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  1. #71

    Quote Originally Posted by BeerHolic View Post
    I have never used Kveik, Oslo, Lutra etc. I have absolutely no interest in a fast fermentation.

    It had a place for me when I started brewing during hard lockdown now I dont care much for it, its not something I reach for happy to age things thing even wait a year but keen to hear how lutra goes

  2. #72
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    Look I'll say it again - Oslo is clean, I agree. It's a clean yeast that doesn't present with as much of the typical yeasty flavours I've had in beers before. However, before the beer becomes really good, it still takes a month at least, like all others. Hell, the Oslo pale ale I have now is in the keg for what - 5 weeks - and it's still not where I'd consider it to be "great". And it flocculates terribly

    If Lutra is as clean and perhaps does similar things, I can see myself using it, perhaps only to keep the temp control fridge from running 24/7 to keep the fermenter at 19C, but we'll see.

  3. #73
    oSLO has those feather type yeasts really meh when beer is ultra clear and all that floats around

  4. #74
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    Yeah I also noticed it in my beer, but then again the one I have on tap right now is simply cloudy/murky/milky, and refuses to clear any further. It's been 4 weeks and there's no difference, so it just refuses to drop clear.

  5. #75
    Have you tried gelatine?

  6. #76
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    I typically use it, yes, but I didn't have for this batch. I've made unfined beers though using different yeasts and they tend to drop clear waaaaay faster, specially in the keezer.

  7. #77
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    OK so my Irish Red with Lutra is kegged and fined with gelatin, this morning quickly before work. Cleaned and sanitized the keg last night, and this morning siphoned the IRA from the fermenter into the keg. Added finings, although I'm not sure it's even needed. The higher mash temp worked, but man this Lutra is a beast. It still ate the wort down to 1.010 even at the 69C mash temp (shows 1.008 in the pic, temp corrected to 1.010).

    So first, a picture. Colour is this time SPOT on, right on the money.



    Now, notes. Bitterness is increased from the last batch, as this time I pitched the hops directly into the kettle (no hop bag) and it made a WORLD of a difference. It's increased, but not too much, and I think right on the money. This time I did a few things different. I pitched hops directly into the wort, as mentioned, but this time I also added Irish Moss into the last 15 minutes of the boil. Lastly, I let the wort cool down in the kettle overnight, just sealed the lid with masking tape to prevent nasties getting in and the next morning I poured it directly into the fermenter.

    The result is CRYSTAL clear wort into the fermenter, and it shows, IMO. I then pitched a packet of Lutra (dry, directly onto wort) after aerating the wort a bit with a sanitized whisk on a drill. I did this as the yeast is actually supposed to be for a 5 gallon batch (so 19 litres) but it was 30l of wort at 1.048, so a bit stronger as well (actually RIGHT on the 5% ABV mark).

    Now, onto the yeast, which is what this is all about. This is the first time I'm using a Kveik where I don't pick up a "rotten" smell in the fermenter right after removing the beer from the yeast cake. The very, very first time. The smell in the fermenter (keeping in mind it's at 28C) was strongly yeasty, slightly sour (CO2 playing a role here as well) and very, very "beery". The smell actually reminded me of a bottle of Windhoek that stood overnight, went flat and warmed up, but sweeter. There is NO off smells from the fermentation or yeast at all, and I firmly believe it's because I just let it sit under airlock for a full 2 weeks (and a day, but who's counting). I believe this gave the yeast enough time to properly clean up, and I love it.

    Then, the taste. I took a sip from the tube after taking the hydrometer reading, and I was incredibly surprised. This beer is CLEAN. There's no bready or yeasty notes, with no sourness to be had. Again, this is the first time I'm using a Kveik and it does not present with the typical "Kveik taste" that I've picked up with even Oslo as well (granted, pitching more Oslo fixed this to a great extent). I did ferment this at 5C lower than what is recommended for "fast fermentation" for Lutra, with the packet stating up to 32C but I kept the fermenter at 27C for the entire time. Again, it's clear that 2 weeks in the fermenter helped the yeast clean up very well. VERY well.

    Now, I have to state that it's not absolutely perfect, but that might be due to the warm, flat sample I tasted. Similar to the Oslo, but very very much reduced, there's still a slightly dry bite in the end of the sample I tasted that I've picked up with both Oslo and Voss, but also in other ale yeasts as well (specifically when overpitching S04). I don't see this as a problem at all though, and it always ages out pretty well.

    Overall, I'm SUPER impressed with Lutra. It's pricey, true, but still cheaper than buying two or three packs of true Lager yeast, and you don't have to ferment it for 3 weeks at 10C to keep it clean. Yes, it's not a lager and there's a crispness that's also missing, but it's a damn nice ale that comes from the other end.

    Finally, this test also showed me something else. Even if it's Kveik, and even though it ate through all the sugar in the wort in less than 2 days, it still needs the time. It's a yeast, and it ferments with flaws, always. It doesn't clean up faster than other yeasts either, so to me, for the time being anyway, the "super fast fermentation" thing is a gimmick. It's a pretty cool gimmick, but it's a gimmick nonetheless.

    Will I use Kveik in the future? Yeah, I'm sure I will, specifically Lutra. Voss has got no chance. Oslo, possibly, if I can get it in dry packs. So far, I haven't been able to, so it's a no from me. Lutra comes dry, stores well and works, apparently, pretty well, so far at least. We'll see how it goes when it's carbonated and conditioned a bit. I've got this beer entered into a competition (with BJCP judges as well) on the 4th of December, so we'll see how it goes there. I'll definitely pull a sample this coming weekend though. It's currently set-and-forget carbonating at 12 PSI, and I'm hoping to pull most yeast from the keg before the competition.

  8. #78
    Senior Member JIGSAW's Avatar
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    Nice update. Waiting to see how it does in that comp ....

    I take it you're not telling them it was fermented with Lutra ... would be nice to see if they can guess the yeast.
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  9. #79
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    I typically let people know if they ask, but otherwise I keep quiet. Would be cool to hear the judges' feedback. What's nice about the judges there is that they judge early morning, and then sit around with the rest of us for a while so we can discuss the beers, scores and feedback from them in detail. Previous batch's feedback was purely "needs more body, mash higher" so I did mostly that, but also tweaked one or two other ingredients.

  10. #80

    Nice feedback. Holding thumbs for on the 4th..

    Somme making me lust to brew an Irish Red too .. not brewed this before.

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