What's the verdict? Planning my first batch with Lutra for a few days from now.Doing a side-by-side comparison. My HB Schwarzbier fermented with Lutra Kveik on the left, and a local commercial version on the right.
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Well I had a couple mishaps with mine. First I overshot my mash temperature and ended up mashing at close to 160 degrees. Then, after kegging, I had a leak in my beer-out line. I was getting a ton of bubbles in my beer line. Turned out to be a damaged o-ring on the beer out post. Took me a while to find it and after I fixed it I left it for a month before pouring a beer.What's the verdict? Planning my first batch with Lutra for a few days from now.
As it warms up I have to reconsider. I'm loving it, it was just to coldIn case you need to know, 7 year old Pepe Nero is past its prime but still drinkable.