Omega Lutra yeast?

[NitrogenWidget]

For what it's worth I've fermented with Lutra at room temperature which in my case varies between 65-70 during most of the year. Last batch I did, a wheat beer, I pitched mid 80s or so and left it for a couple weeks. Fermenter measured 80s for the first day or so, then it gradually dropped to around 70 for the last week and a half. I think Lutra should ferment out fine in the mid 60s, it'll just take a bit longer.

BAH! the whole point of waiting a week to ferment with Lutra is so it can have it be done in a few days.

 

[rtstrider]

so i brewed bier munchers centennial blonde with lutra.
people tell me it tastes like a lager.

That's definitely on the to do list over here! I actually just gelatin fined a normal Nottingham batch of this brew earlier today. Did I read correctly you fermented at 85F? If so how many days was it from brew day to keg/bottle? I was 10 days with Nottingham at 60F. Wanted to rebrew this as written first to work out the kinks and make sure I had a nice drinkable brew before toying around with it too much

 

[balrog]

Ok. I think I'm done with it. A simple Cascade pale ale came out white grapey musty yeasty, been at 33F a week. Fermented at 75F, but I did not use nutrient (I only have Brewcraft Yeast Nutrient, cannot say whether that's like Fermaid O, K or any other letter).

 

[rtstrider]

I have not given up on Lutra. I have a few more batches to knock out before the end of the year. After that though frozen slurry will be built up to a 2 Liter starter. The recipe I came up with on a whim is this and fermentation will be temp controlled this time around 68F. I think this would have the best chance of pairing nicely with Lutra

Title: Lutra Kolsch

Brew Method: All Grain
Style Name: Kölsch
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.038
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.048
Final Gravity: 1.010
ABV (standard): 5.07%
IBU (tinseth): 25.36
SRM (morey): 2.93
Mash pH: 5.9

FERMENTABLES:
9 lb - BEST Heidelberg (90%)
0.5 lb - BEST Vienna (5%)
0.5 lb - BEST Wheat Malt (5%)

HOPS:
0.5 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: First Wort, IBU: 7.94
0.5 oz - Spalt, Type: Pellet, AA: 4.5, Use: First Wort, IBU: 9.53
0.5 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 15 min, IBU: 3.58
0.5 oz - Spalt, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 4.3

MASH GUIDELINES:
1) Strike, Temp: 147 F, Time: 90 min, Amount: 3.75 gal
Starting Mash Thickness: 1.5 qt/lb

 

[rtstrider]

Also I found what seems to be a good article on Lutra. Seems like 33.5C may be the sweet spot for this yeast as far as ferment time and esters

https://www.deuxkanadierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review
When I brew the above batch I'm going to shoot for the low end (68F) first. With that said what's the hottest you've fermented at with this yeast? Any 90F and up fermentations? If so did that get the twang? Seems like the author went more in a "kolsch-y" direction with their test recipe as well

 

[Miraculix]

Also I found what seems to be a good article on Lutra. Seems like 33.5C may be the sweet spot for this yeast as far as ferment time and esters

https://www.deuxkanadierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review
When I brew the above batch I'm going to shoot for the low end (68F) first. With that said what's the hottest you've fermented at with this yeast? Any 90F and up fermentations? If so did that get the twang? Seems like the author went more in a "kolsch-y" direction with their test recipe as well

Great article, thanks! The most interesting part to me is about the kveik twang, that the acidity increases with temperature. This makes me wonder if a beer fermented at room temperature has almost zero of the twang. This will be my next kveik, but first there's a saison on the list.

 

[rtstrider]

Great article, thanks! The most interesting part to me is about the kveik twang, that the acidity increases with temperature. This makes me wonder if a beer fermented at room temperature has almost zero of the twang. This will be my next kveik, but first there's a saison on the list.

I can say a room temp fermented beer does not have the twang with Lutra

 

[balrog]

Hard for me to tell if the last three Lutra brews I did at 65F 68F and 75F had any twang. Could not taste it through the white grape.

 

[rtstrider]

Hard for me to tell if the last three Lutra brews I did at 65F 68F and 75F had any twang. Could not taste it through the white grape.

I have a kolsch fermenting with 2565 right now. I've never knowingly had that yeast. White wine is mentioned about every time that yeast is brought up. Curious to see how much "white wine" this is or how close it may be to Lutra as far as the grape flavor.

 

[Sunfire96]

Bought ingredients for a Marzen with Lutra to brew this weekend. Ferm chamber (aka my bedroom closet) has held pretty steady at 80F. My plan is to pitch at 70F and let active fermentation and ambient temp bring it up to 80-85F and fingers crossed it comes out as clean as I'm hoping for!

 

[NitrogenWidget]

That's definitely on the to do list over here! I actually just gelatin fined a normal Nottingham batch of this brew earlier today. Did I read correctly you fermented at 85F? If so how many days was it from brew day to keg/bottle? I was 10 days with Nottingham at 60F. Wanted to rebrew this as written first to work out the kinks and make sure I had a nice drinkable brew before toying around with it too much

it was 85 outside where it fermented so probably hotter in the bucket.
SG was 1.038
FG was 1.007
It pretty much stopped doing anything on day 2.

That's when i moved it to the kegs.
one got sugar and left in the basement the other was put on the gas in the keggorator and it took a few days to get the temp down and carb it up.
so 5-7 days.
it was fast, but it was a yeast cake from a previous brew so there was a lot of the little guys plus the ABV is low.

 

[NitrogenWidget]

Bought ingredients for a Marzen with Lutra to brew this weekend. Ferm chamber (aka my bedroom closet) has held pretty steady at 80F. My plan is to pitch at 70F and let active fermentation and ambient temp bring it up to 80-85F and fingers crossed it comes out as clean as I'm hoping for!

standard marzen recipie?
that's next on my list.

 

[Miraculix]

Hard for me to tell if the last three Lutra brews I did at 65F 68F and 75F had any twang. Could not taste it through the white grape.

That is really interesting. I never had a hint of white wine in my lutras! Man these kveiks are a bit of a mystery.

 

[Sunfire96]

standard marzen recipie?
that's next on my list.

Based on the VMO section of Designing Great Beers by Daniels...
70% Vienna
21% Light Munich
8% Caramunich I
And 1% acidulated for the pH

Hallertau to 23 IBUs, brewing salts leaning toward malty but still relatively soft

I brewed this last year with US05 and liked it a lot. It had 4% Crystal 60 and 4% Caramunich, but I decided to ditch the American malts this time lol

 

[Miraculix]

Skip the caramunich, that's just a crystal malt with a fancy name. This was never a thing in classic German styles. Instead, mash high enough to get desired sweetness.

 

[Sunfire96]

Skip the caramunich, that's just a crystal malt with a fancy name. This was never a thing in classic German styles. Instead, mash high enough to get desired sweetness.

Maybe I'll tweak it next time thanks tho

 

[balrog]

That is really interesting. I never had a hint of white wine in my lutras! Man these kveiks are a bit of a mystery.

I useGigaYeast 021 for the white wine eaters I want in my Kolsch.

the Lutra is throwing white grape, very sweet, not wine.

 

[Miraculix]

I useGigaYeast 021 for the white wine eaters I want in my Kolsch.

the Lutra is throwing white grape, very sweet, not wine.

Hmmm... Never had that either .. although, my last beer with our was kind of sweet, but I also mashed very high by accident, so I wouldn't attribute it to the yeast in my particular case.

 

[EstebanPro86]

I was waiting to post until I had a more than a few lutra brews under my belt. So far, it is the cleanest kviek I’ve used, but it still has a “signature flavor”. In lutra’s case it seems
To be Pear. I’ve gotten strong pear flavor from every lutra beer I’ve brewed.

 

[rtstrider]

I was waiting to post until I had a more than a few lutra brews under my belt. So far, it is the cleanest kviek I’ve used, but it still has a “signature flavor”. In lutra’s case it seems
To be Pear. I’ve gotten strong pear flavor from every lutra beer I’ve brewed.

What temps have you fermented at?

 

[balrog]

THe recipe I made twice because it turned out so good, took a month at 35F before the white grape (pear is good description also) subsided along with the most of the musty yeasty. That was 68F ferment, in keg, until the exotherm finished, about 3 days, then spunded at 10-15 psi to pre-carb as ferment finished. I really don't want to wait a month and don't have lagering space, just two serving spaces, until winter when the basement hatch becomes serving/storage/lagering space.

 

[rtstrider]

Saw this on a Facebook forum. Working to verify the authenticity of this. If that’s true then that’s awesome!

 

[balrog]

I'd want @Miraculix 's magic formula for avoiding pear/grape before I tried it, but I am indeed intrigued...

 

[rtstrider]

and there ya have it!

https://omegayeast.com/yeast/kveiks/dried-lutra-kveik

 

[EstebanPro86]

What temps have you fermented at?

I have pitched at 95F and 83F. at 83F the pear esters are less pronounced, but they are still there.

 

[J2W2]

I'm brewing Northern Brewers Legend of Lutra extract kit next week. Just received it today and then came across this thread. This will be my first beer with Lutra.

The kit is supposed to create a lager-like beer using Lutra. I was planning to hold fermentation at 68 and let it rise to room temp (75) at the finish. Then cold crash to 33 with gelatin finings for a couple weeks before I keg.

Any other suggestions for a clear beer with (hopefully) no off flavors? Thanks for your help!

 

[Miraculix]

I'd want @Miraculix 's magic formula for avoiding pear/grape before I tried it, but I am indeed intrigued...

I honestly cannot say that I got even a hint of insight. The beers I brewed with it were either mashed at a high temperature by accident, or with a high hopping rate... So nowhere near a real example.

 

[easttex]

I'm brewing Northern Brewers Legend of Lutra extract kit next week. Just received it today and then came across this thread. This will be my first beer with Lutra.

The kit is supposed to create a lager-like beer using Lutra. I was planning to hold fermentation at 68 and let it rise to room temp (75) at the finish. Then cold crash to 33 with gelatin finings for a couple weeks before I keg.

Any other suggestions for a clear beer with (hopefully) no off flavors? Thanks for your help!

You may or may not need to crash and fine this beer. The last beer I brewed with Lutra, a cream ale, was clear enough at kegging that I could read the paper through the hydrometer jar.

 

[BongoYodeler]

The last beer I brewed with Lutra was on 4th July, a wheat beer with 59% malted wheat. Never cleared, but it wasn't supposed to.

 

[Northern_Brewer]

Also worth keeping an eye on pH, kveiks tend to mess with it more than many yeasts :
https://escarpmentlabs.com/blogs/resources/crispy-brewing-with-kveik-mind-the-ph-gap