Omega Lutra yeast?

[hottpeper13]

I think some of the tartness people talk about might be from a too low pH. I went up from 5.2 to 5.4 when mashing my pale worts.

I don't get anything but clean ales from Lutra,closer to a Kolsch then a lager. My first one was pitched at 64* and wrapped with 2 layers of reflectex and it went to 70* then fell to ambient. The next 2 were pitched at 68* then 76* both wrapped and free rise about 10 *. All were fed 1/2 tps of fermaid K and finished at 1.010

All tasted clean no distinct flavor or house flavor just good beer.

Spinning a starter up now for a Munich Dunkle recipe and will be brewing it again and pitching WLP 833 for a comparison, the Lutra will most likely be consumed by the time the 833 is ready so probably not a side by side.

 

[beersk]

and there ya have it!

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

That's badass. Be nice to start seeing that pop up in the homebrew shops.

 

[50calshooter]

I use this yeast for 99.9% of the beers I make at my Brewpub. It cut my fermentation time in half and does not produce off flavors at warmer temperatures.

 

[deuc224]

It would honestly make brew day prep so much easier because I can make a pseudo lager but also a super clean ale, ill by this buy the brick when its available.

 

[hottpeper13]

I brewed a bitter at 1.036 SG finished at 1.010 and I racked the wort to fermenter without any trub or hop debris. It was the purest cake ever and I dried it on parchment at 100*. I haven't used it yet, but a friend is using it this weekend.

 

[shoreman]

and there ya have it!

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

I wonder if the price will be in line with other dried yeast. You can also buy a bunch of dried kveik strains on eBay.

 

[rtstrider]

I use this yeast for 99.9% of the beers I make at my Brewpub. It cut my fermentation time in half and does not produce off flavors at warmer temperatures.

What temps do you ferment at?

 

[BeerAndTele]

Haven’t brewed with Lutra before … going to bite the bullet and try one, a Vienna pseudo lager. Doing a small batch (2.5 gal into the fermenter).

Pitch the full pack (150B cells)? Pitch half? What do you think? Thanks.

 

[Sunfire96]

Haven’t brewed with Lutra before … going to bite the bullet and try one, a Vienna pseudo lager. Doing a small batch (2.5 gal into the fermenter).

Pitch the full pack (150B cells)? Pitch half? What do you think? Thanks.

I pitched about half the pack into 2 gallons of 1.056 "Marzen" and it should be finishing up in the next day or so without issue. Fermented around 80F

 

[rtstrider]

I pitched about half the pack into 2 gallons of 1.056 "Marzen" and it should be finishing up in the next day or so without issue. Fermented around 80F

View attachment 741534

Let me know how this turns out! One thing I'm curious of is what esters do you pull and do you get a "twang" when fermenting at that temp?

 

[BeerAndTele]

I pitched about half the pack into 2 gallons of 1.056 "Marzen" and it should be finishing up in the next day or so without issue. Fermented around 80F

View attachment 741534

Thanks. That was my first thought as well but wanted to get some second opinions. BTW, my recipe is similar to yours - just a little more Vienna, a little less Munich, and half the caramunich. Let us know how yours turns out. Cheers.

 

[50calshooter]

What temps do you ferment at?

around 80: summertime room temp. We leave the AC on 81 when we close. 70 in the winter.

 

[balrog]

Haven’t brewed with Lutra before … going to bite the bullet and try one, a Vienna pseudo lager. Doing a small batch (2.5 gal into the fermenter).

Pitch the full pack (150B cells)? Pitch half? What do you think? Thanks.

Underpitching enhances esters. I would pitch the whole thing. You want the least amount of ester possible.

And use yeast nutrient. And Oxygen. Ferment under pressure to further suppress esters. That'd be the ultimate.

But those of us home brewers, pitch it all and hold the temp on the low end.

 

[lumbergh]

Kegged an Oktoberfest with Lutra tonight. (First ever kegged batch). It was a lot clearer than the pale ale I made with it before. No cold crashing on either batch.

 

[BeerAndTele]

Underpitching enhances esters. I would pitch the whole thing. You want the least amount of ester possible.

And use yeast nutrient. And Oxygen. Ferment under pressure to further suppress esters. That'd be the ultimate.

But those of us home brewers, pitch it all and hold the temp on the low end.

Thanks. Are you thinking pitching half a pack (75B cells) into 2.5 gallons constitutes an underpitch?
Cheers.

 

[balrog]

Thanks. Are you thinking pitching half a pack (75B cells) into 2.5 gallons constitutes an underpitch?
Cheers.

The package says pitch 11g packet into 5 gal. Therefore 1/2 packet into 2.5 would not be under pitch the way I do it. I would measure out 2.5gm of the 11gm packet myself. If you don't have a scale, I'd pour it out on a piece of paper, separate in half, and again in half, and pitch 1/4 of it. Put the rest back in the packet, fold, tape, back in the fridge/freezer. That's what I'd do. Let the interwebz now attack.

 

[BeerAndTele]

I would pitch the whole thing.

I would measure out 2.5gm of the 11gm packet myself.

Sorry, but I'm confused as to your recommendation.

 

[Sunfire96]

Brewed on Saturday, reached FG sometime in the last day or so

 

[balrog]

Sorry, but I'm confused as to your recommendation.

Apologies. I got my Voss and Lutra threads mentally switched.

Lutra, you want no esters, you want to pitch at least the whole pkg into 5gal.
I somehow thought I was in dry Voss thread, and I use that to stress the heck out of it to produce the orange esters.

 

[BeerAndTele]

Apologies. I got my Voss and Lutra threads mentally switched.

Lutra, you want no esters, you want to pitch at least the whole pkg into 5gal.
I somehow thought I was in dry Voss thread, and I use that to stress the heck out of it to produce the orange esters.

Roger that. Thanks.

 

[BeerAndTele]

This stuff is kinda crazy. Pitched it at 75F, looked at it 2 hours later and had activity in the airlock. Today, nearly 2 days in, it's finishing up (basing that on visuals; haven't taken a gravity reading). Pretty remarkable. Fermented at 70-71F, so hoping to keep esters low.

 

[balrog]

Lutra Pils #3.
87% Pilsen malt, 9% aromatic, 4% carapils
Mash 153F, 60min, target Ca 35, Mg 0, Na 6, Cl 65, SO4 5 (added 3g CaCl, 7.2ml 30% phosphoric acid to 26.5qt full vol BIAB nearly RO water) Target pH 5.30, measured pH at 30m (sample cooled to room temp) 5.45
Boil 60m, .5oz Magnum 12.4 @ 60m, 1oz Sterling 10.2% @ 10, 1oz Saaz 2.8% @ 1
Used 1qt saved slury from prior Lutra Kveik pale ale, itself was second overbuild from original packet, hold ferm temp 68F, 10days, keg, into keezer at 34F. OG 1.040, FG 1.007
This is day 9 in keezer. Still not clear. Clean taste, maybe hint of the white grape/pear but very faint, way beyond the spicy floral noble hop, slight sulfur/yeast long after swallow. Really nice summer, post tennis, beer.

 

[rtstrider]

My next brew is a Galaxy/2 row smash. Shooting for around 45 ibus and really tempted to use Lutra (building up from the frozen yeast bank in my chest freezer). What temps have you used when using Lutra with a pale ale/ipa and how did it turn out? Thinking of trying somewhere in the 75f-80f range or possibly higher. I’m torn between using Lutra or Pacman yeast. Was going to go with the real Chico but wanted something with a touch of character

 

[Ultryx]

I finally picked up some liquid Lutra at my LHB yesterday. I'm going to brew an Oktoberfest with it. Never used it before. Hoping it will turn out nicely. I hear good things.

 

[lumbergh]

My next brew is a Galaxy/2 row smash. Shooting for around 45 ibus and really tempted to use Lutra (building up from the frozen yeast bank in my chest freezer). What temps have you used when using Lutra with a pale ale/ipa and how did it turn out? Thinking of trying somewhere in the 75f-80f range or possibly higher. I’m torn between using Lutra or Pacman yeast. Was going to go with the real Chico but wanted something with a touch of character

Recently I made an old school pale with 2 row, c60, cascade and ahtanum and used Lutra. It was great. Fermented at high 70s-low 80s. It was similar to chico yeast. It smelled a little more bready/yeasty than Chico.

 

[Miraculix]

My next brew is a Galaxy/2 row smash. Shooting for around 45 ibus and really tempted to use Lutra (building up from the frozen yeast bank in my chest freezer). What temps have you used when using Lutra with a pale ale/ipa and how did it turn out? Thinking of trying somewhere in the 75f-80f range or possibly higher. I’m torn between using Lutra or Pacman yeast. Was going to go with the real Chico but wanted something with a touch of character

Somewhere here in the recent posts is a link to a guy who tested multiple temperatures and or the outcome into a chart. I think the optimum (cleanest and less acidic brew) was around 20 degrees Celsius.

 

[rtstrider]

Somewhere here in the recent posts is a link to a guy who tested multiple temperatures and or the outcome into a chart. I think the optimum (cleanest and less acidic brew) was around 20 degrees Celsius.

Yep I was the one that posted that lol

 

[rtstrider]

May hold off this time and go for a lighter brew for testing purposes

 

[Miraculix]

Yep I was the one that posted that lol

Aha! You already knew! So you were testing us!

 

[Sunfire96]

Looks like Northern Brewer has the dried Lutra available and in stock. Anybody going to give it a try?