I have fermented a hefeweizen and also a psuedo lager with Lutra at 90-95 degrees in my garage here in eastern NC. Held it at 15 psi and ferment was finished after three days. Cold crashed and finished carbonation in keezer. From brew day to cold fresh beer was less than a week. Cool crisp and clean beers.
I just brewed this beer using a BrewZilla using your recipe. I made a starter with a Propper Starter and Lutra, kept some in a jar, and pitched the rest. And I've got my Inkbird set to 35C for the ferment-it started fermenting fast! I decided to ferment the batch with heat, based on your review. Thanks for the great video and review. Prost!
This is awesome info man, I'm planning on doing a pseudo American Light Lager with Lutra, good to know I can probably push the temp on it. Cheers and it was great getting to see you on the hoppy hour last night!
Just brewed a pale with some Voss Kveik yeast. All mosaic in the brew and dry hopped with Mosaic and Amarillo. I also pitched some Aromazyme from lallemand. Hard to say how much the aromazyme contributed to this beer as I didn’t have a side by side to compare notes since this was a 10bbl batch. Fermentation was not heat controlled but stayed at 93F for the majority of fermentation. Excited to get it on tap.
Nice vid! I may try this one next for summer. I'm currently fermenting an IPA with hornindal kveik at 90f and the color and aroma is just amazing right now in the fermenter! Keep up the good work!
I like the video! I'm subscribing. That said, I think a better comparison could be made by making a more clasically hopped lager. I suspect the Mosaic is covering up differences.
Yo! I just brewed this (but I'm doing it no chill) it'll go in the fermenter tomorrow. I have a question, when you add flameout hops it shows as having no IBU's, but it adds bitterness, is there any way to predict the IBU's that you can expect from flameout additions? P.S. your videos are great, I won't be angry if you get around to making some more.
@@ProstwithPeter So i did this and i think the grain were not milled properly. FG was 1.049 but it seems like it still fermenting after 10 days and 1.008FG. tasted it and it quite bitter with very little to no sweetness. is there a good way to add some sweetness after the fact?
@@ProstwithPeter I added another 10% of all the grain to the recipe plus 1lb of Pilsen malt extract. large Starter. So pretty poor yeild. Did the dry hopping at 5 days when fermentation seemed to dye down quite a bit but after adding the hops it got quite active again. First 5 days were at 85 degrees ferment. Very active after pitching the yeast 6 hours later and the first 3 day. Thought about lactose but it doesn't go very well with most of the family, lactose allergies maybe? Monk fruit sounds pretty good, might look into that. Only my 3 beer, so I'm still learning quite a bit.
Peter I noticed you had spigots on your fermenters... I recently bottled a beer using a fermenter with a spigot and when I opened the valve a ton of bubbles rose up through the fermenter (big mouth), is there any way to prevent this in the future so I don't oxidize my beer right off the bat?
Best I could say is if you’re attaching something like a hose or bottling line, make sure the other end of the line is open and lower than the spigot. Gravity will then pull the beer out of the spigot and through the line, as opposed to the air in the line heading into the fermenter. This lets the liquid push the air out of the line and somewhat “purge” it of oxygen. If you don’t have a line connected, have you pulled a vacuum inside your fermenter? I try not to cold crash for longer than 48 hours in a fermenter that you can’t seal completely and add pressure to. Good luck! Hopefully this helps a little, might take a couple tries to get your system right.
@@ProstwithPeter I am using a hose and bottling wand... So I'd want to hold it higher than the fermenter and depress the wand to "burp" it? Thanks so much for the speedy response I really appreciate it. I'll try experimenting with water!
It doesn’t taste too acidic in this beer. It balances out nicely, but to be honest I never took a final pH on this one so I can’t tell you for certain. Great question though, next time I will.
I'm extremely new to home brewing, but if I tried to replicate this at home would it still only take 9 days before I could enjoy the beer? or would it be several weeks of letting it sit in the bottles?
With this yeast you could ferment for 4 days and then bottle. Leave it in the bottle for the 7-10 days should be plenty. Total 2 weeks ish. Give it a go 🍻
Yeast will produce pseudo, lager, when the brewing method that produces pseudo, lager is used, which is the three temperature step mash method. The Hochkurz and triple decoction methods produce authentic ale and lager. Single temperature infusion produces moonshiners beer, which nothing can be done with to turn it into lager, or ale. In the infusion method, the richest starch in malt, amylopectin, is thrown out with the spent mash, so, efficiency goes down the drain, add to that, single infusion is the least efficient brewing method. Great conversion, nope. The high temperature denatured Beta. Beta is responsible for conversion at 140 to 145F. At 152F, Beta denatures, otherwise, secondary fermentation would occur, and the beer wouldn't need to be artificially carbonated. The high temperature denatures low temperature activated enzymes needed for making ale and lager, Beta in particular, which makes strike and target temperature, useless, for producing ale and lager. In homebrewing, the conversion step is skipped, as well as, dextrinization, and gelatinization because homebrewers are taught that ale and lager can be produced in a short period of time, at very little expense. If the steps that make ale and lager were used in homebrewing, the brew day would be hours longer, more work is needed, and more equipment, and higher quality ingredients would need to be purchased. The books for training brewers cost more than the average homebrewers, brewery. The recipe recommends American Pils Malt, and a one temperature rest that's used in grain distillation, which indicates the malt is, more than likely, high modified, to over modified, malt, more suitable for grain distillation, than for producing ale and lager. So, that you don't buy crappy, malt, you should learn about the chemical acronyms and numbers that are listed on the malt spec sheet that comes with every bag of malt, they are online from every malthouse for a reason. That way, you'll start to place the beer cart behind the horses. Regardless, of what you have been taught, the recipe made homemade, distillers beer, not lager.
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is that spuds mckenzie bar light for sale? I'll give you whatever i got
I have fermented a hefeweizen and also a psuedo lager with Lutra at 90-95 degrees in my garage here in eastern NC. Held it at 15 psi and ferment was finished after three days. Cold crashed and finished carbonation in keezer. From brew day to cold fresh beer was less than a week. Cool crisp and clean beers.
Sounds like a couple winners! I might have to ferment a few under pressure
Love ur videos dude! Greetings from Málaga, Spain
Thank you! Very cool
Love these types of experiments, would definitely be interested in seeing more vids like this!
Great to hear! I’ve got some ideas I need to get moving
@@ProstwithPeter maybe some videos on recipe design?
I just brewed this beer using a BrewZilla using your recipe. I made a starter with a Propper Starter and Lutra, kept some in a jar, and pitched the rest. And I've got my Inkbird set to 35C for the ferment-it started fermenting fast! I decided to ferment the batch with heat, based on your review. Thanks for the great video and review. Prost!
That’s great! Let me know how it goes!
Can't believe I never thought to pour out some starter into a vial to save for later! Great idea, will do that next time.
I just picked up this yeast strain! I’m gonna brew with it tomorrow. I’m super excited!
Great stuff, Peter! Dig the video. Lutra is popping everywhere now!
It definitely is! Lots of interesting things to try with it
Prost! I keep wanting to try a kveik yeast beer. This vid is helping me toward that goal. Thanks again. Big fan
Glad to hear it! Let me know how it goes! Kveik has been a very fun experiment.
This is awesome info man, I'm planning on doing a pseudo American Light Lager with Lutra, good to know I can probably push the temp on it. Cheers and it was great getting to see you on the hoppy hour last night!
Thank you man! Can’t wait to see how it comes out. I’ll definitely be brewing with Lutra again.
Nice vid bro! Your content is just fun and chill! Thanks!
Tulio, much appreciated. I love that compliment.
Just brewed a pale with some Voss Kveik yeast. All mosaic in the brew and dry hopped with Mosaic and Amarillo. I also pitched some Aromazyme from lallemand. Hard to say how much the aromazyme contributed to this beer as I didn’t have a side by side to compare notes since this was a 10bbl batch. Fermentation was not heat controlled but stayed at 93F for the majority of fermentation. Excited to get it on tap.
Cool video! I just did sort of the same thing with Lutra but put it up against a lager yeast.
That’ll have to be next! I may try it against saflager on a super clean beer to see what it can do!
Love the vid! I knew nothing about brewing before this and now know a little bit more than nothing! Super fun to see what you’re doing here man
Thank you! Brewing can seem overwhelming, but I’m trying to make it more accessible.
Super helpful video since temperature control has always been a struggle for me. Thanks!
Nice vid! I may try this one next for summer. I'm currently fermenting an IPA with hornindal kveik at 90f and the color and aroma is just amazing right now in the fermenter! Keep up the good work!
Awesome video. Thanks.
Appreciate it!
I really miss your content. Hope you're doing okay and are just busy with life. If you ever find your way back, you'd have an immediate audience.
You’re pumping out content like crazy!! I might have to charge you for the cost of my liver replacement... 😏
Definitely interested in these kviek yeasts that can ferment without temp control. Being in Texas, this will take some of that stress away.
Cool experiment. Really enjoying your content. Cheers 🍻
Thank you so much! I appreciate it.
just made an octoberfest style marzen w/ kveik, cant wait to see how it tastes!
Oh no! You beat me to it. I’m gonna try this too, keep an eye out for the video!
@@ProstwithPeter looking forward to it!
Great video! Time to binge!
Thx, just wanting to continue to prove that kveik yeast has it's advantages.
It’s great for a lot of things. There’s a reason it popular! But I will also always be using many other yeasts!
I understood.
I like the video! I'm subscribing.
That said, I think a better comparison could be made by making a more clasically hopped lager. I suspect the Mosaic is covering up differences.
Yo! I just brewed this (but I'm doing it no chill) it'll go in the fermenter tomorrow. I have a question, when you add flameout hops it shows as having no IBU's, but it adds bitterness, is there any way to predict the IBU's that you can expect from flameout additions? P.S. your videos are great, I won't be angry if you get around to making some more.
nice!!
ill try it!
Good! Lutra is definitely a fun one to play with. Gonna try something less hoppy next time, like a German pils
Can't wait to try this. I have the yeast coming in this weekend. Maybe some more hoppy lager experiments?
Definitely planning more hoppy lagers!
@@ProstwithPeter So i did this and i think the grain were not milled properly. FG was 1.049 but it seems like it still fermenting after 10 days and 1.008FG. tasted it and it quite bitter with very little to no sweetness. is there a good way to add some sweetness after the fact?
Hmm, interesting. What was your yield and your hop schedule? You could add a non fermentable sugar or sugar alternative like lactose or monk fruit.
@@ProstwithPeter I added another 10% of all the grain to the recipe plus 1lb of Pilsen malt extract. large Starter. So pretty poor yeild. Did the dry hopping at 5 days when fermentation seemed to dye down quite a bit but after adding the hops it got quite active again. First 5 days were at 85 degrees ferment. Very active after pitching the yeast 6 hours later and the first 3 day. Thought about lactose but it doesn't go very well with most of the family, lactose allergies maybe? Monk fruit sounds pretty good, might look into that. Only my 3 beer, so I'm still learning quite a bit.
@@MachuPichuu That's fair, doesn't sound like too bad a deal, is it undrinkably bitter? Are you using brew in a bag?
What heat wrap did you use? Total awesome video
amzn.to/3CDGzEA
Something just like this!
hey peter - why did you shorten the mash and extend the boil on this one? thanks for all the tips.
Any chance of a translation with the temps? I have no idea how many degrees freedom eagles there are in a degree Celsius
I’ve gotta start doing this in videos, next time!
@@ProstwithPeter haha, legend, love your videos apart from the freedom units haha
Peter I noticed you had spigots on your fermenters... I recently bottled a beer using a fermenter with a spigot and when I opened the valve a ton of bubbles rose up through the fermenter (big mouth), is there any way to prevent this in the future so I don't oxidize my beer right off the bat?
Best I could say is if you’re attaching something like a hose or bottling line, make sure the other end of the line is open and lower than the spigot. Gravity will then pull the beer out of the spigot and through the line, as opposed to the air in the line heading into the fermenter. This lets the liquid push the air out of the line and somewhat “purge” it of oxygen. If you don’t have a line connected, have you pulled a vacuum inside your fermenter? I try not to cold crash for longer than 48 hours in a fermenter that you can’t seal completely and add pressure to. Good luck! Hopefully this helps a little, might take a couple tries to get your system right.
@@ProstwithPeter I am using a hose and bottling wand... So I'd want to hold it higher than the fermenter and depress the wand to "burp" it? Thanks so much for the speedy response I really appreciate it. I'll try experimenting with water!
Yes, so open the far end by depressing the bottling wand so the beer leaves that end and pushes the air out! Good luck, it’s easy once you’ve got it.
You could really use a guest judge....🤙
Definitely! I’m too biased... you’ll have to come see if it’s any good
Does lutra also drop pH too much? I had very unpleasant pH drops with Voss
It doesn’t taste too acidic in this beer. It balances out nicely, but to be honest I never took a final pH on this one so I can’t tell you for certain. Great question though, next time I will.
Salt Bear hat? Are you OC local?
I'm extremely new to home brewing, but if I tried to replicate this at home would it still only take 9 days before I could enjoy the beer? or would it be several weeks of letting it sit in the bottles?
With this yeast you could ferment for 4 days and then bottle. Leave it in the bottle for the 7-10 days should be plenty. Total 2 weeks ish. Give it a go 🍻
anyone know where to get those beer glasses?
amzn.to/42QliEU
At the time I bought them, I got 6 at once as a special deal. Looks like you can still get 4 for the price of basically 3.
Ive never even heard ledgends of anybody tripping SO hard that they added THAT much kveik .....5:28
What happened there im genuinley curious
Yeast will produce pseudo, lager, when the brewing method that produces pseudo, lager is used, which is the three temperature step mash method. The Hochkurz and triple decoction methods produce authentic ale and lager. Single temperature infusion produces moonshiners beer, which nothing can be done with to turn it into lager, or ale. In the infusion method, the richest starch in malt, amylopectin, is thrown out with the spent mash, so, efficiency goes down the drain, add to that, single infusion is the least efficient brewing method.
Great conversion, nope. The high temperature denatured Beta. Beta is responsible for conversion at 140 to 145F. At 152F, Beta denatures, otherwise, secondary fermentation would occur, and the beer wouldn't need to be artificially carbonated. The high temperature denatures low temperature activated enzymes needed for making ale and lager, Beta in particular, which makes strike and target temperature, useless, for producing ale and lager.
In homebrewing, the conversion step is skipped, as well as, dextrinization, and gelatinization because homebrewers are taught that ale and lager can be produced in a short period of time, at very little expense. If the steps that make ale and lager were used in homebrewing, the brew day would be hours longer, more work is needed, and more equipment, and higher quality ingredients would need to be purchased. The books for training brewers cost more than the average homebrewers, brewery.
The recipe recommends American Pils Malt, and a one temperature rest that's used in grain distillation, which indicates the malt is, more than likely, high modified, to over modified, malt, more suitable for grain distillation, than for producing ale and lager. So, that you don't buy crappy, malt, you should learn about the chemical acronyms and numbers that are listed on the malt spec sheet that comes with every bag of malt, they are online from every malthouse for a reason. That way, you'll start to place the beer cart behind the horses.
Regardless, of what you have been taught, the recipe made homemade, distillers beer, not lager.
Do you have one of those twisty 1800's bartender mustaches and a manicured beard with round glasses?
Tell someone who gives a shit !!!!