Lutra vs Voss vs US-05! (in a BRU-1 SMaSH)

I brewed a 3-gallons of a SMaSH beer with Crisp Maris Otter and BRU-1 hops and fermented them with Lutra, Voss & US-05 to see how the yeast compare. How does does the classic American yeast compare with these Kveik strains?
Links:
• Recipe: beersmithrecipes.com/viewreci...
• Articles and Info at www.cascadeshomebrew.com/
• Sneak Peaks and Notifications at / cascadesbrewer
Chapters:
0:00 - Introduction
3:00 - Recipe
4:39 - Brew Day
5:52 - Yeast and Fermentation
7:19 - Evaluation
12:57 - Overall Thoughts
Music from:
• RKCV: / rkvcviews
#homebrewing #BrewBeer #HowtoBrewBeer #BrewBeeratHome

[@CascadesHomebrew]

Have you tried using Lutra as a "clean ale yeast"? What styles have you found that it worked well with? What fermentation temperatures?

[@Richard-ck3jl]

Omega says for lutra: "For the most lager-like profile, ferment between 68°F - 72°F."
I feel like that would get you a better comparison maybe

[@floridave]

Great experiment. Keep up the great work. Just used Voss a day ago for the first and it is slowing down and only 3 points for FG.

[@echthroi9]

Can't get enough of comparison videos.

[@CascadesHomebrew]

Thanks for the feedback and I am glad you find the comparison videos useful.

[@russflynn]

Nice video! It's interesting that you fermented the kveiks so cool. I pretty much only use kveik during the summer (without temperature control); I usually pitch in the low 80s and let it free rise up into the mid 90s. I found, in that temperature range, it reaches terminal gravity roughly 36hrs from pitching and produces a fantastic, bright, pseudo-lager, but it really needs at least three weeks to clean up diacetyl.

[@CascadesHomebrew]

I want to play with Lutra at different temps. I have heard people say that cooler makes cleaner beers and also that hotter makes cleaner beers. One study showed that Lutra produced the cleanest fermentations in the 80F to 85F range (where Voss was cleaner at low temps and more flavorful at hot temps). I have fermented Voss at various temps and I have not really seen a massive swing in character.

[@owlman4167]

Holy shit, Harrison Ford talking about beer

[@suwirwong]

I'm so thankful there is kveik in this world

[@connerh7436]

Just found your channel, I used to frequent all of the Sterling breweries until I moved to Fauquier! Just got back into brewing after a hiatus and was excited to try out lutra! Great content!

[@CascadesHomebrew]

Welcome aboard! There are a lot of quality breweries in Northern Virginia. I have been wanting to fit more Lutra batches into my schedule.

[@Raddadbrewing]

Good review. I recently made a hazy ipa (11 gallon batch), 1 fermenter with Lutra the other with Voss. Trying it this coming weekend and hoping both are great!

[@CascadesHomebrew]

I would love to hear how it turns out. I still have a few bottles from this batch left. I feel like the Lutra batch tasted much cleaner a when I opened the last set of bottles. I still want to try out Lutra at different temps and in a style like a Stout.

[@Identace445]

Yeah lutra is a game changer for new brewers with no temp control!! Its a great yeast!! Ive used it in several different brews and cider too!! But I feel like its cheating a bit!! Lol😂

[@stianchrister]

My impression from lutra so far is that it eats up a ton of hop flavor, so you need to crank up the late hop additions to get solid flavor and aroma.

[@CascadesHomebrew]

Thanks for the tip. I hope to give Lutra a try in something like an American IPA.

[@dylandecharmoybouchet5325]

Another good video, full of information. Would you say voss would be another good yeast for cream ale or just stick with 05? My temperature is always about 24 c, I don't have temperature control. TIA

[@CascadesHomebrew]

Thanks! I would say to give it a try. My experience with Voss is that at every pitch rate and temperature it adds a bit of a sweet orange character that I find pleasant. You may or may not enjoy it in a cream ale. Lutra or another clean Kveik might be another option. I hope to open up another set of bottles this weekend with my girlfriend and see what input she has. She does not have temperature control and is interested in a Kveik that will work well in the styles she enjoys (stuff like Stouts and Barleywines).

[@ScullyBrewing]

When you split a pack of yeast for an experiment like this, how do you store the open packet? And do you use a starter then next time you want to use it or pitch it straight from the pack?

[@CascadesHomebrew]

I typically fold over the pack and then either tape it shut or use a small clip. I then store that pack, along with a few other partial packs, in a Ziploc bag in my fridge. I have read others that store the packs in a freezer. I am usually using partial packs in 1 gallon sized batches, and will direct pitch without a starter. I have had good luck with this. If an open pack sits around for several months I am likely to toss it.

[@draculasdaughter36]

Did your fermenters all come with spigot or did you add them yourself?

[@CascadesHomebrew]

I purchased all my fermenters with the spigot and the spigot hole punched.

[@azerbouf]

Weird thing. I never had an attenuation below 80% with us05

[@CascadesHomebrew]

Ah, looking back at a few recipes I seem to often get in the 75% to 78% attenuation range with US-05 (though I only have a few batches recently with US-05). Mash temp can have a big impact on attenuation. I see this batch had a 152F target, which is a common target for me.

[@azerbouf]

@@CascadesHomebrew Thats really odd. According to brewfather, I got more than 16 brews with us05 for the last year and never had less than 81% of attenuation with them. 150-150f range (IPA/APAs mostly). Average temperature is 22c. This yeast is a beast!!

[@craftbrewer5401]

Smash beers are one dimensional ? Many of my beers have been SMASH before that even was at thing, and they are still complex. You can brew a great Helles on pilsners malt alone and bitterness from hop extract, and it’s complex.

[@CascadesHomebrew]

I would agree that there are some styles that can be made well as a SMASH, but mostly just pale lagers using a flavorful Pilsner malt. Maybe something like a Saison or Belgian Single. There are a lot of base malts that are great, but a rather plain when used alone. Hop forward beers are generally better with 2 or more hops. I am more likely to enjoy a beer with a Single Malt but multiple hops, or multiple malts and a Single Hop.

[@suburban91]

Is this how you usually talk ?

[@CascadesHomebrew]

I will admit I watched this one back recently to get some info, and my presentation was a bit forced and unnatural. The content is good though! I have been wanting to use Lutra again.

[@mbeall]

Please! Quit using your arms and hands to talk...I understand without all the flopping around!

[@CascadesHomebrew]

Thanks for the feedback. I hoped you enjoyed the content.