
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Brewhouse Efficiency: 76.00 %

Ingredients

Amount​	Name​	Type​	#​	%/IBU​	Volume​
3.50 g​	Calcium Chloride Mash 60.0 min​	Water Agent​	1​	-​	-​
1.00 g​	Gypsum (Calcium Sulfate) Mash 60.0 min​	Water Agent​	2​	-​	-​
5 lb​	Vienna Malt (Weyermann) Mash (54.1%) - 3.0 SRM​	Grain​	3​	54.1%​	0.39 gal​
4.0 oz​	Chocolate Malt Mash (2.7%) - 350.0 SRM​	Grain​	4​	2.7%​	0.02 gal​
4 lb​	Pilsner (Weyermann) Mash (43.2%) - 1.7 SRM​	Grain​	5​	43.2%​	0.31 gal​
0.25 oz​	Hallertau Magnum First Wort Addition (13.1 IBUs)​	Hop​	6​	13.1 IBUs​	-​
0.50 oz​	German Tradition Boil 15 min (5.1 IBUs)​	Hop​	7​	5.1 IBUs​	-​
0.50 oz​	Hallertauer Mittelfrueh Boil 15 min (3.4 IBUs)​	Hop​	8​	3.4 IBUs​	-​
1.0 pkgs​	Saflager Lager DCL/Fermentis #W-34/70​	Lager yeast​	9​	-​	-​

Gravity, Alcohol Content and Color
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 21.5 IBUs
Est Color: 11.2
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.99 gal
Sparge Temperature: 168.0 F
Target Mash PH: 5.20
Total Grain Weight: 9 lb 4.0 oz
Mash Steps

Name​	Description​	Step Temperature​	Step Time​
Mash In​	Add 11.56 qt of water at 162.5 F​	151.0 F​	60 min​

Sparge: Batch sparge with 3 steps (Drain mash tun, 9.98 qt, 9.98 qt) of 168.0 F water