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I am brewing a Lutra pseudo lager currently which I am planning to lager for 6-8 weeks. Lagering as a process changes the beer very much and I believe this shouldn't be underestimated. I have brewed some cold crashed beers with my Lutra and they taste much like pale ales IMO. Neutral, but not lagerish.
I’ll agree that Lagering does help the taste develop, can’t finish 19L in one weekend so there’s still a fair bit left, keeps developing as it goes! I will say that the taste was very excellent when it finished and didn’t feel ale-like
@@NikitaVorontsov Doing my research for this style now and testing some commercial beer as well. Definitely, I am planning to post a video or some pictures on social media
Greetings, enjoyed your video and followed your recipe to make a batch started a few days ago. I didn't have yeast nutrient so now at about 60 hours in the gravity is at 1.018. Fermented at 92 Fahrenheit so should I just be patient and hope it gets to your target of 1.011? Thanks!
Thanks very much! I’d say the final gravity is more of a guideline to aim for, that being said 1.018 does feel quite high so I’d give it a bit longer, maybe try stir the beer up by giving it a shake
Great video -- it looks just like my Marzen a few months ago before it settled as well. A month in now, has it cleared up nicely? I'm excited to start brewing some "pseudo-lagers" with Lutra since it's so hot in my garage in the summer for a real lager.
I am trying this out ASAP. No problem for me to fill out the recipe myself, but you could save the work for other viewers if you made your recipe public on BF. :) Loved the vid, looking forward to your Kölsch.
@Nikita Vorontsov Thanks. Unfortunately I only seem to have easy access to Lallemant Voss and Mangrove Jacks M12. Anything you would recommend? Otherwise I'm (more or less blindly) leaning towards Mangrove due to lower optimal pitching temp.
@@emilholm4922 that’s difficult on that one, Voss Kveik isn’t massively clean and quite in the estery side so not the biggest fan of using it for a Märzen, if you had to use it as there was no other option I’d say go Lallemand but I only say that having tried Lallemand haha
I have a question regarding the yeast. What other options are there? The only one that goes up to 35 on fermentation which I can buy here in Serbia is Mangrove Jack KVEIK M12. Should I use that one?
Kveik M12 seems to be Voss which wouldn’t be clean enough, with some fruity and orange expression. If you’re happy with that then I’d say go for it! Otherwise for a Marzen if you can ferment under pressure then go for a standard Bavarian lager yeast at room temperature Alternatively W34/70 Dry Yeast could be good at room temperature if you can’t ferment under pressure
Don't have the fermzilla yet so I guess I need to go for W34/70 Dry Yeast. So I guess I shouldn't ferment at 35 degrees. What should I set the temperature to? How many days should I ferment for with this alternative?
@@njemchi try going for around 18C if you can, and just until it’s done. Get a Hydrometer and take a reading every day after a week until the reading doesn’t change
@@NikitaVorontsov I have a brew of Vienna lager, but with Omega dry ultra fermenting now. It was pitched at 20 C., dropped to 18, 5 because it is fairly cold in my brew room, but it started within 90 minutes at that temperature. Now 24 hours into the fermentation it is going at full speed and has a temperature of 19,8 C.
Cheers! Good question - I don't measure mash pH / pre-boil / pre-yeast etc. but I know the pH of the ground water, so l trust Brewfather to do the correct calculations for me in regards to water acidity and mineral content. I probably should try and get my hands on a proper way of measuring pH sometime soon though just to see if Brewfather is spot on in regards to mash pH!
@@NikitaVorontsov I generally rely on Brewfather also. But I've never needed to add alkalinity to raise my pH (chalk), even when using RO water. I always need acif to lower it. Hence my query......
@@foleyu2 ah I get you! Always wanted the chance to use RO water but nowhere around that does it and the filters cost too much. Would love to build from scratch!
Unfortunately the segment between 08:35 and 09:35 appears bugged due to TH-cam Video Processing. I've attempted to reupload but a different segment jammed instead. I discuss Hop Additions and Yeast and Cooling. I added 45g Hallertauer Mittelfrueh @ 60 Minutes 14g Hallertauer Mittelfreuh @ 20 Minutes 1 tsp Yeast Nutrient @ 15 1/2 a Protafloc @ 5 Minutes. Yeast: Lutra Kveik Cooled to 35-40C and pitched.
Can I add Irish moss instead of portafloc? If so, how much should I add for a 21l batch? It seems that I can't order portafloc because nobody delivers to Serbia. :(
Yeah there seems to have been an error with audio when uploading. Unfortunately not much I can do about it! This has been fixed in more recent videos :)
Thanks for watching, commenting, liking, and/or subscribing!
Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
th-cam.com/channels/GnaVxvWBT97ursRIZGXgAA.htmljoin
Came across your video from Brewfather, going to try this one for my first pressure fermented beer. thanks for making the video!
Fantastic! Let me know how it goes :)
loved the beginning history part of the video!!! great job! prost!
Thanks very much!
Very nice, thanks
Cheers :)
I am brewing a Lutra pseudo lager currently which I am planning to lager for 6-8 weeks. Lagering as a process changes the beer very much and I believe this shouldn't be underestimated. I have brewed some cold crashed beers with my Lutra and they taste much like pale ales IMO. Neutral, but not lagerish.
I’ll agree that Lagering does help the taste develop, can’t finish 19L in one weekend so there’s still a fair bit left, keeps developing as it goes! I will say that the taste was very excellent when it finished and didn’t feel ale-like
Good job! I have this beer on my to brew list.
Thanks! Let me know how it comes out :)
@@NikitaVorontsov Doing my research for this style now and testing some commercial beer as well. Definitely, I am planning to post a video or some pictures on social media
Greetings, enjoyed your video and followed your recipe to make a batch started a few days ago. I didn't have yeast nutrient so now at about 60 hours in the gravity is at 1.018. Fermented at 92 Fahrenheit so should I just be patient and hope it gets to your target of 1.011? Thanks!
Thanks very much! I’d say the final gravity is more of a guideline to aim for, that being said 1.018 does feel quite high so I’d give it a bit longer, maybe try stir the beer up by giving it a shake
Great video -- it looks just like my Marzen a few months ago before it settled as well. A month in now, has it cleared up nicely? I'm excited to start brewing some "pseudo-lagers" with Lutra since it's so hot in my garage in the summer for a real lager.
That's great! Yeah cleared up nicely, though got drunk about just as fast!
Great video ❤️❤️
Thank you!!
I am trying this out ASAP. No problem for me to fill out the recipe myself, but you could save the work for other viewers if you made your recipe public on BF. :) Loved the vid, looking forward to your Kölsch.
Fantastic! Let me know how it goes!
Good call on the public Brewfather recipes, let me do that now and update the description :)
share.brewfather.app/4rRwVJ4avxfFWu
@Nikita Vorontsov Thanks. Unfortunately I only seem to have easy access to Lallemant Voss and Mangrove Jacks M12. Anything you would recommend? Otherwise I'm (more or less blindly) leaning towards Mangrove due to lower optimal pitching temp.
@@emilholm4922 that’s difficult on that one, Voss Kveik isn’t massively clean and quite in the estery side so not the biggest fan of using it for a Märzen, if you had to use it as there was no other option I’d say go Lallemand but I only say that having tried Lallemand haha
I have a question regarding the yeast. What other options are there? The only one that goes up to 35 on fermentation which I can buy here in Serbia is Mangrove Jack KVEIK M12. Should I use that one?
Kveik M12 seems to be Voss which wouldn’t be clean enough, with some fruity and orange expression. If you’re happy with that then I’d say go for it! Otherwise for a Marzen if you can ferment under pressure then go for a standard Bavarian lager yeast at room temperature
Alternatively W34/70 Dry Yeast could be good at room temperature if you can’t ferment under pressure
Don't have the fermzilla yet so I guess I need to go for W34/70 Dry Yeast. So I guess I shouldn't ferment at 35 degrees. What should I set the temperature to? How many days should I ferment for with this alternative?
@@njemchi try going for around 18C if you can, and just until it’s done. Get a Hydrometer and take a reading every day after a week until the reading doesn’t change
@@NikitaVorontsov Thank you. You helped me a lot. :)
Awesome video 😉 Спасибо!
What temperature were you fermenting?
Thanks!
I try to keep Kveik between 35-40C as (anecdotally) it starts to stall under 30C, but that could literally just be me!
@@NikitaVorontsov Thank you. Do you ferment in a regular fermenter or under pressure ?
@@alpha72963 if I’m going for a clean flavour profile I’ll always try to ferment under around 15 psi pressure as it reduces ester formation somewhat!
@@NikitaVorontsov Nice ! Ususlly i ferment under 15-20 psi and 30 *c. Quite happy with the result, but never tried Kveik. Will try it this weekend.
@@NikitaVorontsov I have a brew of Vienna lager, but with Omega dry ultra fermenting now. It was pitched at 20 C., dropped to 18, 5 because it is fairly cold in my brew room, but it started within 90 minutes at that temperature. Now 24 hours into the fermentation it is going at full speed and has a temperature of 19,8 C.
Nice video - why the chalk? Are you measuring your mash pH ?
Cheers! Good question - I don't measure mash pH / pre-boil / pre-yeast etc. but I know the pH of the ground water, so l trust Brewfather to do the correct calculations for me in regards to water acidity and mineral content. I probably should try and get my hands on a proper way of measuring pH sometime soon though just to see if Brewfather is spot on in regards to mash pH!
@@NikitaVorontsov I generally rely on Brewfather also. But I've never needed to add alkalinity to raise my pH (chalk), even when using RO water. I always need acif to lower it. Hence my query......
@@foleyu2 ah I get you! Always wanted the chance to use RO water but nowhere around that does it and the filters cost too much. Would love to build from scratch!
Unfortunately the segment between 08:35 and 09:35 appears bugged due to TH-cam Video Processing. I've attempted to reupload but a different segment jammed instead.
I discuss Hop Additions and Yeast and Cooling.
I added
45g Hallertauer Mittelfrueh @ 60 Minutes
14g Hallertauer Mittelfreuh @ 20 Minutes
1 tsp Yeast Nutrient @ 15
1/2 a Protafloc @ 5 Minutes.
Yeast:
Lutra Kveik
Cooled to 35-40C and pitched.
Can I add Irish moss instead of portafloc? If so, how much should I add for a 21l batch? It seems that I can't order portafloc because nobody delivers to Serbia. :(
@@njemchi protafloc = compacted Irish moss as far as I know!
@@NikitaVorontsov I assume portafloc is a bit more effective since it is compacted. I wonder what the ratio is... I just started using it... :)
@@njemchi good point potentially! Id just chuck a bit and see what happens :)
nice !
Thanks!
Yo, this is so incredibly quiet, even on the loudest setting on my phone I can barely hear anything...
Yeah there seems to have been an error with audio when uploading. Unfortunately not much I can do about it! This has been fixed in more recent videos :)
I m your new subscriber please stay connected 🙏
Sure 👍