The Kviek Project: #2 Lutra lager tasting

[@lonewolf9390]

Lutra Kveik is a beast. I love brewing with it.

[@lekcom62]

I must say i feel the same i like the 34/70 the best all ways clean and crisp thanks John

[@alleningrad]

I think that for the all around versatility of Lutra and Kveik yeast in general, it's a reasonable option for many home brewers to approach lager yeast flavour without regimented or complete temperature control. Brewing in Canada, it's great for summer brewing. Lager yeast works best for me in the winter months. Another great beer review/comparison.

[@swearbear8849]

Spot on about Kviek Blonde Ale LJ. Another example is Kolsch. We don’t call Kolsch a Lager brewed with Kolsch yeast (ale). It is a Kolsch. No short cuts.

[@mrfomiatti5515]

Idea? Twould be interesting to see the diference between a brew done in the dark (no sunlight) and one brew done just in fermenter, on the floor. (exposed to ambient sunlight).

[@barrycranston5122]

Used Omega Lutra for a “Helles”, fermented at 20 to 22oC as recommended for a clean lager result. The beer turned out to be a very ordinary blond ale with a lemon twang finish. My “Voss Helles” was a very ordinary “Orange Tang Blonde Ale”.

[@littlejohnsbrewing]

sounds very familiar Barry...

[@brewshed_Project]

A great video. I was about to add this yeast to a beer and was on the fence about it. Life is to short to drink bad beer. I’m happy to wait a few weeks.

[@dbarbz2089]

Would you always add 2 packets of rehydrated yeast in a 23ltr kit brew? or are their special circumstances where you would only use 1 yeast? Cheers from Whangarei New Zealand.

[@littlejohnsbrewing]

Mostly yes, if doing a low ABV brew with alow graivty then I would look at 1 pack, but would need to be under around 1034 OG. Kviek would probably get away with 1 pack, but I don;t see me brewing 23 litres of Kviek anytime in the foreseeable.

[@dbarbz2089]

@@littlejohnsbrewing awesome cheers. Also I can't regulate my temperature for the fermenting stage. The fermenter sticks around 20-22 degrees. If doing a lager would it be better to use a US-05 instead of a lager yeast as it can handle the warmer temperatures compared to a lager yeast?

[@littlejohnsbrewing]

@@dbarbz2089 You can't do a lager at those temps. It's pushing a tad high for US-05, or most ale yeast really. You could possibly get some fruity esters if you push towards 22° for a lot of the ferment. 20° is workable, but you will not get anything near a lager finish. Consider using Kolsch or Califonia Lager if you want a lager finish, they will be closer than US at those temps. Ideally though, get a fridge to temp control your ferments, you are stuck in a zone that is not ideal.

[@dbarbz2089]

@@littlejohnsbrewing thanks for your advice. ill brew my lagers in the spring and winter from now on.

[@alt7488]

but some people still pay good money for vb and emu export... and then turn around say it tastes good....

[@littlejohnsbrewing]

I eat Woolies sausages.... there is no accounting for taste.

[@Matowix]

Try that magical yeast on a coopers kit and see if it saves it.

[@littlejohnsbrewing]

hmmm.....

[@birdybro9403]

What is your go to lager yeast L.J mate?🍻

[@littlejohnsbrewing]

I mostly go W34/70 but it will depend on style of beer.... I like Dutch and Mexican Yeast for the right styles.

[@birdybro9403]

@@littlejohnsbrewing I'm looking at brewing a czech pilsener and want a clean and crisp beer.

[@littlejohnsbrewing]

@@birdybro9403 34/70 willwork, but look at getting the Urquell H strain from Wyeast or White Labs... 9° for a few weeks....

[@birdybro9403]

@@littlejohnsbrewing Thanks mate.🍻