My first batch of beer in 15+ years was a mex lager grain recipe brewed BIAB and fermented with Lutra kveik yeast.
I opted for a kit from Morebeer as I was ordering other things in bulk and it would be a while before I got all the ingredients together:: Here
The brewing went great, the fermentation went great and the lutra dropped out clear as a bell.
The winey taste others mentioned with lutra was there for a day or two but disappeared quickly.
Now this was my first time ever priming and bottling. In my previous brewing life I only kegged....
I heated the corn sugar from the kit in a small amount of water and when it cooled enough, put it into the bottling bucket and transferred the beer from the fermenter on top of it.
I stirred lightly once it was all transferred.....then bottled.
This was on April 19 2022.
The ambient temperature in the garage has been about 70 degF.
After 2 weeks I tested one and hardly an auditable pfft at all...
Tried one last night 5/17/2022 (4 weeks)...if there was an increase in carbonation ....I couldn't detect it.
It was not completely flat, but honestly that amount of carbonation could have still been in saturation from the fermenter as far as I know.
So question to the more experienced bottlers....is this a temperature related thing? or a kveik thing maybe?
I DID wait a long time and allow the kveik to totally clear before bottling.
When using kveik, should I consider adding a small amount of a different yeast at bottling?
Or am I missing something obvious?
I opted for a kit from Morebeer as I was ordering other things in bulk and it would be a while before I got all the ingredients together:: Here
The brewing went great, the fermentation went great and the lutra dropped out clear as a bell.
The winey taste others mentioned with lutra was there for a day or two but disappeared quickly.
Now this was my first time ever priming and bottling. In my previous brewing life I only kegged....
I heated the corn sugar from the kit in a small amount of water and when it cooled enough, put it into the bottling bucket and transferred the beer from the fermenter on top of it.
I stirred lightly once it was all transferred.....then bottled.
This was on April 19 2022.
The ambient temperature in the garage has been about 70 degF.
After 2 weeks I tested one and hardly an auditable pfft at all...
Tried one last night 5/17/2022 (4 weeks)...if there was an increase in carbonation ....I couldn't detect it.
It was not completely flat, but honestly that amount of carbonation could have still been in saturation from the fermenter as far as I know.
So question to the more experienced bottlers....is this a temperature related thing? or a kveik thing maybe?
I DID wait a long time and allow the kveik to totally clear before bottling.
When using kveik, should I consider adding a small amount of a different yeast at bottling?
Or am I missing something obvious?