NovaLager Yeast Tested and Reviewed - Cold IPA and Helles Exportbier Recipes
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- čas přidán 8. 09. 2024
- Road testing the NovaLager yeast strain from Lallemand with 2 different beers to review, a Cold IPA (IPL!) and a Helles Exportbier (full recipes included). See what I thought of the finished beers, the flavour profile from this strain and whether NovaLager is going to be my new yeast of choice for Lager style beers.....
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I am 3 brews in with novalager at 16-19C and definitely get apple from it. If you let it lager long enough it mostly goes away. My glycol chiller is not set up currently, so it may be cleaner if I can ferment at lower temps.
Have done a couple of "normal" lagers with Nova as well as a NZ Pilsner (dry hopped). I agree Nova does not quite come out quite as crisp as a normal lager and that Hops are slightly muted (other have also mentioned this especially on bitterness). I am going to try a pressure fermentation and see if that crisps it up. But all said and done this is nitpicking when I can have a (95% there) lager in a fortnight. Only 3 years ago people were saying lagers are very difficult for homebrewers. So I love Nova especially as it Half the price of Lutra 😊
Very true, cheers!
As a home brew with limited capacity it's a no brainer for largers 🍻
Excellent video and I love the quick turn around lager!
You have inspired me Richard in these styles of beers and I thank you for the information this video gives.
I have been given a challenge by my South African mates to produce a South African lager and I certainly have got some ideas from this video!
Thank you sir👍👍👍
If you have the chance, try fermenting under pressure with nova. Have had great results with classic lagers. Cheers
Great video. One thing I've found in Novalager's favor is it's an absolute hop beast. I brewed a light lager with Nelson dry hop and couldn't believe how the hops stood out
mint video pal, spooky enough i’m waiting for my Baltic Porter to get finished. suggested my David Heath.
so for a great ferment n not a hint of off flavours. Bri
Another super interesting episode nice work cheers 👍🍻
Thank you Rick 🍻
great useable information -very helpful -thanks
Glad it was helpful! Cheers
Chill haze in the Cold IPA. Not surprising.
I made an excellent Mexican lager..a really good amber and a helles ...all turned out excellent but the Mexican lager might have been one of my best. I did all under pressure at 15 psi in my fermzilla . 57 deg F for three days and 60 for three more and then cold crashed and kegged
Must come out pretty clean under pressure if it went well in the Mexican lager 👍🏻🍻
Great yeast, very fast at my location.
Nice video!
Really good informative video 👍. I think Novalager is the dogs doodahs for quick turn around lagers, especially when used during pressurised fermentation. Can I ask though, for a dry IPL or lager, have you considered using an enzyme like alpha amylase, or Harris brut force? Have you tried them? Maybe an idea for a future experiment? Cheers 🍻
Cheers! Still need to try it under pressure, I haven’t considered using additional enzymes but thats a great idea for an experiment 🧐👍🏻
Two brews in with Novalager and I'm unconvinced.
Flavour profile is great, fermentation time is enviable, temperature flexibility is a big plus, but I don't seem to be able to get it to flocculate like, say, Diamond lager yeast.
I cold crash and then add Biofine to all my beers and always have crystal clear beer in three or four days. My Novalager brews are the only ones that break this rule.
For my curent Helles lager, I
gave up waiting after seven days and kegged it with haze. Two weeks on, I can barely see my fingers through the glass whereas other yeasts would look polished at this stage.
Any tips/ideas?
sorry for the late reply, flocculation is definitely my least favourite characteristic of this yeast, I have had mixed results tbh persistent haze in some, my cold IPA never came close to clearing despite fining, whereas the WC pils I did recently (video out later!) dropped bright quite nicely when I used Brausol and gave it a real good shake after adding to the keg. Kind of negates the speedy turnaround if you then have to wait ages for it to clear
Amylase enzyme... Ppl will argue till blue in the face touting numbers about diastatic power. The proof is in the beer. Starch, cloudy, lack of crispness. It's hard to best a man whose experience was gained by failure 😅
Adapt & overcome