@@CascadesHomebrew Usually for pseudo lagers. Omega Yeast has a decent recipe for a Helles pseudo lager that I've brewed a few times, and Dr. Hans Brewery here on RUclips has a couple videos for recipes using Lutra that have all turned out very well when I brewed them.
I’ve had a rough time truly enjoying Lutra beers, so I totally understand the flavor and aroma notes you stated. It almost gives me a lemony flavor that definitely isn’t “clean” like some folks say. I’m wondering if’s like the cilantro thing where it just depends on the person, because everyone I’ve shared these beers with liked them pretty well and didn’t detect the aroma and flavor I don’t like. Great job as always Brent!
Glad you enjoyed the video. Each time I have used Lutra, there was a "twang" that settled down after 2 or 3 weeks of packaging. From then, it has a citrus character that lingers at a lower level. I suspect the judges identified some of the Lutra character as coming from hop additions. Maybe soon I will give Lutra a try in a hoppy style like a Pale Ale.
Maybe you should have bumped up the ph on the Lutra-Beer again with a bit of baking soda. Kveik has a higher PH drop, than a lager yeast, so this might have helfend ‚against‘ the citrus charachter. Thanks for the great Video 👍
It would have been valuable to compare the pH. I did not, partially because the probe on my pH meter needs to be replaced again. When I checked the pH in my US-05 vs Voss vs Lutra video, all 3 beers were very close in pH.
I've used Lutra in lieu of Chico before in a blonde, and everyone who tried it said it was kind of a perfect example of what a blonde ale should be. It's also worked great in a cream ale before, which makes sense since like lutra, those are also "lager-ish, but not"
This is where I am leaning as a best fit for Lutra, as a very neutral ale strain when you are not looking for yeast character. Since Kveik strains are so flexible with temperatures, I can turn around a beer in a few weeks even if my fermentation chamber is tied up.
I think a better test would have been to make a starter with your Lutra, for two reasons; to increase the population, and to be adding already active yeast, as you did with the Lager yeast. It would have to be difficult to get all parameters ideal for each yeast; and since they require differences, I would expect the beers to taste quite different. I have thought about making "Lagers" using Lutra, but I am just getting back into brewing and I think it wise to brew lagers with lager yeasts so/until my pallet is better educated. It is tempting though to use an ale yeast to save time. Are there other standard ale yeasts that are clean fermenting that could be used to get closer to the taste of lagers? My ales so far come out nice and clear, but I haven't really made a good brew as yet; made some mistakes on the first three. My last one, a dark ale from concentrated wort and LME and a decent ale yeast, may turn out nice after a couple weeks aging. I'll be switching to all grain lagers ASAP; I have ingredients to do some different styles, but currently only one lager yeast. 30 years ago there wasn't much selection for yeast, so I am surprised there is so much difference in flavor and effect using just different lager or ale yeasts. I thought I had all I needed, but I will be ordering a couple more lager yeasts after the holidays. I started out doing ales, though I prefer lagers, because it was easy to be within the temperature range, in my cooler brew room, using minimal added heat. Now it is colder outside and in my cold room, and I need a LOT more heat to finish up bottle conditioning; nearly done. It should now be easy, for a couple months, to let this room stay below 15 C, using just enough heat to stay above the minimum(or ideal) temperature. I know, I know, I'll need a refrigerator eventually ;-)
Good luck with your brewing and thanks for sharing your thoughts. I tend to think that Lutra is a good replacement for a "clean ale" strain like Chico/US-05, but it is much more temperature tolerant. If you can keep the beer temps at 15C, there are plenty of Lager yeasts that will produce very good Lagers. The same for Ales at 19C to 20C.
I love brewing with Lutra Kveik. It's an absolute fermentation beast.
What styles do you use it for?
@@CascadesHomebrew Usually for pseudo lagers. Omega Yeast has a decent recipe for a Helles pseudo lager that I've brewed a few times, and Dr. Hans Brewery here on RUclips has a couple videos for recipes using Lutra that have all turned out very well when I brewed them.
I’ve had a rough time truly enjoying Lutra beers, so I totally understand the flavor and aroma notes you stated. It almost gives me a lemony flavor that definitely isn’t “clean” like some folks say. I’m wondering if’s like the cilantro thing where it just depends on the person, because everyone I’ve shared these beers with liked them pretty well and didn’t detect the aroma and flavor I don’t like. Great job as always Brent!
Glad you enjoyed the video. Each time I have used Lutra, there was a "twang" that settled down after 2 or 3 weeks of packaging. From then, it has a citrus character that lingers at a lower level. I suspect the judges identified some of the Lutra character as coming from hop additions. Maybe soon I will give Lutra a try in a hoppy style like a Pale Ale.
Maybe you should have bumped up the ph on the Lutra-Beer again with a bit of baking soda. Kveik has a higher PH drop, than a lager yeast, so this might have helfend ‚against‘ the citrus charachter. Thanks for the great Video 👍
It would have been valuable to compare the pH. I did not, partially because the probe on my pH meter needs to be replaced again. When I checked the pH in my US-05 vs Voss vs Lutra video, all 3 beers were very close in pH.
Helles is such a touchy style. My white wale beer. Searching for the “german ‘it’ taste”
Good luck! Yeah, it seems to be a style that requires just a touch of flavor/character, but also has very little to cover up any flaws.
I've used Lutra in lieu of Chico before in a blonde, and everyone who tried it said it was kind of a perfect example of what a blonde ale should be. It's also worked great in a cream ale before, which makes sense since like lutra, those are also "lager-ish, but not"
This is where I am leaning as a best fit for Lutra, as a very neutral ale strain when you are not looking for yeast character. Since Kveik strains are so flexible with temperatures, I can turn around a beer in a few weeks even if my fermentation chamber is tied up.
I think a better test would have been to make a starter with your Lutra, for two reasons; to increase the population, and to be adding already active yeast, as you did with the Lager yeast.
It would have to be difficult to get all parameters ideal for each yeast; and since they require differences, I would expect the beers to taste quite different. I have thought about making "Lagers" using Lutra, but I am just getting back into brewing and I think it wise to brew lagers with lager yeasts so/until my pallet is better educated. It is tempting though to use an ale yeast to save time.
Are there other standard ale yeasts that are clean fermenting that could be used to get closer to the taste of lagers?
My ales so far come out nice and clear, but I haven't really made a good brew as yet; made some mistakes on the first three. My last one, a dark ale from concentrated wort and LME and a decent ale yeast, may turn out nice after a couple weeks aging.
I'll be switching to all grain lagers ASAP; I have ingredients to do some different styles, but currently only one lager yeast. 30 years ago there wasn't much selection for yeast, so I am surprised there is so much difference in flavor and effect using just different lager or ale yeasts. I thought I had all I needed, but I will be ordering a couple more lager yeasts after the holidays.
I started out doing ales, though I prefer lagers, because it was easy to be within the temperature range, in my cooler brew room, using minimal added heat. Now it is colder outside and in my cold room, and I need a LOT more heat to finish up bottle conditioning; nearly done. It should now be easy, for a couple months, to let this room stay below 15 C, using just enough heat to stay above the minimum(or ideal) temperature.
I know, I know, I'll need a refrigerator eventually ;-)
Good luck with your brewing and thanks for sharing your thoughts. I tend to think that Lutra is a good replacement for a "clean ale" strain like Chico/US-05, but it is much more temperature tolerant. If you can keep the beer temps at 15C, there are plenty of Lager yeasts that will produce very good Lagers. The same for Ales at 19C to 20C.
Could you say Lutra any more times during the introduction?