I made a GERMAN PILS in 3 DAYS with LUTRA KVEIK. How good can it get?
Vložit
- čas přidán 23. 06. 2024
- Is the Lutra hype real? In this video I brew a German Pilsner - a beloved and tricky style. Can I make a German Pils with Lutra that's just as good as the real thing or is it not going to make the cut?
-------------------------------------------------------
CLAWHAMMER SUPPLY SYSTEM: www.clawhammersupply.com/?aff=11
-------------------------------------------------------
MERCH STORE: theapartmentbrewer.creator-sp...
-------------------------------------------------------
SUPPORT ME ON PATREON: / theapartmentbrewer
-------------------------------------------------------
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: www.amazon.com/shop/theapartm...
-------------------------------------------------------
NORTHERN BREWER: www.northernbrewer.com/?...
-------------------------------------------------------
MOREBEER: www.morebeer.com/index?a_aid=a...
-------------------------------------------------------
MY CAMERA: amzn.to/3fxboAQ
MY MICROPHONE: amzn.to/3tAGXlq
-------------------------------------------------------
Recipe on Brewfather: share.brewfather.app/TrponPXc...
Recipe for 5 gallons, your efficiency may vary:
"Basic Beach Lager"
5.5% ABV 42 IBU
10.5 lb Weyermann Bohemian Pilsner (100%)
Mash:
Single infusion mash at 148 F (65C) for 90 min
Mashout: 170F (77 C) for 15 min
Water: 8 Gallons (30 L) of untreated spring water
Adjust mash pH to 5.4-5.6 with lactic acid or slaked lime if needed.
60 min boil
FWH - 0.5 oz (14g) Hallertau Tradition (5.9%)
60 min - 1 oz (28g) Hallertau Tradition (5.9%)
10 min - 1 oz (28g) Hallertau Tradition (5.9%)
0 min - 1.5 oz (42g) Hallertau Tradition (5.9%)
OG: 1.052
Yeast:
Lutra Kveik
Ferment at 95-100 F (35-38 C) for 3-5 days
FG: 1.011
-------------------------------------------------------
0:00 Intro and welcome
0:25 Beer description and approach
2:55 Recipe
5:21 Brew day
8:13 Fermentation Plan
11:35 Fermentation Follow-Up
12:02 Pour and Tasting Notes
19:51 Potential Improvements
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
-------------------------------------------------------
Music provided by Epidemic Sound: share.epidemicsound.com/0go1wp
#homebrew #lutra #pilsner #kveik #pils #omega #oktoberfest #brewing #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain - Jak na to + styl
I am old…., been brewing for nearly 60 years. I am a purest when it comes to brewing traditional beers. BUT, it’s a wonderful thing to be able to pump out really good Summer beers in a boiling hot garage fast enough to keep up with seasonal thirsts! I’ve learned to shut up and be thankful and brew my “traditionals” in the Fall. You’re approach and refinements are instructive and spot on.
Thanks for sharing your thoughts and cheers!
As a Texan with no room/cash for chillers and what not this would be a great thing this summer. I’ve only brewed twice but to not just do ales will be great! Thinking about using a cooler with ice water into a coil in the beer if needed!
I just wanted to let you know that I had to turn around a beer super quick for a celebration of life for my girlfriend’s grandmother who just passed away, who was German. I had less than a week to get something into a glass, and decided to try this recipe (I ran out of Pilsner malt so I used about 30% Maris Otter too). Everyone there seemed to enjoy it a mere six days after I brewed it, including a couple of real Germans!
So two things: first, I want to thank you for the great recipe (which I will brew again), and secondly, I think the proof is in the pudding: this is a legitimate lager/Pilsner I’d say!
That's a huge compliment! Glad it was so good and brought some joy to people. That's what it's all about!
Ok so I made this and i wasn't too mad about it until it lagered. It's now in the keg 2 months and it's cleared very well with no help. Great beer. Well done. Friends loved it and I side by side compared it to an Augustiner beer and there was little to no difference. Will brew for next summer again 👌👍
Short recap on my Kveik Pilsener I brewed with Voss, Oslo and Lutra. First of all: the Lutra was a harvest yeast, and I guess something went wrong with my Starter. It was bad and I had to dump it.
The Voss one was „ok“. It had a strong lemony flavour (I found before in a Cream Ale I did. with Voss). I think it’s the charackter of the yeast. It was ok but not to my liking.
The Oslo Pilsener really turned out great. It was a absolutly Felicias Pils.
Out of Fairness I will give Lutra another try with fresh yeast 😉. But I‘m not sure if I will Brew a Pils again. Here in Germany you van get so many great Pilsener, and for really good prices, so I think I‘ll Brew more beers, that are Hard to get hands on in Germany, like Cream Ale or Kentucky Common 👍
Dude... I'm brewing this. Always nice to start the week with an Apartment Brewer video
I hope you enjoy it! Super easy beer to make!
Hey! Great video which falls right on time for me. Don’t have many brews under my belt but my impatience to brew more brings me towards kveik and really want to get a pilsner going. Could you please make a video of everything we don’t see in your grain to glass videos? From fermentation finish time onwards with a timeline? I haven’t seen that yet on your channel. Thank you! Stoked for the next releases!
Glad you enjoyed the video! I typically cut that stuff out for the sake of the video length, but it's not really anything interesting, just packaging
Good stuff Steve! I need to do this since I don’t have the equipment to lager yet
Just call it a lager or a pilsner. People get their pants in a twist over having to use specific yeast for lagers. Lager literally means store. It doesn't actually mention yeast at all. The beauty of home brew is that we aren't confined to the strict rules of mother Germany 🤣🤣
Well said!
I do agree with you for the most part. Call it what you want but tradition and history is great to remember and reference. I do for one like to know for my own knowledge that it's made with kveik. Not that it means it will be bad or whatever. I'm just a sucker for details. I consider Kölsch style beers lagers and this is similar to me. If you lager it, call it obergärige lagerbier. Some lager heads hate that lol.
I had really good success with Lutra for a dry traditional mead last year. It took some age to actually truly finish since when it went dry after like ten days there was a strong apple flavor (I think this is some aldehyde that fires are out easily). Solid yeast, left a great honey aroma and character
So nice of you to drop this video on a hot Monday.
Now I have to use my stock of pils malt and kveik cake. Guess today is Brew Day 😂
Get it done!! Cheers!
Looks like a great beer for the summer. Might have to give this one a look next summer!
It's worth it!
Love this! While i tend to gravitate towards fermenting lagers using traditional methods, I have brewed pseudo lagers with lutra and have had the same results as you!
I'd say I more often prefer using a real lager yeast as well but it's fun to see how close you can get. Cheers!
Join the dark side Haven! Imperial Global at 75F+ is the way 🙂
My biggest fear is kicking a keg before shooting final shot b-roll haha. So kudos to you for rebrewing it for the shots!
Haha my heart sank a bit when I saw it was empty lol
I'm amazed by how clear your beer ended up. I tried Lutra Kveik a few weeks ago for a NZ Pilsner and mine was cloudy like a witbier. It was delicious though, and the yeast was very neutral.
i actually did a NZ pils with lutra in july as well. i didnt even look at the results when i first kegged. i went from cold crash to keg with gelatin to not take any chances
The secret ingredient I think is white labs clarityferm. You get tons of chill haze with kveik if you pitch hot so this really helps to get rid of that. Gelatin usually does a pretty good job but it's not 100% successful for me sometimes
@@TheApartmentBrewer I always forget about that until brewday and my shop never has it. One day I'll order it in time lol
@@cmcurran5 dont know where you are geographically, but where i live its marketed as Brewers Clarex
@@TheApartmentBrewer actually I had never have that happen to me altough I´ve been pitching most Kveik ats 28C (82F). I just had one time where I brewed a Cream Ale with Lutra and it didn´t drop out. I think it was hugly a function of the pH that I didn´t account for at all. Now that I am using Brewfather with a pH estimation I alaways get really bright beer.
Great video! Your channel has changed my brewing for the better. I've started doing water chemistry and ph checks inspired by your videos.
My last 15 brews have all been with lutra. Unfortunately last batch I brewed ( festbier) had the slightest bit of diacetly because I rushed it and didn't give it a day or two to clean up, or I was unsanitary.
You're 100% right about the lager period to get the crispness. Lutra is clean but it can't replace cold storage.
The fast fermentation is a double edge sword, even though you can get beer in less than a week, if you repitch yeast from high krausen like I do, it can have such an aggressive fermentation, it can strip all the hop characteristics out. It can also floculate the yeast out of suspension quickly and not cleanup the beer; A good agitation should help though.
I'm glad I could help you improve your brewing! I haven't gotten diacetyl with it before but it is still possible. Sometimes just letting the keg sit at room temperature is enough to help clean that up though.
If you use single temperature infusion and modern, high modified, malt, the brewing method and ingredients cannot produce ale and lager due to the way enzymes work and chemical precipitation. Since the brewing method and ingredients cannot produce ale and lager there is no reason for adding chemicals. Mash pH is important even when making single temperature infusion, home brew style, moonshiners beer.
Increasing fermentation temperature to clean up diacetyl is only a blowout patch. The precursor is still in the beer and diacetyl will return during storage. When a diacetyl rest is used beer is krausened. Unless you are a pro at making diacetyl there is no reason for a diacetyl rest. I only produce lager and Pils and never had an issue with diacetyl but I do not use inexpensive, modern, high modified, malt, harvested yeast or yeast with a wacky name attached to it or the single infusion brewing method.
It is difficult to produce clean, crisp, beer when conversion, dextrinization and gelatinization are skipped and when extract is chemically imbalanced, and unstable. Beer made with the single temperature infusion method may become home brew clear during conditioning with finings added but when the gunk drops out it takes with it malt and hop flavors. The step mash method is used for producing pseudo, ale and lager and the decoction method is used for making authentic, ale and lager. High quality, under modified, low protein, malt is used with the brewing methods. Unless you are using one of the brewing methods it will be impossible to produce any crisp, ale or lager. Using single temperature infusion you will produce crisp, moonshiners beer that is made from the lowest quality, extract that can be made from malt that is capable of making alcohol.
The brewer that made the beer used a rest temperature at 148F because someone told him that some kind of homemade style Pils is produced at the temperature. The only thing different that goes on at 148F versus 149F (moonshiners use 149, 150F) is that Alpha works a little slower and releases less glucose at 148F and he thought by extending the rest to 90 minutes Alpha would not denature and continue to liquefy the reducing end that forms when Alpha liquefies the amylose starch chain at a 1-4 link. The problem is that Beta denatures at 148F and conversion will not occur. The brewer would need to purchase a secondary fermenter if he did not skip the conversion rest. But then pressure carbonating during primary fermentation would not work. The other problem is that the brewer uses modern, high modified, malt, which is much less rich in enzyme content than under modified, malt and there is a very good chance that after 60 minutes at 148F Alpha denatured and when Alpha denatures nothing else occurs. He would have been better off resting the mash for 45 minutes at 140F because the low temperature preserves Alpha and conversion would have occurred as well as liquefaction. After the rest at 45 minutes mash temperature should be increased and the mash rested for around 10 to 15 minutes at a higher saccharification temperature so that Alpha releases some sweet tasting sugar.
Fast fermentation was invented by a home brewer that uses single temperature infusion, which cannot produce ale and lager and performed experiments on chemically imbalanced, unstable, moonshiners beer. There is nothing that a home brewer or craft brewer can experiment on that has anything to do with producing ale and lager because single temperature infusion cannot produce the beer. Weihenstephan and the IOB have done them all, anyway. Fast fermentation occurs without any problem when wort contains mainly, highly fermentable, glucose, especially when distillers yeast, yeast nutrient and high fermentation temperatures are used.
Great video. This beer is on my "to brew list". Looks tasty!
It was awesome! I hope you try it out!
I just brewed this pretty much exactly the same way you did, except I only did a 30 min boil and adjusted the hop additions to hit the same IBUs ( I think I may have dialled it back a tad to make it more balanced on the brewfather app). I used whirlfloc in the boil, clarity ferm in the fermentation, biofine in the keg and a floating dip tube. It's still got a little haze, but it's pretty clear. It tastes amazing! Hard to believe that it fermented out in 36 hours and tastes that clean. I honestly don't think I'll be going back to non-kveik strains any time soon. I love being able to have a beer from grain to glass in max 1 week!
Awesome video. I need to make a lager quickly and this will help a lot. What was your pH of the unfermented wort pre-pitching of the yeast?
This video got me out of a 1.5yr brew-break. Thanks man. 😊
I love to hear stuff like this!! Welcome back!
@@TheApartmentBrewer Any experience on no-chill brewing?
What I like most about kviek yeast is it gives us homebrews that don't have the room/funds to lager. The ability to make our favorite beers as well. I use Loki as my yeast. Still working through clarity though.
Also with the advancements of science why should we not take advantage of it. Yes it's not traditional, but traditional was only that way because they didn't have the technology and science we do today.
Well said!
Nailed it. If someone gets sniffy about it, ask them not to use refrigeration or electricity next time - if "traditional" is the only way they'll brew. Then wait for the long pause.
We can all brew as we please. What matters is outcome. I've had people love the simplest smash beers I've made. And have also seen them not finish their glass with my most technical brews. You can see it in their eyes as they taste.
Really looking forward to the coming Australian summer and getting my hands on some Kveik! room temp in my non air conditioned brew room will be spot on for it
It is purpose built for the ultra hot climate you guys have!
Can you find Mangrove Jack M12?
That’s Voss Kveik.
Ferment at around 85F and give it plenty of nutrient.
Wow, what a thing of beauty! I wanted to grab it off the screen :) My question is what other dry yeast alternative would you recommend? Would fermentis 34/70 work just fine? Thanks in advance.
There is certainly something quite pretty about a crystal clear beer in a pilsner glass! 34/70 would be perfect for this beer
Great job!
Thanks!
If you were to use Saaz, that hop can come off as kind of lemony, so that quality isn't always absent from proper lagers, so you're still in range! (though getting it from yeast may be different). Love the epic twist of kicking the keg! lol
Glad you enjoyed the video!
Great video, thank you..... quick question on your tap/pour.
What diameter and length of beer line are you using??
My beer flow is pretty weak compared to yours.
Standard 3/16" ID 5 ft nylon lines at 8 PSI
Great video again, i'm always very inspried by your well made explanatory video's. Thanks! I'm about to brew my first Lutra lager and was wondering if you maybe got your recipe saved in brewfather. Have you? Cheers from the 🇳🇱
Thank you! I don't have them in Brewfather, sorry!
@@TheApartmentBrewer no worries!
Hello Theapartmentbrewer, thanks for a great video as usual! I did brew this recipe today and I was thinking about force-carbonating this beer, did you do this on this particular brew and if so, do you have any tips.
Albin
Yup force carbonation is perfectly fine.
Hi, great video again! I am not sure how you actually felt with Skare vs. Lutra for pseudo lagers. You start talking about citrus notes and german lager yeasts. Is it because you feel Lutra has more apparent citrus note, and therefore prefer Skare. Or am I just not getting it... I am very curious since i have a pseudo Helles with skare carbonating in bottles and am curious if i should go buy some Lutra as well.
I found skare to be much more similar to a German lager yeast than lutra in that it did not produce as much of a citrus note. It may be a brewing process thing though.
Thank you for the recipe and nice video. I've just brewed and bottled my first beer (Czech Lutra-Kveik pale pseudo lager) using a slightly modified recipe (8l batch, step mash, Saaz hops, 4% ABV, 2 limes to lower the pH). I hope it will go well. First taste is a bit citrusy - a bit expected, and the color is pretty pale and a bit hazy. Fermented at around 35°C here in hot Chiang Mai, Thailand. Lutra Kveik is a game changer here.
Very nice!
A tasting after a week: cloudy pale golden color, very little foam, aroma: malty, hoppy (similar to Czech beer), a bit of fruity, taste: dry, quite hoppy, a bit sour, lime, not much body. A bit refreshing, but not rounded and balanced (more hoppy). More similar to Sour Ale/Berliner Weisse, than lager. Let's see if it mellows out with time. Not bad for the first try, but I have a lot of notes what to improve the next time. 😅 It was a lot of learning. I think the lime notes may come from the actual lime and/or Lutra Kveik at high temp.
The best thing about lutra is you can just harvest it from the bottom and put into glass jars and leave it in the fridge until next brew day. I have had a jar in the fridge with the original beer i did for nearly a year that i scoop out of (With a sanitised spoon) and is still going strong. Heck i even used it as bread yeast one time when i didn't have bakers yeast and the bread came out amazing. Lutra and opshaug are the two i liked the most and i've tried about 8 different strains. Both are pretty neutral and don't have that crazy orange flavour or weird tropical funk.
Did the culture perform as well as the parent one? How much of the culture did you use? Have you experienced an increase in off flavors with multi generational yeast?
Maybe submit a Kveik pseudo pils to competition! See if anyone can even tell the difference:) love Lutra!!! It’s a game changer for sure!
Dang I would love to do something like that!
Man I love a good German pilsner. Can't wait for more videos.
They'll be coming!!
Great video now I am wondering wether to go down the quick Lutra option or the longer traditional Pilsner method! Incidentally what was mineral profile spec of your brewing water please? Especially the sulphite to chloride ratio.
I used plain spring water. Very very low neutral mineral profile, practically zero sulfate or chloride. Pilsners really need to have very soft neutral water
Love your videos thank you - would this work ok with voss? i struggle to get lutra where i am in australia
Will have this ready for my friends coming to watch soccer in two weeks. Great!
I missed this comment somehow! Hope it went well for you!
Great video. Just made a cold ipa with Lutra. It has been fermenting for three days. How long did you condition and lager the beer after cold crash and transfer?
Have you ever used the new Lallemand NovaLager yeast? It lets you basically brew a crystal clear lager at ale temps on an ale schedule and get all the charecteristics you look for in a lager (dry, crisp, touch of sulfur etc.) Love your channel and everything you're doing! 😃
It's on my list to brew with, although sounds very similar to the properties of saflager w-34/70
Thanks for this video! I've been wanting to try a lager as that's my wife's favorite kind of beer, but it's 100° out here in Texas so that's not been particularly straightforward.
If you were bottling it, would you bottle it once fermentation is complete and let it clarifying the bottle, or would do you do something different? I don't have a keg set up
That is a perfectly reasonable way to do it.
@@TheApartmentBrewer thanks!
Beer looks great!! You did say you adjusted the pH for the 2nd batch, you didn't cover it in the potential improvements, just wondering what you did. I'm very interested in making this beer and any info would help.
Interestingly enough I hit 5.4 pH with no acid adjustment in the first batch, but actually hit 5.6 in the second one. Not sure exactly how that happened but it helped. You can use slaked lime to raise the pH in a pinch if needed though
I have a czech dark lager with lutra going right now. About 1 week in the fermenter, letting it go to 14 days and transferring to keg. Cheers!
Ohhh that sounds delicious. What a great beer style!
Great Video. Do you have a link to the heat pad you used.
I use the Spike TC100 heat pad which only works with their fermenters but if you have a chest freezer a seedling heat mat works great. There's a ton of them on Amazon for about 20 bucks
Great video as usual. How long would you say it take to lager/condition for it to reach it's peak?
It looked like this in a week, but honestly I'd say it starts to peak after a good 2-3 weeks.
Maybe you could help me out here Steve. I brewed this more or less according to your recipe, in fermenter between September 29th to October 4th. Temperature about 33-34 degrees Celsius. Hit FG within a day. Used clarity ferm when pitching and gelatin when kegging. Now 3 weeks later... EXTREMELY hazy, have poured 3 pints, and not really pleasant, got a bit of a yeasty bite to it. Do you have any idea what might have happened here?
Are you using a straight dip tube or a floating dip tube? You could be pulling off yeast cake at the bottom still if you've only poured 3 beers
@@TheApartmentBrewer yes it's a straight dip tube on a 10 liter keg... I'll pour a couple of more pints and see if it improves. Thanks!
Revisiting this episode before I try to brew this recipe. I love that glass
Hope it turns out well for you! Yeah it is one of my favorite glasses
As a Pole i tell you to just call it pilsner/lager. Don't think too much about offending germans they will be anyway if they want to. Enjoy the beer :)
Tried this (similar, sorta). 10 lbs of pils malt, Saaz at beginning and end of boil. Basically a SMaSH. Used this yeast, done fermenting in a few days. Amazing. I must have donesomething wrong though, b/c mine is a bit hazy. Transferrred to 2nd-ary in 4 days, cold crashed after a few more days. Been in keg for a week. Crystal clear would have been a candle on top, maybe next time. Great light, smoth beer. Very enjoyable. Would like a bit more of that pilsner tinge I get in the europen pils beer, maybe change hop amounts.
Planning to make this on Friday, whats the target ph and when do you take the reading(s)?
5.5-5.6 and usually I take the reading 10 min into the mash
I’m brewing this recipe today. Tweaked the hop schedule a bit as my Hallertau had a bit more alpha acids.
Happy brewing!
An easy drinker in a few days. Sounds good to me! How long between the kicking of the first batch and the tasting? Cheers!
So I actually had to reorder ingredients and wait for them to come in so it was several weeks before I got to re brewing it
there’s potassium bicarbonate,calcium citrate, magnesium oxide , sodium chloride and sodium bicarbonate in Costco purified water,is that considered neutral/soft water?
I made this recipe and fermented at 72 degrees (room temperature) for two weeks. After two weeks it was very clear without racking. I bottle conditioned and at one week I put a few in the fridge to see how things were coming along. I thought maybe the Kveik would carbonate a bit faster and it did just that. This beer is absolutely delicious and will be a staple from now on. Thx!!
That's great!
I realize this vid has been out for quite a while now. May I ask, what mash PH did you target on the rebrew? What did you use to buffer it, baking soda?
Greetings from NH. I just made this last Saturday. Second time using this yeast but first time at 93F. Still has a little touch of haze but I am blown away nonetheless. Thanks for the updated recipe at the end. I went with those hop adjustments. I think it's spot on. Cheers!
Awesome! I'm glad it turned out so good for you and you enjoyed the brew!
I brewed a mount hood beer you featured and I liked it very much. But that video is not on you tube any longer. How do you think mount hood hops for this beer would turn out? thanks
So it's either this video: czcams.com/video/p_iSc7485lQ/video.html or this one czcams.com/video/gL9iV2pEMTM/video.html. Never got removed but the algorithm may not have shown it for a while. Mt Hood are great hops, hallertau derived. Just pay attention to the alpha acids and it would be a great beer.
@@TheApartmentBrewer Thanks for the reply.
I used Voss Kveik on my last brew day and I kegged on day 5. Do you know what the differences are between Voss and Lutra? Thanks, Cheers!
Voss is definitely a more expressive yeast than lutra, I seem to get orange and earthiness out of it mostly but lutra is going to be mostly clean and maybe a bit lemony
Hey Steve, just brewed this one. Lutra seems to produce citrus and stonefruit esters even when fermenting around the 70sF. Was wondering if you experienced this at all. I ferment in a bucket. Also, how were you able to get that much hop character out of a hop spider? I unfortunately could not barely detect any Hallertau floral and spice in my brew.
Cheers man! Love ur vids
Probably pH related I would assume. If you aren't getting the hop character you expect I'd double check how fresh your hops are or if their total oil content is any lower than the Hallertau Tradition I used.
@@TheApartmentBrewer Have you ever corrected pH once the beers been kegged?
Only once for a beer that was too acidic but it did not work
Glad to see you making a big sacrifice to brew it again just for the video, I'm sure that was terrible for you!!
Lol
sounded delicious, cheers
Hahaha it was a great pain and burden to bear for all of you but it was a sacrifice I was willing to make
Try this recipe with Lutra Kviek yeast.
20L/5gallons
38ibu's
3.9kg Pilsner malt.
200g Carapils.
13g Magnum hops 17.7AA at 60min
60g Hallertau Mittlefur hops at 10min
1/2 Whirfloc tablet at 10min
Lutra Kviek yeast
30c/86f temperature.
So good I demolished 2 x 5gallon/20L keg's.
Lutra is one of my house yeast strains. The last sachet of Lutra I used, I managed to get four pitches out of. I usually pitch at a full ale pitching rate, ferment at room temp, and I've never had a problem with it clearing.
I've brewed with kveik at hot temps and gone grain-to-glass in seven days...but I've never liked the result. I prefer to brew at room temp and let it lager in the keg for a couple weeks to clean everything up. Kveik can finish fast but it still benefits from a week or two in cold storage.
mine turned too sweet despite the amount of saaz 😢
@@Lucait Lutra won't attenuate as well as a lager yeast will but some of the attenuation depends on mash temperature, yeast nutrition, wort oxygenation, etc. I would suggest trying another brew with it and see if you get better results.
@@jasongarland3165 i ‘ll put
here the recipe
I'm just used to pitching at a higher rate, and I think that helps a lot. I also agree it benefits from a few extra days in the fermenter or the keg to clean up, as any beer does
@@jasongarland3165 used double the nutrients and allso phosphates
Outstanding!!!!!
🍺🍺🍺👍🏻👍🏻👍🏻👍🏻
Thanks! Cheers Tom!!
hey steve. something ive never done in a pilsner is dryhop with tradition. is it a good idea or bad? i cant seem to get an answer online really but if you have done it could you let me know..
5.2 AA im using
Should be perfectly fine!
Hi! Thanks for the recipe. I have brewed this beer about 2 weeks ago. I brewed in my Grainfather systems but used the same "no sparge" method. Had to heighten up the grainbasket a little because the wort was pouring out the sides (30 liter of water is not what that system was made for...)
Got exactly all the numbers (SG and FG, boil offs etc.).
Fermented on 35 degrees C with the Lutra and kegged it last week.
Tasted the beer; it's nice but nowhere near a fresh/dry lager (yet?). Mouthfeel is quite full, more like an ale. Could this improve over time?
I used your "upgraded" recipe btw, from the end of the video.
Is it is still hazy or has it clarified? A lot of that mouthfeel crispness will cone once it has been stored cold for a week or so and clarified.
@TheApartmentBrewer still hazy indeed. Patience is the word I guess... ;-)
Great video! I’ve used Lutra and like it but have never heard of Scar/Skar? Who makes that I’d love to try it out!
Skare - its another kveik blend, but I believe Escarpment Labs Krispy is an isolate of the skare blend.
@@TheApartmentBrewer awesome! Thanks so much for the info!
Glad to help!
Made this and love it. People really like it. Originally had a noticeable orange flavor, which I found pleasant. That dropped off and now it is just a great session ale. I did not push it as a Pseudo lager. Call it Norwegian Summer Ale..... really comes into its own in a couple weeks in the cooler. but very drinkable in a week to 10 days
That's great to hear!
Haven't gone all the way through the video. How well would this yeast bottle condition?
I'm not totally sure on that. Theoretically it should be able to bottle condition like any other yeast but the lower temperatures than its ideal fermentation range may slow that process down
I'm planning a "mocktoberfest" soon using lutra but brewed at ale Temps 68-72. Any thoughts?
Should be interesting, I bet it would work pretty well. I've also got an Oktoberfest Marzen on lutra right now but at 90, so I hope it goes the same way!
@@TheApartmentBrewer maybe I'll wait for your video before I commit to that temperature. This will be my 3rd brew. I used lutra on a blonde ale recipe fermented at ~85F. Turned out pretty good.
What dry yeast would you recommend where I can pitch between 80 to 90 and don’t matter about temp control. Looking for the equivalent of US 05 a yeast I can use for any style
Honestly, Lutra. Kveik is about the only thing you can pitch at those temps and lutra is the only dried one
@@TheApartmentBrewer Voss is available dried
Ah you're right, totally forgot
I hate when that happens! Was looking towards sharing it with friends and turned out I took too many samples 😂
Haha it's the worst!
Hey! Nice job out there! I admire you spending your talent of speach on the Beer and Brew :)
So, no sparging on this one?
Probably someone asked it already, sorry didn't read all the comments...
Nope, I usually don't need to sparge. I set my recipes up to hit my desired preboil gravity without sparging
Do we have to larger in a keg? How about we larger it in fermenter vessel ?
No you don't have to, if you can get your fermenter close to freezing temps it can be done that way as well
Love the experiment - the greatest benefit of homebrewing is that one may approach it like cooking and break the boundaries of traditional techniques and styles. Who cares if it is pseudo-, semi- or whatever-like beer. It's a beer! If I wanted a traditional Heles, Pils or whateverweizen, I'd go buy one. The whole idea of homebrewing is to create something you can't buy and/or make it BETTER! Another great video, Steve, cheers.
Exactly!!! This is why it's so much fun to push against the norms of homebrewing. Cheers man!
ekg and hallertau would be different. thinking of making a pils but i only have so much ekg and hallertau. what are your thoughts? good idea?
Not sure about using ekg, maybe to bitter but I don't know if it would work with Hallertau to get you that classic pils character
Actually started loving doing decoction mashing. I'll do the decoction mash in the evening and when the mash temp is 65C I'll tug the mashtun in nice and warm for an overnight mash and finish the beer in the morning.
Exactly what I did last Fri for a Dark Czech Lager! Awesome results.
@@vruychev Yes, it brings out a lot of flavor, color and connection to the process. A beer, podcast and decoction mash because "hygge" instead of hard.
If you have the time for it it can be a very rewarding thing!
Are you sure you know what the decoction method is? There are two decoction methods, the triple decoction method and the Hochkurz method, which one are you brewing with? Never in the decoction method is mash rested overnight at a temperature that activates enzymes. Mash is rested overnight at 11 to 13 only when a certain type of malt is used.
An hour after you tucked in the mash all nice and warm Alpha denatured and nothing more occurred during the overnight rest except for maybe tannin extraction and the formation of a lot of protein sludge. What do you do in the morning to finish the brewing process?
@@michaeljames3509 Quiet kids, the professor for the class which nobody signed up for is here. But since you asked: mashing overnight helps with efficiency (yes I've done it many times and have data to support my claim); more tannin would come from base malt if I brew it with tea or soak wood in it; as the temp drops one reverses the "ramp" technique - instead of starting low to high, you go the opposite way; modern day home-brewing is exceptionally good at temp control, decoction is done primarily for taste only, as all "mash rests" could be achieved with a push of a button; so in summary - mash base malt only overnight, decoction twice in the morning, add the adjuncts for 30 min for color, yank the grains and then boil.
I went down the “traditional “ road with my German Pilsner. Saflager 34/70 yeast, lagered for 4 weeks. Have to admit after 4 weeks grew a little impatient added gelatin then bottled. I am very pleased with the results! My first true lager. I have yet to try Kveik. Fun, informational experiment/comparison. You really stepped up to rebrew after kicking the first keg. Cheers!🍺
Congrats on the lager! 34/70 is a great yeast. Kveik is a bit quicker on the fermentation but it does quite well. Cheers!
Only tried home brewing a couple of times in the early 2000s using a Mr. Beer kit…each time the beer was good…drinkable, but tasted a bit like cider.
I encourage you to try it again with real ingredients. Mr Beer kits are notoriously awful
@TheApartmentBrewer I can second that with the mr beer kit. Tried that several years ago and tossed it all in the trash. I have now moved to all grain brew in a bag and will never go back to extract. Thanks for the videos!
Could you cut the mash time and add in a sparge? Thinking of brewing this in the morning . Cheers 👍
Potentially, you'd probably get similar results.
I just did it your way and hit all my numbers spot on. I didn't use gelatin to clear but I think I'll have to. 2 weeks in keg and not clearing much.
Next time try to use a little bit of sugar to get the dry feeling to the beer and switch hops to Hersbrucker. If you continue maintaining the beer over 95⁰F or 35⁰C after beer fermentation it will clear by itself probably during 3 days. That's what I usually do here.
Thanks! Cheers!
I have never had Lutra not flocculate out early and under attenuate. I have no idea what I am doing wrong but I have used it half a dozen times and it always flocculates out early. Yeast nutrients, and all at 85f.
That's odd, I've always had it hanging in solution forever and it's a pain to get it to flocculate. Are you pitching hot as well?
I also brewed a German Pils this summer using the Lutra. For my first ever pilsner, I was very impressed at the results from the Lutra...love the quick turnaround time! I also had concerns with the lack of clarity (even though I added gelatin) for about 3-4 weeks, but then suddenly it became clear after about 5 weeks of cold conditioning. Will have to try the Clarityferm. Great job on the video!
It's just a great yeast! Clarityferm definitely helped me out a lot with this brew.
Can Lutra yeast be used again or only the wet yeast version?
Could I dump a fresh Wort straight on the top.
Yes it can!
God I got so thirsty watching this.
What's your method of keeping your fermentation hot, and when brewing traditional lagers -cold? I know from other videos you use an anvil bucket and spike conical fermenters and I can recall some Inkbirds, wondering about heat sources/sinks
Apartment brewer 4 Life.
Cheers from Canada!!
Cheers! I have a heat pad I use for the kveik but for the lagers I'll just use a standard chest freezer with temp controller. That can get pretty warm too with a seedling heat pad inside of it
So why did you re-brew ? And empty the keg? Just because of the foaming or over hopped?
Because I never got around to filming the tasting portion of the video and just ended up drinking all the beer before that point lol.
@@TheApartmentBrewer horrible situation to have had🤣
I recently brewed a Split Batch of Veik Pils with Oslo Kveik and Voss Kveik. Should be ready in two weeks. Can‘t wait to try 'em. A run with Lutra will be next - and because I‘m german and brew in Germany it will be a German Pils for sure 🤪
Yes!! Sounds delicious!
im going to make this i think. i have 4 oz left of goldpils i think ill throw it in... why not and perhaps some carapils for head retention. hallertau is what ill use and saaz. i forgot i had those in my other freezer. you think the goldpils will darken the end beer too much??
Not gonna be a problem
Would fermenting in the upper 70deg range rather than the upper 90"s make the beer clearer or avoid the chill haze? You know, get that (more lager like) consistency.
Potentially
Do you post your recipes to Brewfather?
I do not, but they are available in the description box for copy/paste
Are you sensitive to diacetyl off flavors? Every time I use kveik yeast and have a short fermentation it has a huge diacetyl off-flavor
Yes, I've never tasted it in my kveik beers. The yeast is actually biologically far less likely to produce diacetyl than other ale yeasts. It could be glycerol though, try adding in more yeast nutrient to help out with that stuff
Tried Lutra on a cream ale. Was impressed with clarity and dryness but the yeast produced a berry-like flavor which, while not unpleasant, detracted from the style
May have been a pH related thing. Kveik tends to drop the final beer pH further than normal yeasts, and I've found that with slightly higher mash pH this can be compensated for.
Generally I dont like rushed or rapid brewing techniques. This Pilsner is not a bad quick substitute.
The higher temperature may be ok for this particular organism, but other biochemical issues creep into the final product.
Biologically this yeast has evolved to ferment at higher temperatures and quickly, its not a lager yeast at all. What are the biochemical issues you are referring to?
Looks like you have the recipe for the first batch in the description
That's intentional. My recommended improvements are always just that, recommendations, even though I liked the rebrew better
@@TheApartmentBrewer Clarityferm going to be a regular addition now?
I wouldn't say it's going to be the regular. It's kind of expensive. But it might make an appearance from time to time
In the pressure fermentation xBmts I have done, I have not gotten a significant result. In my experience, you can make a perfectly fine lager, using Imperial Global, at temps up to 80F, with or without pressure fermentation. For me personally, I don't get the appeal of Lutra, or of traditional lagering for that matter, but have drank some fine beers using both methods. So whatever blows your hair back and makes you happy at the end of the day!
That make sense to me. Lutra requires a lot of hot-side changes to get that same character, its not just a magic yeast that will solve all your problems. If one has a pressure fermenter its probably less headache to just pressure ferment lager yeast.
Most of the lagers I’ve seen brewed with Lutra have been light colored lagers like Pilsners. Have you ever tried it on a dark lager? I’m considering making a Lutra Schwarzbier. Cheers!
Not yet, but I don't see why there would be any issues with it.
I have to ask, what happened to your first batch? Did you pour it down the drain or did you let the beer age & mature?
Drank my whole first batch before the video was ready!
You sure the lemon isn't coming from the tradition hops ?
What exactly happened to the first batch? Did you actually “kick” the keg or is that a brewing term I’m unaware of? Couldn’t you just let it sit as opposed to brewing a new batch? I’m confused.
He drank it all before he tried to film it.
Kicking the keg means it's empty haha
@@TheApartmentBrewer It all makes sense now lol
God i love Kveik!
Muito bom. SMASH... Obrigado... Portugal Aveiro
Cheers!
I am sold on this yeast for pseudo lagers. I'm going to continue to brew lagers in the traditional fashion but due to the time they take demand can sometimes outpace supply these Lutra lagers will fill in the gaps nicely. I find it hilarious that people get hung up on styles. If I owned a brewery or was entering competitions I would be concerned about style guidelines but I'm a homebrewer from Ohio I'm gonna go ahead and call my beer whatever I want.
It's a very capable yeast, if you know how to use it properly. Nothing beats the turnaround time though! You're always going to have those people but they basically make themselves irrelevant at some point. It's not the word of God
@@TheApartmentBrewer I've had people tell me that I "don't respect the beer" really? calm down champ it's an inanimate object it's gonna be ok
So you didn't have to sparge? Is that because you started out with 8 gallons? Still really new to brewing and that's why im asking. TIA
Yup!
Great vid! Lutra is certainly a game changer for clean summertime beers. I brewed a mexi-lager & new Zealand pils (2nd gen pitch), fermented in the 90s & both came out very clean w/ just a very slight hint of what I can describe as a white wine grapey ester on the finish.
However, for a clean fast pseudo lager, I think notty is the way to go. Its almost as fast as lultra, but cleaner. Won't go hot though, keep it at or below the mid 60s and you'll be fine. I was very surprised with just how clean and crisp it was on an extra pale ale I made.
Glad you enjoyed it! Yeah it's a great yeast for those styles. Haven't tried a pseudo-anything with notty but like you said it doesn't play well when its warmer
Do you really ferment in 30+ and was clean?
30 + Celsius? Yes I did!
I find it funny how hung up people get on definitions of true lager vs. pseudo lager. They seem to forget the fact that you are putting the word "pseudo" in there and that no one is claiming it to be exactly the same as a lager. And then, they just refuse to accept that it will be anywhere near (not even 80% close) to a real lager without trying it. I'm personally yet to try it, but my mind is definitely open and, to get a beer that tastes even 80% as good as a traditionally lagered pilsner in a week, I'm willing to give it a try. At the end of the day, we're still making beer.
On your results: I wonder if the lemony flavour you picked up on would be suppressed somewhat by fermenting under a little pressure? Maybe 5-10 psi. I think lutra is a little more available in my area than skare, so I'll definitely give it a try and I'll try it under mild pressure to see if I can ferment it without that lemony ester.
Some people just don't want to be challenged! If the lemon flavor is anything like an Ester then perhaps it could benefit from pressure fermenting, but at that point if you are making a lager style, why not just use the lager yeast under pressure anyway? It would be easier I. My opinion since you wouldn't need to heat it