Not into Lagers, so I'm late to the party on this yeast, thank you for sharing this conversation, learned a lot and glad I listened to is, will have to get hold of this yeast to try on an ale, without listening to this, I would probably not looked into this yeast further owing to its name alone. Top vlog once again
I have used this four times so far, one is still in the fermenter. The first three were different styles with different fermentation temps within the recommended 10-20oC. Helles ( 12-14-16oC which is temp ramp I use for 34/70), very clear tasted nearly the same as a Helles I brewed with 34/70. Oktoberfest (18oC) very clear tastes like an Oktoberfest. Cold IPA (16oC), very crisp and is clearing well given the amount of hops used. This does what they say it does IMHO. Note. Not under pressure.
@@DudesBrews No, the stats that Lallemand presented on a you tube video didn’t show much difference within the range. The Oktoberfest at 18oC is definitely a clean, crisp lager. I did pitch two packs of yeast into 27 litres (Grainfather Conical with glycol chiller). Esters might vary more with less yeast. I seem to get best results for all beers with 1+ gram per litre with dry yeast. Hope this helps and have fun with yeast.
Used this yeast recently. Very impressed with it. Half the pitch rate needed compared to Diamond lager and cleared up extremely quickly. Made a very clean refreshing lager
Thanks for another great video, no mention of pressure though ! I'm planning my first all grain for over 25 years this week, based on the utopian lager. I'll be trying Nova lager yeast for the first time ! I was planning to ferment about 12 to 13°c with little or no pressure at the start. I want to add pressure via spunding at the later stages of fermentation. I don't want it to ferment too fast in case I miss my chance to increase the pressure. I'd like to finish with about 2.6 vol CO2 without force carbonation after fermentation. Cheers 🍻
Thanks Dave! Not sure on the time/pressure you will need to hit that specific carbonation level tbh but you should be able to work it out from a carbonation chart. I will ask Andy about fermentation under pressure generally and see what he says, I was kicking myself for not mentioning it when I came to do the edit 🤦♂️
@@davec4955 got this back from Andy: 'Pressure wise I don’t have any data, but the effect would be similar to using other yeasts under pressure. That is a general reduction in the overall ester profile. There is some benefit to fermenting all beers under a very slight pressure as it can help to prevent contamination.'
Had a brew drinking in under a week, fermented at 17C, chilled, carbonated, drinking straight from a fermzilla. Next batch chilled and kegged, repitched fresh wort straight onto trub and was fermenting within an hour.
Thanks Andy said they have no data on using it under pressure at the moment but assumed it would work fine, from Andy: 'Pressure wise I don’t have any data, but the effect would be similar to using other yeasts under pressure. That is a general reduction in the overall ester profile. There is some benefit to fermenting all beers under a very slight pressure as it can help to prevent contamination.'
Hi my friend. I would like to ask Andy, how many (real) billions of cells has this yeast per gram. There are too differences with online calculators. Many thanks
‘LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. ‘ Somewhere between a lager yeast and none of the above based on that, maybe 🤔 🤣
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man, the intro riffs are so good!
It’s a very impressive yeast, ferments quick and Is very clean, great interview, lots of great info there, thanks
Not into Lagers, so I'm late to the party on this yeast, thank you for sharing this conversation, learned a lot and glad I listened to is, will have to get hold of this yeast to try on an ale, without listening to this, I would probably not looked into this yeast further owing to its name alone. Top vlog once again
Another great vid Tricky. I got one pack as part of the National comp prize too so will be adding to the brew schedule for sure 🍻🍻🍻
Brew with it soon you must hmmmm
Learned a lot from this, cheers!
Very interesting! I have to go for this one....😄🍻
I have used this four times so far, one is still in the fermenter. The first three were different styles with different fermentation temps within the recommended 10-20oC. Helles ( 12-14-16oC which is temp ramp I use for 34/70), very clear tasted nearly the same as a Helles I brewed with 34/70. Oktoberfest (18oC) very clear tastes like an Oktoberfest. Cold IPA (16oC), very crisp and is clearing well given the amount of hops used. This does what they say it does IMHO. Note. Not under pressure.
great feedback thanks Barry! Did you notice much of a difference in ester production with the different temps?
@@DudesBrews No, the stats that Lallemand presented on a you tube video didn’t show much difference within the range. The Oktoberfest at 18oC is definitely a clean, crisp lager. I did pitch two packs of yeast into 27 litres (Grainfather Conical with glycol chiller). Esters might vary more with less yeast. I seem to get best results for all beers with 1+ gram per litre with dry yeast. Hope this helps and have fun with yeast.
Used this yeast recently. Very impressed with it. Half the pitch rate needed compared to Diamond lager and cleared up extremely quickly. Made a very clean refreshing lager
I am very happy about the prospect of being able to use just 1 pack with a dry lager yeast, glad its working well for you!
I always use only 1 pack for a 5 gal batch of lager. Ignore the yeast calculators.
Thanks for another great video, no mention of pressure though !
I'm planning my first all grain for over 25 years this week, based on the utopian lager. I'll be trying Nova lager yeast for the first time !
I was planning to ferment about 12 to 13°c with little or no pressure at the start. I want to add pressure via spunding at the later stages of fermentation. I don't want it to ferment too fast in case I miss my chance to increase the pressure.
I'd like to finish with about 2.6 vol CO2 without force carbonation after fermentation.
Cheers 🍻
Thanks Dave! Not sure on the time/pressure you will need to hit that specific carbonation level tbh but you should be able to work it out from a carbonation chart. I will ask Andy about fermentation under pressure generally and see what he says, I was kicking myself for not mentioning it when I came to do the edit 🤦♂️
@@DudesBrews Maybe if I drop the temp to 10°c by the end of fermentation I will get about 2.4 Vol with about 16psi if the yeast can cope !
@@davec4955 got this back from Andy: 'Pressure wise I don’t have any data, but the effect would be similar to using other yeasts under pressure. That is a general reduction in the overall ester profile. There is some benefit to fermenting all beers under a very slight pressure as it can help to prevent contamination.'
@@DudesBrews Thanks Richard, I'll suck it and see , just mashing out.🍻
Had a brew drinking in under a week, fermented at 17C, chilled, carbonated, drinking straight from a fermzilla. Next batch chilled and kegged, repitched fresh wort straight onto trub and was fermenting within an hour.
Awesome, how clean was it at that temperature?
How clear was it?
@@DudesBrews No off flavours, I am playing around with no boil and came out clearer than with verdant.
Tweaking my recipe as I'm watching! Hop addition Nova bevvie session!!!!!
Yeaaaahhhhh boiiiii! 🍻🍻🍻🤪
👍
Nice information here. Cheers
Great interview. Any feedback out there on fermenting Novalager under pressure?
Thanks Andy said they have no data on using it under pressure at the moment but assumed it would work fine, from Andy: 'Pressure wise I don’t have any data, but the effect would be similar to using other yeasts under pressure. That is a general reduction in the overall ester profile. There is some benefit to fermenting all beers under a very slight pressure as it can help to prevent contamination.'
Hi my friend. I would like to ask Andy, how many (real) billions of cells has this yeast per gram. There are too differences with online calculators. Many thanks
So in all seriousness, is this a lager yeast, a pseudo lager yeast, an ale yeast or a combo of everything. Great video though Rich ❤
Hybrid!!! lol
‘LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. ‘
Somewhere between a lager yeast and none of the above based on that, maybe 🤔 🤣
@@DudesBrews Is there a dash of kveik involved? 🤣
@@thomash3716 better not be! 🤣
Great info
Be warned repitching on cake its almost done withen 3 days haha
Cheers Ivan, yeah seen a few people say similar about repitching!
@@DudesBrews also noticing both beers very hazy velatine in 1 keg and its still cloudy