have brewed this and used nova larger yeast it turned out great my brother brought back a german marzen and this is ever bit as good if not smoother this recipe is a keeper thanking you pete beddows
I've noticed an increasing trend of homebrewers on youtube being set upon by self-appointed BJCP gatekeepers. The "it's not to style, therefore it's not a proper beer" crowd. I love that you outline the style, tell us what we need to do to be on style, then do your own thing because thats how you like it. I'm currently waiting on a delivery of hops to brew my second batch of your Vienna Lager recipe and I'll certainly be following it up with this one. There's nothing like a nice bit of Marzen. Thanks for all the content.
Thank you. To my mind the BJCP are wrong on various styles, I am not alone on this. Todays commercial brewers clearly agree too. I prefer to promote creativity and choice but with options for both camps as such.
I think it’s straight forward: if you wish to first time brew a -to you - foreign style (and learn about it while doing so) or you want to compete - brew exactly to recipe or style. If you want your own (great ) beer do exactly what you like! That’s in essence the beauty of homebrewing!
I really look forward to brewing this one ! Yes, I will share the outcome. Thanks for Sharing your recipe and I really appreciate the time and effort you have put into this 👍👍👍
I love that you just do not give a damn about being super traditional. My German colleagues would go nuts. :D we are still doing double decoctions for no reason.
I'll give it a try David. Just kegged my version. But a different yeast. Tried Lutra in the past and had great results. I'll have to order some Melanoidin since I've never tried it in any of my recipes and have noticed you have used it quite often. It's the first day of Autumn here. Happy Autumn!
I must be psychic as I have a pseudo Festbier sat conditioning right now which I used Lutra kveik for! It's only 2 weeks old but doesn't taste very lager-like just yet. Hoping it will improve. I put 83% pilsner, 13% munich and 4% biscuit in my one. Perhaps the biscuit was a mistake. I note yours was the darker marzen style though.
Thoughts on using Novalager for this one? Would it be best under pressure? Hoping to brew this Monday. As always, thank you for the content and response. Cheers!!
Its March and this year I'm making your Marzen. I was planning to do a split ferment with Lutra and WLP820. The FG in your recipe for Lutra states 1.011 and when I plug in the WLP820 is FG is 1.016, should I leave it as is? I was looking to have the abv at 6% for both. I was also thinking of doing a full batch using WLP820 but was unsure how to balance the final abv back up to 6%. Thanks
David, I have this brew in my (pressurized) fermzilla and it will be finished soon. My keezer is full. With this, or other beers, when fermentation is done and I rack to the keg, can I just let it sit in the keg at room temperature and let it condition before chilling? Generally, if I'm conditioning at room temperature, do I need to put on the CO2 or wait until I chill?
Hi David, Trying this one on the weekend. What is the reason for the flaked Barley? Could the haze this creates be lagered out or if I wanted a clear beer should I substitute it? Many thanks, keep up the great videos.
Hi David, I've used Lutra at 20°C and I've got a very bad acetaldehyde profile. And in your group I've got advices to use Lutra between 28 an 32°C to obtain a lager like profile. Could you please clarify? To be precise I've used liquid Lutra (1 pack) in a Baltic Porter 23L batch OG 1.065. So maybe was not about the temperature it was related to underpitch? Dry yeast guarantee higher pitch rate I guess... please provide clear guidance I would give this yeast a second chance. Thanks KR
Under pressure that should be perfectly fine. This could be something that just stays for early ferrmentation but if it remains then it could be down to yeast health or pitching rate.
David, I know I'm a bit late to the game, but if I were to attempt to lager the beer in a traditional method of using an oak cask or barrel, could we not use a Foeder with pressure and temperature gages attached?
I can not understand what is the benefit of kveik and especially lutra. I mean if I am going to ferment at 20 C why not just to use w-34/70 under pressure. Also, in case of ale beers, I can use us-05 to this temperature as many have observe that lutra is not so clean in 25 C. So what is the point?
The point is a much faster fermentation and conditioning time, whilst still having a very clean result with lutra. This is merely one type though. Check out my numerous kveik videos for more info 🍻🍻
Any input on why you prefer hazier un-fined beers? My favorite marzen’s tend to be quite clear with still a strong malty backbone. Do you find fining with gelatin impacts the malt flavor much?
Hello David As usual another great video. David, what are your thoughts on using Kveik Voss under pressure?? Can't get lutra here in Australia. Kind regards Fox
Hi, voss is great under pressure. You can go upto 35C easily and use 10-12 PSI of pressure with no worries at all :) It will work nicely for this one too.
Hi david i have all the ingredients to make this lager after watching your video. the company sent the Omega Lutra Kveik OYL-071 in liquid form as opposed to the dry, my question is if i was to ferment this at 30C and 15psi do i apply this pressure straight away or let it rise naturally through the spunding valve. also do i need the output of the spunding valve to going a glass of starsan blowoff style.
Thanks David just another quick question, when fermentation is finished hopefully quickly should I leave it for the normal 2 weeks to clear or can go straight to cold crash for 5 days with added pressure to force carbonate
Brewed 10 gallons of this yesterday; it looks and smells great, and Lutra's chewing away at the wort. Looking forward to trying this one.
Great to hear Dan, enjoy 🍻🍻🍻
have brewed this and used nova larger yeast it turned out great my brother brought back a german marzen and this is ever bit as good if not smoother this recipe is a keeper
thanking you pete beddows
Great to hear Pete, cheers 🍻🍻🍻
Made my Märzen in March! It's doing well.
Enjoy Richard, it is for sure a great style and open for traditional and fast methods.
I've noticed an increasing trend of homebrewers on youtube being set upon by self-appointed BJCP gatekeepers. The "it's not to style, therefore it's not a proper beer" crowd. I love that you outline the style, tell us what we need to do to be on style, then do your own thing because thats how you like it. I'm currently waiting on a delivery of hops to brew my second batch of your Vienna Lager recipe and I'll certainly be following it up with this one. There's nothing like a nice bit of Marzen. Thanks for all the content.
Thank you. To my mind the BJCP are wrong on various styles, I am not alone on this. Todays commercial brewers clearly agree too. I prefer to promote creativity and choice but with options for both camps as such.
I think it’s straight forward: if you wish to first time brew a -to you - foreign style (and learn about it while doing so) or you want to compete - brew exactly to recipe or style. If you want your own (great ) beer do exactly what you like! That’s in essence the beauty of homebrewing!
Agreed!! 🍻🍻🍻
I really look forward to brewing this one !
Yes, I will share the outcome.
Thanks for Sharing your recipe and I really appreciate the time and effort you have put into this 👍👍👍
Cheers Allan, much appreciated and enjoy 🍻🍻
Just purchased my grains for yet another David Heath brew!!
Going with the darker traditional style with the Munich II
I love that you just do not give a damn about being super traditional. My German colleagues would go nuts. :D we are still doing double decoctions for no reason.
Traditions are nice but optional. I prefer to provide both paths. Certainly with todays malt there is no need for such old style methods.
This sounds perfect. I'll go ahead and brew this in March and wait until next October to enjoy. Thanks for sharing. Cheers!
Cheers, I am sure you will enjoy it 🍻🍻
My pressure fermented Märzen is in the Keg and ready to go! Great content as always - Thank You.
Many thanks B, glad you enjoyed it :)
Looking forward to trying this recipe for an Oktoberfest brew, looks like a good candidate for Novalager yeast.
Great to finally see this guide. Can’t wait to try it.
Hope you enjoy it! Cheers Antonio :)
Love your guides and recipes, I have been looking forward to this one, many thanks for all the information.
Great to hear Alan, cheers :)
I will definitely give it a try thank you again David
Cheers, Enjoy 🍻🍻🍻
I'll give it a try David. Just kegged my version. But a different yeast. Tried Lutra in the past and had great results. I'll have to order some Melanoidin since I've never tried it in any of my recipes and have noticed you have used it quite often. It's the first day of Autumn here. Happy Autumn!
Great to hear Curt, enjoy 🍻🍻🍻
Omega Lutra Kveik is fantastic love it
It has become my go to 🍻🍻🍻
I love the excellent explanation and all tutorial videos ...new sub here....great work.
Many thanks Kev. I have lots more like this already and much more planned 🍻🍻
Great video as always. Might try this one as my next beer . Cheers 🍻
Great to hear, thank you. Enjoy 🍻🍻
Great video David! Certainly one on my list....
Cheers Rory, Enjoy :)
Sounds lovely mate
Cheers Ken 🍻🍻🍻
Thanks for sharing! I’m really looking forward to seeing the new lallemand pseudo lager yeast in action. Hope it’s available in 11g sachets soon!
Cheers 🍻🍻🍻 I have my eyes on that yeast too 🍻🍻🍻
Novalager?
@@vladimirapic5395 yes
🍻🍻🍻
Thanks for sharing. Great content
Cheers, great to hear 🍻🍻🍻
Thanks
Cheers 🍻🍻🍻
Might try this but with Spalt hops
Go for it 🍻
I must be psychic as I have a pseudo Festbier sat conditioning right now which I used Lutra kveik for! It's only 2 weeks old but doesn't taste very lager-like just yet. Hoping it will improve. I put 83% pilsner, 13% munich and 4% biscuit in my one. Perhaps the biscuit was a mistake. I note yours was the darker marzen style though.
I hope that works out well for you Lisa. Ive gone the way I prefer flavour wise.
Thoughts on using Novalager for this one? Would it be best under pressure? Hoping to brew this Monday. As always, thank you for the content and response. Cheers!!
I believe it would yes. Pressure would give a cleaner and more crisp result 🍻🍻🍻.
Enjoy😎
Thanks for this David! Do you think you'll attempt a festbier recipe at some point as well??
Cheers Lats. Probably, its a very easy style though.
Its March and this year I'm making your Marzen. I was planning to do a split ferment with Lutra and WLP820. The FG in your recipe for Lutra states 1.011 and when I plug in the WLP820 is FG is 1.016, should I leave it as is? I was looking to have the abv at 6% for both. I was also thinking of doing a full batch using WLP820 but was unsure how to balance the final abv back up to 6%.
Thanks
Cheers Mike. 1,016 is quite high but its really your choice. I would use something else personally. Check out my Brewfather guides for info on how 🍻🍻🍻
Amazing! Thank you for this. Question: If carapils is unavailable, what would be a substitute?
Thank you. Carafoam will also work, if not see what your local store has as an alternative.
David,
I have this brew in my (pressurized) fermzilla and it will be finished soon. My keezer is full. With this, or other beers, when fermentation is done and I rack to the keg, can I just let it sit in the keg at room temperature and let it condition before chilling? Generally, if I'm conditioning at room temperature, do I need to put on the CO2 or wait until I chill?
Yes, no problem there as long as the temperature is not hot.
Hi David, Trying this one on the weekend. What is the reason for the flaked Barley? Could the haze this creates be lagered out or if I wanted a clear beer should I substitute it? Many thanks, keep up the great videos.
It is an important part of this recipes flavour. For sure it can be dropped clear.
Hi David, I've used Lutra at 20°C and I've got a very bad acetaldehyde profile. And in your group I've got advices to use Lutra between 28 an 32°C to obtain a lager like profile. Could you please clarify? To be precise I've used liquid Lutra (1 pack) in a Baltic Porter 23L batch OG 1.065. So maybe was not about the temperature it was related to underpitch? Dry yeast guarantee higher pitch rate I guess... please provide clear guidance I would give this yeast a second chance. Thanks KR
Under pressure that should be perfectly fine. This could be something that just stays for early ferrmentation but if it remains then it could be down to yeast health or pitching rate.
I'm looking to scale this up to 10 gallons--should I make a starter with the Lutra, or just pitch it as is?
Yes, I would suggest a suitable starter 🍻🍻
David, I know I'm a bit late to the game, but if I were to attempt to lager the beer in a traditional method of using an oak cask or barrel, could we not use a Foeder with pressure and temperature gages attached?
Yes, sure. No problem there 🍻🍻🍻
@@DavidHeathHomebrew Awesome!
@christophern.stevens7166 🍻🍻🍻
I can not understand what is the benefit of kveik and especially lutra. I mean if I am going to ferment at 20 C why not just to use w-34/70 under pressure. Also, in case of ale beers, I can use us-05 to this temperature as many have observe that lutra is not so clean in 25 C. So what is the point?
The point is a much faster fermentation and conditioning time, whilst still having a very clean result with lutra. This is merely one type though. Check out my numerous kveik videos for more info 🍻🍻
I do not see this in the Grainfather app is it there by another name?
You can find the full recipe in the videos description area, plus a link to it on Brewfather 🍻🍻😎
Any input on why you prefer hazier un-fined beers?
My favorite marzen’s tend to be quite clear with still a strong malty backbone.
Do you find fining with gelatin impacts the malt flavor much?
Its not a difference in flavour, its simply a case of embracing a natural look. Its not for everyone of course.
Can I use Mangrove Jack’s -M12-kveik for substitute or it’s better with Safale W-70/34 ? Thanks
Both will work :) Voss isnt as clean though if you cannot pressure ferment.
Why do you only use kevik yeast try a differ strain sometime smh
I actually use a variety of yeast, if you look at many of my other recipe releases since
Hello David
As usual another great video.
David, what are your thoughts on using Kveik Voss under pressure??
Can't get lutra here in Australia.
Kind regards Fox
Hi, voss is great under pressure. You can go upto 35C easily and use 10-12 PSI of pressure with no worries at all :) It will work nicely for this one too.
@@DavidHeathHomebrew thanks so much David, you are a champion 🏆
Cheers 🍻🍻
Hi David! Great video as always. I checkout your recipe at brewfather and the water profile is slighly diferent, would you recomend what i choose?
Hi Marc, the water profile on BF should be blank. Go with the one mentioned in the guide 🍻🍻🍻
@@DavidHeathHomebrew Hey thank you David for the answer! The Next week I'll try It with kveik:)
Great 🍻🍻🍻
Hi david i have all the ingredients to make this lager after watching your video. the company sent the Omega Lutra Kveik OYL-071 in liquid form as opposed to the dry, my question is if i was to ferment this at 30C and 15psi do i apply this pressure straight away or let it rise naturally through the spunding valve. also do i need the output of the spunding valve to going a glass of starsan blowoff style.
Hi Peter, I suggest adding the pressure right away for the cleanest end result. Up to you 🍻🍻 Enjoy 🍻🍻
Thanks David just another quick question, when fermentation is finished hopefully quickly should I leave it for the normal 2 weeks to clear or can go straight to cold crash for 5 days with added pressure to force carbonate
Thanks Peter, you can go straight into clearing and carbonation at the same time 🍻🍻🍻
Do ur beers get crystal clear with a 30min boil?
You can clear a no boil beer crystal clear if you want to. Its all about fining agents.
My LHBS doesn't carry flaked barley. What do you think would be a good substitute?
Flaked oats for effect but it will change the flavour a little.
@@DavidHeathHomebrew Thanks! Will let you know how it turns out.
Please do. Enjoy 🍻🍻🍻
Not heard of Super Irish Moss. How does that differ from "regular" Irish Moss?
It is made by 5 star the people behind star san and PBW. It is simply a more effective Irish moss, I recommend it
@@DavidHeathHomebrew thanks. I'll look out for it but I haven't seen it for sale in the UK.
I guess goggle will know 🍻🍻🍻
I guess it’s similar to protafloc, which is based on the active component of irish moss
It is, just more effective.