I’ve just discovered Lutra and have some arriving this week, so I’ve been watching all your Lutra videos. Great channel, great videos. Loving the lederhosen and appreciate you getting on your soapbox at the end there. Facebook groups are full of these A-holes at the moment so well done.
Your description of the flavor is spot on for lutra as a pseudo lager. I got a small amount of citrus and very very slight tartiness too. It gets it close to a true lager but I notice the difference immediately. Still makes an excellent beer if you aren’t thinking “lager” like you said.
I got the exact same citrus and tartness. I submited a sample for a friend as a munich helles and he made a bjcp like sheet. He got this very slight citrusy in the aroma but the taste was very clean. Score 31. Not bad for a lazy beer.
Maybe it has to do with the temperature. I brewed a few batches of Bohemian pseudo-lager with Lutra. Around 30°C without control it was like lime, a bit tart and astringent. At 21°C stable it was clean and very pleasant. At 23°C with temp control it was a tiny bit fruity, but not tart. It'd like to try also higher 20's range and pressure fermentation to get a cleaner taste.
Love the channel & the content (also the gear given I had a customer call out my beer engineer T today) As an Aussie I appreciate the shout out. In summer I'm basically only brewing with voss, but will definitely give lutra a go to change things up
I'm from Queensland, Australia and came to this video to see if I should use LUTRA to make lagers as my average temp is in the 90f. Turns out I'm your example! Thanks for the great video!
Hey new subscriber. Sorry late to the party. Congrats on your promotion! I was guard guy for 15 years before switching to the reserves about 2 years ago. Thanks for your content, and thanks for your service 🇺🇸 🍻
Steve, your channel has really evolved in to the “thinking man’s beer” channel which I ❤️. This video had everything including costumes, obnoxious beer garden music and a rant at the end!😏. Drink your beer the way you like it! Cheers.
Congratulations on your promotion to Captain! A dear friend is a Major in the Reserves. She is a "Flight Nurse" with 2 years to go until Lt. Colonel. My father was a fighter pilot and retired a full bird Colonel. Salute ~S!
many congratulations on being promoted to Cappy, another gr8 video.........the colors just lovely on these beers...........and the boot mug looks nice man.......cheers again......
This was helpful, knowing that I can, sort of, make "lagers";....beer at least, without needing the lower temperatures. I like lagers/pilsners, and figured I could only make them in winter...without a purpose freezer/refrigerator/chiller setup. I have been watching many brewers and thinking what types of beer and flavors I like. I will be doing my first all grain brews this winter and most I have chosen to acquire grains and hops for, are lagers. I know, I know, not the best choice to start back into this hobby, but I have to go with what I like, or what is the point? I plan to make a Vienna Lager, German Pilsner, Helles, Märzen, and maybe Kolsch. If I am fussy; IF? LOL, then would it be a mistake to make these with ale yeasts; or can yeasts such as W-34/70 or Bavarian or the LUTRA Kveik or other ale yeasts like US-05, do the job...along with extra time to clear??? I bought some Mangrove Jack's Bohemian Lager - M84 yeast already, but, at least for this Märzen Oktoberfest, you suggest this is not a good choice. I also have some Mangrove Jack's New World Strong Ale yeast that I thought would be good for dark ales, Porters and Stouts. Probably not a good choice for lagers??? I need to order more yeast don't I? The Bohemian should be a good lager yeast for some of the brews I want to make. Oh, thanks again for the suggestions of hops to plant.
Thanks for the video! I just started fermentation on my first batch of beer using the Northern Brewers Oktoberfest Extract kit and Lutra Kveik, so this was super helpful and encouraging to see. I'm doing the primary in my basement at around 66 deg ambient temp so I'm looking forward to seeing if that makes a difference. Happy Brewing!
Great video. Really enjoyed it and I continue to learn. I just recently did a similar experiment brewing 2 Kolsch recipes from Northern Brewer. For one, I used the recommended Lallamand Kolsch dry yeast (2psi pressure at 65 degrees) and the other, Lutra Kveik (12 psi fermented at 80 degrees. I just kegged the beer and had to leave town for work but after 1.5 weeks of fermentation and 2 days cold in the kegs, I did try them. The traditional yeast tasted better and the Lutra was more crisp with a lemon flavor. Both great beers for how young they are and I know they will both improve. Both good, but different, like you said. Congratulations on your Promotion! Thank you for your service!
Lutra is great I use it in cider and session meads. Clean ferment at high temps. Plus you can throw a little bit in a starter when you pitch your yeast, dry it and you've got yeast for many more brews.
There was something so wonderfully different in the way you approached the tasting section until the end. You had this clarity about you. 😂 Loved it. Tom from Casino Ave Brewing. NJ.
Beautiful-looking beer..Great video. By the way, I have successfully made (fermented) very good lagers (in the middle of summer) using one of those Cool Brew insulated "bags", reinforcing it with foam planks, and a rotation of ice bottles to cool everything..very low-tech/no-tech but it worked very well.
Great video as always. I always use Lutra for my Oktoberfest because it's fast and easy and I love the flavor profiles I get out of it. I was thinking of switching to a true lager yeast but now I'm not sure I will. Takes 5 times as long and if it's 90% close to the real thing then why bother!
Hey I just wanted to say thanks for all that you do and share! I am relatively new to the home brewing community and I rely upon the information of others quite a lot. Always enjoy your channel and what you have to say. I'm sorry that you have some people that just seem to want to be Nancy negatives about everything. Made me feel bad that you ended up getting a little salty towards some of those folks but I also understand it. My advice being an old guy, is who gives a s*** about what somebody else thinks as long as you're enjoying yourself and not hurting anyone. You keep carrying on doing you and I'll keep watching buddy!🍺🙂👍🏼
My wife and I made this recipe for Ofest this year and it was insanely good with the hochkurz method. We used 34/70 at 65 degrees under 10PSI and it came out exactly how a marzen should taste IMO.
I preffer to wet mill. Just 100grams of water per 10 pounds of grain. Spray on and mix whole grain. Mix well. Let sit a few min. Less dust and butt dyno says it keeps husk more intact for better run off. BIAB here. Nice breakdown
This is a great video, loved the side by side comparison. I have brewed with Lutra quite a bit and I have noticed the tartness and citrus flavors go away if you adjust the pH by .2 or so in the mash. I forgot to do this on my recent festbier and the flavor was noticeably different than last years brew. Shoot for the higher end of the pH range and the finished beer with turn out much different. The last bit of the video was great! Keep an open mind when brewing and experimenting. Jerks LOL!
Another excellent video. We received slightly different results with a split batch of light lager = the Lutra being heavier body, less crisp, and less flavor vs S-189 and W34/70. However, we fermented the Lutra at 70F under 5 psi. Looking forward to your Festbeir results. We are doing that experiment currently as well with an Amber Lager (low and slow VS 64F with 14 psi). Cheers for experimentation!
That is interesting! I think fermenting the Lutra a bit slower and cooler, or under pressure, would probably have that effect. But at that point, why not just use plain old lager yeast under pressure? Hope your experiment turns out well!
While I understand the additional challenges, it would be interesting to do the same thing but wait to brew a second batch for the kveik yeast and brew it as you normally would.
In summer I like to use mangrove jacks kveik to brew cider and mead at warmer temps. It will produce more of what's been described as a "zing" or acidic fruity flavor if I don't adjust my acid blend and add a little potassium carbonate. It would be interesting to see your experiment again with some adjustments made to the wart that you add the kveik to.
I have just been brewing for about 6 months Congrats on the promotion I think your videos are very good I have tried the kvike under pressure in a temp controlled warm environment with great results. Thanks
I really love this video, as someone who made a so-so marzen that lagered the end of summer and thought about secretly whipping up another batch with Lutra to hide my failure. That said, I've been wondering: would you ever consider adding your improvement commentary to the actual recipe listed to the description? I've followed some of your techniques and recipes, but frantically rewatched over and over to make sure I didn't miss anything on brewday. In fact I've found my two most common searches on brewdays are "hydrometer temperature correction" and "TheAppartmentBrewer (insert style)"
I appreciate the support and I'm glad you've enjoyed! I keep the recipes in the description as the same because it gives people the freedom to make their own decisions about whether they want to change it or not. My taste preferences are not the same as everyone else.
Just did a Lutra Marzen with one of my recipes. I've done a Southern German Lager WLP838 under pressure and most of the time Lalbrew Nottingham. You nailed it, 100 percent - Lutra with Marzen - it's a great beer! It's not the exact style of a Marzen with lager yeast, but darn close and I really enjoy it. I don't want to dedicate my kegerator (or buy another) to make it sit at 50F for months with a true lager. Call me a lazy impatient American, I really don't care -😂- Thanks man. Your channel is a great inspiration! Most importantly - 🍻- and BTW, similar experience, grain to keg in 6 days and it's great.😀
Sounds like the lager yeast is big glycerol producer. Mouthfeel thing. Then the pH too The zymurgy breakdown of lutra, i think it was. Said they didn't preff lutra in general, hot or cold ferment. I've used lallamand voss dry 6 times. Pitch at 95, ferm at 90 ish. Flavors are clean, a bit fruity or light estery. Hops shine and finish gets out of the way fast. Pitch 2 grams in 5 gallons at 95 1.055 or less. Works every time for me. Starts in 8 to 12 hours, bubbling away. Great comparison
Definitely gets very warm here in Melbourne, Australia for a good 6 months of the year. The other 6 months are great for producing classic lagers. I just love the idea of being able to knock out a decent lager that is more drinkable in the warmer months. Funny that you called out Michael James - google his name and a few "interesting" comments of his come up (though, he seems to have deleted some from youtube). And he is exactly the type of person you describe...like you said: what does it matter? At the end of the day, we're making beer. Who cares what definitions it falls under.
Have been pitching on top of a lutra yeast cake for a couple batches now. I was waiting for the mention of lower end pH. It doesn't make for a bad beer but it is certainly a big enough difference that I would still lager a beer for the different character.
After watching this, it makes me think that maybe I should have checked my final PH of a neipa I made using Voss Kveik. I thought it was so odd that it finished a little tart/saison-e. This whole time I was thinking it was the voss kveik because its technically a Norweigen strain. But maybe.... it could have been the PH all along. Thanks for sharing your honest findings. This makes me want to brew up a Marzen or festbier right now (....but not lager it for 6 months).
I like to make Oktoberfest in April because that is mid Autumn down here as it begins getting colder, mid spring here still winterish like, I love the red color of your beer too, always wanted to get that right tone of red, also I ferment all lagers under pressure now because I'm inpatient 🍺
Looking forward to giving this recipe a go. I'm taking your notes to heart and just going the lager route. I'm not in a super rush and the complexity is what I want! Just wanted to make sure you realized, you said FOUR OUNCES of Calcium Chloride instead of grams :) Pretty sure this thing would taste like Count CHALK-ula if you used that much!
never heard of that yeast (im still a newb) but maybe a good excuse to brew to "try a new yeast for educational purposes" hehe This is one of my personal favorite styles of beer. gonna try the recipe when i get a chance
Fantastic comparison Baby Braj!! Your thoughts on difference in taste for Lutra batch using pressure fermenter?? I’m leaning towards 10G pressure fermentation batch.
the wife and i recently had a paulaner oktoberfest bier and she really loved it and so did i. so scratch the kolsch idea i was going to make ... jeeze. i already have the ingredients for this beer but i dont have hallertau hops on hand. i do have is savinjski and cluster only. what do you think? bad idea?
I'll be giving this recipe a shot this weekend, im brewimg on a brewzilla gen 4. Was curious, my local homwbrew store doesn't have any if the "barke" variety, would regular be okay?
Great vid bud. Think about this; I brewed a British bitter that I wanted on tap for thanksgiving last year and I only had 7 days. Not a problem. Lutra.
I made a dark lager with Lutra recently, served it at a party we had and wow, it was a big hit! I don't typically drink lagers but if I was brewing for the masses again who do I'll definitely be using Lutra again, it's amazingly clean and quick. Anyway, your video inspired me to brew with Lutra, to brew a style I otherwise wouldn't have, thanks! 🍺👍
Best part of the video was the "Don't be a dick" rant!! Haha great information as always, thanks for sharing! Congrats on Captain btw thanks for serving!!
@@TheApartmentBrewer your welcome sir. I did have a question about step mashing. Have you made a video, or do you know of anyone that has a video or guidance on how to step mash? I'm still new to brewing and I'm learning a ton from your videos, and the brajlord CH. 🤙🍻
I haven't yet but you know, thats a really good topic to break down. If you're new to brewing I would really recommend sticking to single temperature mashing though since it's a lot easier to control and you can easily get great beer out of it. Step mashing requires an electric system, boiling water Infusion or just very fine tuned heat sources. It's kinda tough to do at first.
Tried Lutra for lagers, super tough yeast, very quick turn around time, but even with gelatin fining and lower ferm temps it added too much flavor. I let my Lutra batch age for around 2 months after bottle conditioning and the flavor greatly improved. I think the yeast is a bit more bold, a little less delicate, and I would recommend some filtration system when kegging or bottling to minimize trub. I used cbc-1 bottling yeast (killer strain) and even with that the character remained. Lutra is cleaner than Espe kveik(lychee flavor and not in a natural or good way) and I enjoyed lutra, just not the same as a lager, I have a very sensitive palette to tasting yeast. Lagers are just cleaner and more enjoyable. I could have 2 12 oz lutras and be good... I could have 3 Mas lagers and be good.
Great video, expirement I wanted to see to compare Lutra with a triditional Lager yeast 🍺👌. I'm about to brew with Lutra and some Tettnang and Hallertau Mittlfur hops.🍺👌.
@TheApartmentBrewer Do you lager on or off yeast? I’m about to do my first lager in my Spike CF5. Should I pull the yeast once primary fermentation is completed or just leave it be until ready to be kegged
That got…I felt like you were a little upset there at the end. Ignore the trolls, they conditioned themselves to seek attention by dragging everyone else down. As the philosopher CH once said, “You do you; live your life.”
similar to mine! except I like to be super traditional and do at least 50% munich malt. 56.8% Munich II 17.5% Barke Pils 4.4% Carapils 3.8% Acid Malt 21.8-24 IBU (Did magnum at 60min this year) Usually do HMF (Usually like Bayern Lager OYL 114, but did lutra this year) Also added about 2% melanoidin this year to try it out and it's too much melanoidin (melanoidins from the munich 2 and melanoidin malt) and gives an odd flavor at the end of the sip. So will not do that this next year
How would you describe this odd flavor? I brewed a marzen this year that was actually pretty good until the very end, when it became kind of weird. I've had a hard time narrowing off flavors down, and have been considering if "too much melanoidin" was one of them.
Michael James 😂😂😂😂 that’s hilarious! He used to haunt our comments section too but we haven’t seen him for a while! He probably gave up on moonshiners like us…
Love the videos! Any reason you don't use a hop basket when adding them to the boil? I use it to help with clarity, but I have not experimented to see if it even makes a difference.
I just started not using it, but it really makes a big difference in hop character. I removed the bazooka screen and whirlpool the hops and trub before chilling. It works really well!
Congrats to your new rank! Also want to ask about melanoidin malt is 5% not to much? Newer used it but I want to try out in a pale lager ( to mimic the decoction mashing ) and I hear it can be overpowering real quick. And its better to keep it around 2-3% in pale beers.
You might want to check out my festbier video to answer that question, went up to 8%. I think 5% is perfectly fine in anything pale, but you can go up to 10% in something very strong, dark and malty.
I just got Lutra dry yeast for a stout I am going to see if I like it better then us05. I still my go with a more traditional British yeast. Are you doing a full volume mashing ? I use that method all the
Just remember that your finishing pH will be lower with lutra. Likely the darker grains will start you off with a low pH so if you're not careful you'll end up with a more harsh acrid flavored beer.
@@TheApartmentBrewer thank you both. Since I also wanted to try that with my golden promise smash, and they are sold out. I am saving the Lutra for the smash and order there 016 British ale yeast it’s a local place so it’s order on line pick up day before to get a yeast starter going. I am going to try Denny Kongs shaken, not stirred method.
How do you think a Fest bier would do with Lutra ? Versus Wy 2633. I'm under pressure with 2633 for the second time and got a Diayctle bomb each time so far. After 10 days.
@@TheApartmentBrewer This must be why I haven't been successful at a fest bier, I haven't been adjusting/monitoring ph in any of brew. Didn't you do a Video on that?
@@jamessparks5236 I haven't done a dedicated pH video, but I have mentioned it in a few videos. If you check out my 10 things that make brewing easier video I mention a pH meter and why that has been a gamechanger
Lutra at higher temps gives it that citrus flavor. If you want lutra to act more like a lager yeast you have to ferment at standard ale temps. 70 deg in my experience is perfect.
@TheApartmentBrewer only thing i can see is the lutra at the higher end of temperature makes an extremely violent fermentation which will cause more amino acid then if it was fermented at room temp. Id try another side by side with lutra and another lager yeast but do the lutra at room temp. I think the results will be more similar than this outcome.
Did you dry hop that beer? That will raise the pH. Plus did you know your mash pH? That would be helpful in seeing if you pH changes were similar or different to mine
@TheApartmentBrewer yes i did dry hop it. 2oz for 2 days. So that might be the difference. And starting ph was 5.4 But i do think lutra at a lower temp gets more of a lager like cleanliness to it. And it was ready in 5 days. Ive been brewing for about 5 years and really enjoy all your content. Thanks for what you do.
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17:16 thought I kicked over to a @theBruSho video for second there! 😂
Luved the way you told off the snobs at the end. Go for it!!
Glad you agreed, sometimes they get on my nerves
I’ve just discovered Lutra and have some arriving this week, so I’ve been watching all your Lutra videos. Great channel, great videos. Loving the lederhosen and appreciate you getting on your soapbox at the end there. Facebook groups are full of these A-holes at the moment so well done.
Your description of the flavor is spot on for lutra as a pseudo lager. I got a small amount of citrus and very very slight tartiness too. It gets it close to a true lager but I notice the difference immediately. Still makes an excellent beer if you aren’t thinking “lager” like you said.
Yup, it is a solid substitue, but not a true 1-to-1 unless you adjust for pH more deliberately.
I got the exact same citrus and tartness. I submited a sample for a friend as a munich helles and he made a bjcp like sheet. He got this very slight citrusy in the aroma but the taste was very clean. Score 31. Not bad for a lazy beer.
Maybe it has to do with the temperature. I brewed a few batches of Bohemian pseudo-lager with Lutra. Around 30°C without control it was like lime, a bit tart and astringent. At 21°C stable it was clean and very pleasant. At 23°C with temp control it was a tiny bit fruity, but not tart. It'd like to try also higher 20's range and pressure fermentation to get a cleaner taste.
@@BohumirZamecnikI'd wager if you used a higher mash ph with a lutra it might finish to style.
Love the channel & the content (also the gear given I had a customer call out my beer engineer T today)
As an Aussie I appreciate the shout out. In summer I'm basically only brewing with voss, but will definitely give lutra a go to change things up
Nice! I'm glad you enjoy the shirt!
I'm from Queensland, Australia and came to this video to see if I should use LUTRA to make lagers as my average temp is in the 90f. Turns out I'm your example! Thanks for the great video!
Thanks! Great topic as well! Cheers!
Thanks for the superchat man!!
Finally getting around to watching this! Nice work, CPT! Beers look fantastic. Glad to see another NG SM in the hobby.
Hey new subscriber. Sorry late to the party. Congrats on your promotion! I was guard guy for 15 years before switching to the reserves about 2 years ago. Thanks for your content, and thanks for your service 🇺🇸 🍻
Steve, your channel has really evolved in to the “thinking man’s beer” channel which I ❤️. This video had everything including costumes, obnoxious beer garden music and a rant at the end!😏. Drink your beer the way you like it! Cheers.
I am very glad to hear that because that's what I want it to be!
Great video! Love the apartmental authenticity :)
Love this split batch series, keep up the experimentation! Bit of a buzz on by the end of the second litre?? Slaying the haters 🤣
lol yeah...got a bit into it
Awesome side by side, was thinking of doing a Kviek yeast for my Marzen, think I want to stay traditional.
Congratulations on your promotion to Captain! A dear friend is a Major in the Reserves. She is a "Flight Nurse" with 2 years to go until Lt. Colonel. My father was a fighter pilot and retired a full bird Colonel. Salute ~S!
I'd love to see similar comparison between lutra kveik and novalager! 😍🍻 Already regretting that skipped märzen batch this year
Great video as allways. I love a malty lager, and will try it with lutra. Thanks. Horrible music though 😉. Greetings from Bergen.
Thanks for the superchat!! Glad you enjoyed the video, even if for the unending oompah music haha
many congratulations on being promoted to Cappy, another gr8 video.........the colors just lovely on these beers...........and the boot mug looks nice man.......cheers again......
Congrats on your promotion! Thank you for your service
Thank you!
This was helpful, knowing that I can, sort of, make "lagers";....beer at least, without needing the lower temperatures. I like lagers/pilsners, and figured I could only make them in winter...without a purpose freezer/refrigerator/chiller setup.
I have been watching many brewers and thinking what types of beer and flavors I like. I will be doing my first all grain brews this winter and most I have chosen to acquire grains and hops for, are lagers.
I know, I know, not the best choice to start back into this hobby, but I have to go with what I like, or what is the point?
I plan to make a Vienna Lager, German Pilsner, Helles, Märzen, and maybe Kolsch.
If I am fussy; IF? LOL, then would it be a mistake to make these with ale yeasts; or can yeasts such as W-34/70 or Bavarian or the LUTRA Kveik or other ale yeasts like US-05, do the job...along with extra time to clear???
I bought some Mangrove Jack's Bohemian Lager - M84 yeast already, but, at least for this Märzen Oktoberfest, you suggest this is not a good choice.
I also have some Mangrove Jack's New World Strong Ale yeast that I thought would be good for dark ales, Porters and Stouts. Probably not a good choice for lagers???
I need to order more yeast don't I? The Bohemian should be a good lager yeast for some of the brews I want to make.
Oh, thanks again for the suggestions of hops to plant.
Great video, Captain!
Thanks for the video! I just started fermentation on my first batch of beer using the Northern Brewers Oktoberfest Extract kit and Lutra Kveik, so this was super helpful and encouraging to see. I'm doing the primary in my basement at around 66 deg ambient temp so I'm looking forward to seeing if that makes a difference. Happy Brewing!
Congrats on starting out the hobby! Cheers!
Congratulations on the promotion Steve! Thanks for the vid. Those beers look great! Cheers!
Thank you!
Great video. Really enjoyed it and I continue to learn. I just recently did a similar experiment brewing 2 Kolsch recipes from Northern Brewer. For one, I used the recommended Lallamand Kolsch dry yeast (2psi pressure at 65 degrees) and the other, Lutra Kveik (12 psi fermented at 80 degrees. I just kegged the beer and had to leave town for work but after 1.5 weeks of fermentation and 2 days cold in the kegs, I did try them. The traditional yeast tasted better and the Lutra was more crisp with a lemon flavor. Both great beers for how young they are and I know they will both improve. Both good, but different, like you said. Congratulations on your Promotion! Thank you for your service!
Thank you, glad you enjoyed the video and conduct similar experiments of your own! Cheers!
Lutra is great I use it in cider and session meads. Clean ferment at high temps. Plus you can throw a little bit in a starter when you pitch your yeast, dry it and you've got yeast for many more brews.
It's very useful in many different applications!
I have a short Circuited system, but still respect the CH method of brewing
There was something so wonderfully different in the way you approached the tasting section until the end. You had this clarity about you. 😂 Loved it. Tom from Casino Ave Brewing. NJ.
Haha I am glad you appreciated that. Cheers!
Beautiful-looking beer..Great video. By the way, I have successfully made (fermented) very good lagers (in the middle of summer) using one of those Cool Brew insulated "bags", reinforcing it with foam planks, and a rotation of ice bottles to cool everything..very low-tech/no-tech but it worked very well.
That sounds like a great technique, thanks for sharing!
Great video as always. I always use Lutra for my Oktoberfest because it's fast and easy and I love the flavor profiles I get out of it. I was thinking of switching to a true lager yeast but now I'm not sure I will. Takes 5 times as long and if it's 90% close to the real thing then why bother!
I had youtube running in automode. But seeying you in the german outfit got me to stand up and give the video a like. Proost!
Haha thank you!
Hey I just wanted to say thanks for all that you do and share! I am relatively new to the home brewing community and I rely upon the information of others quite a lot. Always enjoy your channel and what you have to say. I'm sorry that you have some people that just seem to want to be Nancy negatives about everything. Made me feel bad that you ended up getting a little salty towards some of those folks but I also understand it. My advice being an old guy, is who gives a s*** about what somebody else thinks as long as you're enjoying yourself and not hurting anyone. You keep carrying on doing you and I'll keep watching buddy!🍺🙂👍🏼
Thank you very much!!
My wife and I made this recipe for Ofest this year and it was insanely good with the hochkurz method. We used 34/70 at 65 degrees under 10PSI and it came out exactly how a marzen should taste IMO.
I'm glad that it turned out so good!
In these comparison tips videos I'd really like to see some blind taste testing by yourself and even some of your friends and family.
I'll keep that in mind!
Great comparison video, will def be adding to my brew list, cheers!
Hope you enjoy it!
Yah, I tried both side by side and was pretty impressed with how similar the two yeast profiles were.
I preffer to wet mill. Just 100grams of water per 10 pounds of grain. Spray on and mix whole grain. Mix well. Let sit a few min. Less dust and butt dyno says it keeps husk more intact for better run off. BIAB here. Nice breakdown
Noted!
This is a great video, loved the side by side comparison. I have brewed with Lutra quite a bit and I have noticed the tartness and citrus flavors go away if you adjust the pH by .2 or so in the mash. I forgot to do this on my recent festbier and the flavor was noticeably different than last years brew. Shoot for the higher end of the pH range and the finished beer with turn out much different. The last bit of the video was great! Keep an open mind when brewing and experimenting. Jerks LOL!
Right on, as far as I know thats the only method to compensate for the pH drop that has worked for me. Cheers!
Another excellent video. We received slightly different results with a split batch of light lager = the Lutra being heavier body, less crisp, and less flavor vs S-189 and W34/70. However, we fermented the Lutra at 70F under 5 psi. Looking forward to your Festbeir results. We are doing that experiment currently as well with an Amber Lager (low and slow VS 64F with 14 psi). Cheers for experimentation!
That is interesting! I think fermenting the Lutra a bit slower and cooler, or under pressure, would probably have that effect. But at that point, why not just use plain old lager yeast under pressure? Hope your experiment turns out well!
@@TheApartmentBrewer That is an excellent point.
While I understand the additional challenges, it would be interesting to do the same thing but wait to brew a second batch for the kveik yeast and brew it as you normally would.
In summer I like to use mangrove jacks kveik to brew cider and mead at warmer temps. It will produce more of what's been described as a "zing" or acidic fruity flavor if I don't adjust my acid blend and add a little potassium carbonate. It would be interesting to see your experiment again with some adjustments made to the wart that you add the kveik to.
Fuck yeah Steve! Congrats on the promotion! Homebrew is what you want it to be!
have fun brewing beer and enjoy what comes out the end...love it
cheers
Yup! Cheers!
I have just been brewing for about 6 months
Congrats on the promotion
I think your videos are very good
I have tried the kvike under pressure in a temp controlled warm environment with great results.
Thanks
Cheers and thank you! I have not fermented kveik under pressure. At that point I would just stick with a regular lager yeast under pressure.
I really love this video, as someone who made a so-so marzen that lagered the end of summer and thought about secretly whipping up another batch with Lutra to hide my failure. That said, I've been wondering: would you ever consider adding your improvement commentary to the actual recipe listed to the description? I've followed some of your techniques and recipes, but frantically rewatched over and over to make sure I didn't miss anything on brewday. In fact I've found my two most common searches on brewdays are "hydrometer temperature correction" and "TheAppartmentBrewer (insert style)"
I appreciate the support and I'm glad you've enjoyed! I keep the recipes in the description as the same because it gives people the freedom to make their own decisions about whether they want to change it or not. My taste preferences are not the same as everyone else.
Just did a Lutra Marzen with one of my recipes. I've done a Southern German Lager WLP838 under pressure and most of the time Lalbrew Nottingham. You nailed it, 100 percent - Lutra with Marzen - it's a great beer! It's not the exact style of a Marzen with lager yeast, but darn close and I really enjoy it. I don't want to dedicate my kegerator (or buy another) to make it sit at 50F for months with a true lager. Call me a lazy impatient American, I really don't care -😂- Thanks man. Your channel is a great inspiration! Most importantly - 🍻- and BTW, similar experience, grain to keg in 6 days and it's great.😀
Cheers! Glad it worked out so well for you!
Sounds like the lager yeast is big glycerol producer. Mouthfeel thing. Then the pH too
The zymurgy breakdown of lutra, i think it was. Said they didn't preff lutra in general, hot or cold ferment.
I've used lallamand voss dry 6 times. Pitch at 95, ferm at 90 ish. Flavors are clean, a bit fruity or light estery. Hops shine and finish gets out of the way fast.
Pitch 2 grams in 5 gallons at 95 1.055 or less. Works every time for me. Starts in 8 to 12 hours, bubbling away.
Great comparison
Interesting point, and I think you are certainly right!
Definitely gets very warm here in Melbourne, Australia for a good 6 months of the year. The other 6 months are great for producing classic lagers. I just love the idea of being able to knock out a decent lager that is more drinkable in the warmer months. Funny that you called out Michael James - google his name and a few "interesting" comments of his come up (though, he seems to have deleted some from youtube). And he is exactly the type of person you describe...like you said: what does it matter? At the end of the day, we're making beer. Who cares what definitions it falls under.
Living in Hawaii and not having AC, I loved using kveik.
Cheers!
Great video. Very useful. Good end comments!
Great work mate! going to Oktoberfest in Australia in bout 3 weeks. Also keen for the Belgian Quad vid!
Oh nice! Enjoy! Belgian quad is on its way soon, just got to finish editing!
27:43 100% Agreed! 😡 Anyway, prost! 😋🍻
Prost, thank you so much for the superchat!!
Please do a tutorial on how you get such a great pour from your keggerator!
Don't over carbonate your beer haha!
Awesome color! And even better outfit🙌🏼🍻 Congratulations on the promotion!
Thanks man!
Congrat's on the promotion Steve ! But better yet I hope You and Your Wife are blessed with a healthy baby when She comes.
Thank you so much!
Great video! I love a good martzen and I’ve made both versions and I agree very slight differences.
Have been pitching on top of a lutra yeast cake for a couple batches now. I was waiting for the mention of lower end pH. It doesn't make for a bad beer but it is certainly a big enough difference that I would still lager a beer for the different character.
Yep, a little annoyance but its not too hard to fix in the brewing process, just have to adjust the mash pH up a bit
After watching this, it makes me think that maybe I should have checked my final PH of a neipa I made using Voss Kveik. I thought it was so odd that it finished a little tart/saison-e. This whole time I was thinking it was the voss kveik because its technically a Norweigen strain. But maybe.... it could have been the PH all along. Thanks for sharing your honest findings. This makes me want to brew up a Marzen or festbier right now (....but not lager it for 6 months).
Sounds plausible! Dry hopping heavily would have raised the pH at the end, depending on how many dry hops you added, but it may not have been enough
Seemed like you were feeling the beer a little bit by the end of the video. Lol
lol maybe a bit
Great video as always
I like to make Oktoberfest in April because that is mid Autumn down here as it begins getting colder, mid spring here still winterish like, I love the red color of your beer too, always wanted to get that right tone of red, also I ferment all lagers under pressure now because I'm inpatient 🍺
I'm very happy with the color too, sometimes its tough to get the right shade - very easy to go on the orange or brown side instead. Cheers!
You should have leave the clarifying to the yeast instead of chems when comparing yeasts.
Looking forward to giving this recipe a go. I'm taking your notes to heart and just going the lager route. I'm not in a super rush and the complexity is what I want!
Just wanted to make sure you realized, you said FOUR OUNCES of Calcium Chloride instead of grams :) Pretty sure this thing would taste like Count CHALK-ula if you used that much!
Oof, yeah that was a bit of a slip of the tongue there haha
never heard of that yeast (im still a newb) but maybe a good excuse to brew to "try a new yeast for educational purposes" hehe This is one of my personal favorite styles of beer. gonna try the recipe when i get a chance
Give it a go!
I'd be curious to see whether using pressure fermentation would suppress that citrus from the lutra
I wouldn't be surprised if that worked, but at that point you might as well use a regular lager yeast under pressure
Pulling that 20 gallon basket is rough lol
Great video. Good conclusions.
Fantastic comparison Baby Braj!! Your thoughts on difference in taste for Lutra batch using pressure fermenter?? I’m leaning towards 10G pressure fermentation batch.
I ferment lutra slightly colder - 27° c or so, and under pressure. I can't detect any citrus, it's as clean as a lager yeast
@@vijayramachandran3559 fantastic!! Brewing a10G batch this weekend!!
Haven't tried it under pressure actually, but should be interesting to see if there is a difference.
Congrats Captain!!
Thank you!
just wondering Steve, have you used S 23 Saflager by fermentis, any thoughts?
Great video! Btw, Vienna malt is almost always just a mix of Pilsner and Munich malt (I know that this is true for Weyermann)
Yeah, I forget that routinely
the wife and i recently had a paulaner oktoberfest bier and she really loved it and so did i. so scratch the kolsch idea i was going to make ... jeeze. i already have the ingredients for this beer but i dont have hallertau hops on hand. i do have is savinjski and cluster only. what do you think? bad idea?
Cluster probably isn't a bad sub!
I'll be giving this recipe a shot this weekend, im brewimg on a brewzilla gen 4. Was curious, my local homwbrew store doesn't have any if the "barke" variety, would regular be okay?
Yes, that's fine. Happy brewing!
Great vid bud. Think about this; I brewed a British bitter that I wanted on tap for thanksgiving last year and I only had 7 days. Not a problem. Lutra.
nice!
I made a dark lager with Lutra recently, served it at a party we had and wow, it was a big hit! I don't typically drink lagers but if I was brewing for the masses again who do I'll definitely be using Lutra again, it's amazingly clean and quick. Anyway, your video inspired me to brew with Lutra, to brew a style I otherwise wouldn't have, thanks! 🍺👍
That's awesome!
I've made an octoberfest style beer using lutra. Bottled just 2 days ago. Now I'm impatiently waiting for it to condition.
Nice! You'll be drinking it in no time!
Oh man you need to upgrade to a double pulley system. Makes lifting the grains up totally effortless. Even for a 10 gallon batch.
Yeah, I know haha. eventually. I am VERY limited on overhead space though
Best part of the video was the "Don't be a dick" rant!! Haha great information as always, thanks for sharing! Congrats on Captain btw thanks for serving!!
Glad you enjoyed it and thank you!
Congratulations on the promotion Capt.
Thank you!
@@TheApartmentBrewer your welcome sir. I did have a question about step mashing. Have you made a video, or do you know of anyone that has a video or guidance on how to step mash? I'm still new to brewing and I'm learning a ton from your videos, and the brajlord CH. 🤙🍻
I haven't yet but you know, thats a really good topic to break down. If you're new to brewing I would really recommend sticking to single temperature mashing though since it's a lot easier to control and you can easily get great beer out of it. Step mashing requires an electric system, boiling water Infusion or just very fine tuned heat sources. It's kinda tough to do at first.
@@TheApartmentBrewer Copy that! I appreciate it sir. Again thank you for the videos, 🤙🍻
Anytime!
At 16 minutes, tell me, do you have two left hands?
Tried Lutra for lagers, super tough yeast, very quick turn around time, but even with gelatin fining and lower ferm temps it added too much flavor. I let my Lutra batch age for around 2 months after bottle conditioning and the flavor greatly improved. I think the yeast is a bit more bold, a little less delicate, and I would recommend some filtration system when kegging or bottling to minimize trub. I used cbc-1 bottling yeast (killer strain) and even with that the character remained. Lutra is cleaner than Espe kveik(lychee flavor and not in a natural or good way) and I enjoyed lutra, just not the same as a lager, I have a very sensitive palette to tasting yeast. Lagers are just cleaner and more enjoyable. I could have 2 12 oz lutras and be good... I could have 3 Mas lagers and be good.
Time certainly helps everything!
Great video, expirement I wanted to see to compare Lutra with a triditional Lager yeast 🍺👌.
I'm about to brew with Lutra and some Tettnang and Hallertau Mittlfur hops.🍺👌.
I'm glad you enjoyed it!
@TheApartmentBrewer Do you lager on or off yeast? I’m about to do my first lager in my Spike CF5. Should I pull the yeast once primary fermentation is completed or just leave it be until ready to be kegged
Off yeast. I actually do my "lagering" in the keg though
The Lutra Omega is described by Omega to have optimal "Lager" result at 20-22 C. You used a higher temperature. Have you tried at 20-22 C. ?
I haven't tried it that low, but Omega suggests pitching at 90 F (32 C)
Great comparison. Would you mind sharing which ph pen you use? I got an amazon one for $20 and its so unreliably bad... thanks!
I use the apera ph60. It's worth it
Congrats on the promotion Steve!!! Great looking beers too, love Märzen!!!
Thanks Brian! It's my favorite time of year for that reason!
That got…I felt like you were a little upset there at the end. Ignore the trolls, they conditioned themselves to seek attention by dragging everyone else down. As the philosopher CH once said, “You do you; live your life.”
similar to mine! except I like to be super traditional and do at least 50% munich malt.
56.8% Munich II
17.5% Barke Pils
4.4% Carapils
3.8% Acid Malt
21.8-24 IBU (Did magnum at 60min this year) Usually do HMF
(Usually like Bayern Lager OYL 114, but did lutra this year)
Also added about 2% melanoidin this year to try it out and it's too much melanoidin (melanoidins from the munich 2 and melanoidin malt) and gives an odd flavor at the end of the sip. So will not do that this next year
Nice! I probably would have been happy with a >50% munich recipe. I know that flavor you are talking about, its a bit weird.
How would you describe this odd flavor? I brewed a marzen this year that was actually pretty good until the very end, when it became kind of weird. I've had a hard time narrowing off flavors down, and have been considering if "too much melanoidin" was one of them.
@@SchwarbageTruck heavy. Very filling and extremely bready, but with a tinge of burnt caramel as well
@@SchwarbageTruck what was your recipe? and it's kind of like too much maltiness to the flavor.
Michael James 😂😂😂😂 that’s hilarious! He used to haunt our comments section too but we haven’t seen him for a while! He probably gave up on moonshiners like us…
He's been awfully quiet!
Cheers neighbor!
damn i just ordered this yeast and cant wait to make my mocktoberfest! cheers ahem i meant prost!
Love the videos! Any reason you don't use a hop basket when adding them to the boil? I use it to help with clarity, but I have not experimented to see if it even makes a difference.
I just started not using it, but it really makes a big difference in hop character. I removed the bazooka screen and whirlpool the hops and trub before chilling. It works really well!
@@TheApartmentBrewer thanks dude. I may give it a go on my next beer. I'm excited to try my Oktoberfest that I kegged two days ago!
Congrats to your new rank! Also want to ask about melanoidin malt is 5% not to much? Newer used it but I want to try out in a pale lager ( to mimic the decoction mashing ) and I hear it can be overpowering real quick. And its better to keep it around 2-3% in pale beers.
You might want to check out my festbier video to answer that question, went up to 8%. I think 5% is perfectly fine in anything pale, but you can go up to 10% in something very strong, dark and malty.
Thats right, punk rock that shit...DIY. Good vid
Congrats on your promotion
I just got Lutra dry yeast for a stout I am going to see if I like it better then us05. I still my go with a more traditional British yeast. Are you doing a full volume mashing ? I use that method all the
Just remember that your finishing pH will be lower with lutra. Likely the darker grains will start you off with a low pH so if you're not careful you'll end up with a more harsh acrid flavored beer.
Yup, try to hit somewhere around the 5.6 area in the mash if you can.
@@TheApartmentBrewer thank you both. Since I also wanted to try that with my golden promise smash, and they are sold out. I am saving the Lutra for the smash and order there 016 British ale yeast it’s a local place so it’s order on line pick up day before to get a yeast starter going. I am going to try Denny Kongs shaken, not stirred method.
How do you think a Fest bier would do with Lutra ? Versus Wy 2633. I'm under pressure with 2633 for the second time and got a Diayctle bomb each time so far. After 10 days.
Could be good, just mind the pH drop!
@@TheApartmentBrewer This must be why I haven't been successful at a fest bier, I haven't been adjusting/monitoring ph in any of brew. Didn't you do a Video on that?
@@jamessparks5236 I haven't done a dedicated pH video, but I have mentioned it in a few videos. If you check out my 10 things that make brewing easier video I mention a pH meter and why that has been a gamechanger
@@TheApartmentBrewer Thanks fellow New Englander! Your videos have really helped me out! I have only been at it for 2 years now and going strong
@@jamessparks5236 anytime!
Do you have to pay Iron Maiden royalties for use of their font on your merch😆?
Hopefully not!
Love the splatch experiment! Prost Steve, congrats on the promotion!
Thank you Trent! I appreciate it!
Have you used lutra around 70°f? If so how was it?
I have not, but I assume it would probably end up cleaner
Is it possible to make a fake lager with Kveik VOSS?
Yep, just ferment it in the 70s F
@@TheApartmentBrewer very thanks!
Lutra at higher temps gives it that citrus flavor. If you want lutra to act more like a lager yeast you have to ferment at standard ale temps. 70 deg in my experience is perfect.
Interesting, I'll have to compare it. What about the pH drop though, I wouldn't expect any difference there due to temperature.
@TheApartmentBrewer only thing i can see is the lutra at the higher end of temperature makes an extremely violent fermentation which will cause more amino acid then if it was fermented at room temp. Id try another side by side with lutra and another lager yeast but do the lutra at room temp. I think the results will be more similar than this outcome.
Fyi i just checked the ph on my lutra cold ipa. 4.4, after 5 days at 70 deg
Did you dry hop that beer? That will raise the pH. Plus did you know your mash pH? That would be helpful in seeing if you pH changes were similar or different to mine
@TheApartmentBrewer yes i did dry hop it. 2oz for 2 days. So that might be the difference. And starting ph was 5.4
But i do think lutra at a lower temp gets more of a lager like cleanliness to it. And it was ready in 5 days. Ive been brewing for about 5 years and really enjoy all your content. Thanks for what you do.
How did you keep the Kevik batch at 95F for 3 days?
Heating pad on the fermenter