Hey everyone, getting a lot of comments about two things: 1 - that Novalager is a totally separate strain from W-34/70 and 2 - how Novalager is not supposed to be able to produce hydrogen sulfide, which is responsible for the Sulfur accents I describe in the video. I'm well aware of both of these things, I never said that W-34/70 was the same, just that it performs very similarly. As for the Sulfur, I'm very sure that's what I tasted. It wasnt there in an excessive or offensive way, just a slight note that accented the other flavors and honestly is something I like in German lagers. There's a chance it could be a hop derived flavor but I doubt it. I'm sure lallemand did a fantastic job in reducing the chance that H2S would show up but perhaps novalager isnt 100% incapable of producing it.
Just remembered this comment when watching Kegland's video on Novalager where they have Lallemand visiting. While tasting a pilsner they made, the Lallamand rep mentions tasting sulfur in the beer. He said while novalager does not produce significant H2S amounts, it produces SO2 like other yeasts. He also mentions it may be a malt-derived compound, but wouldn't be sure. Just thought I'd add this here for other people looking into this yeast. Recommended video btw.
Great video as always! One note on the Novalager yeast is that it produces no sulfur. Per the website it was modified to inhibit hydrogen sulfide (H2S). This is a better version of 34/70.
From what I saw on the technical sheet it has a reduced ability to produce H2S, its not 100% incapable of it. It's possible I spunded too early and stressed the yeast enough to cause some sulfur, but I assure you sulfur is what I smelled and tasted. Granted it was minimal, but it was there.
@@TheApartmentBrewer Good to know. I have no doubt that you smelled sulfur. There are always so many variables to control with brewing. Thanks again for your great videos!!
Brewed this beer for a summer party and it turned out great and was very popular. Only had about 10g of mittelfruh left after the 10 minute addition was measured so added that as well. Can't pressure ferment so I fermented at 16 C. Thanks for the work and all the recipes share!
As a fan of both beer and photography/videography, this is great to see. Some of your older videos struggle with managing the highlights while getting that depth of field. This video looks BEAUTIFUL…..beer looks good too.
To me, your channel is the best overall beer brewing channel. Your recipes are great and clearly displayed in the notes area. Also, you show the OG, FG and the ABV which I find interesting. Of course, the best part is you show the finished beer and give your impressions of it, good and bad.
I'm in southern Australia, it is early winter down here and cold, I love Novalager, I used to like Saflager W 34/70 but I find that occasionally with W 34/70 under pressure I would get diacetyl, I find Nova lager produces none of that and is a cleaner flavor, it is ready to drink straight away, I filter my lagers and it produces virtually little to no chill haze which is what I had with W 34/70, I still use a teaspoon of biofine plus filtering the beer and the beer is so clear, that is the other main advantage of this yeast, it's crystal clear, no diacetyl and it is ready sooner, I will no longer use W 34/70 again it is that good, I also harvest yeast and you don't need much to reuse either, it is a huge game changer, hallertau yeast is my favorite hops too, Oh and good luck with your baby on the way, I hope your wife is well.
Interesting you were getting diacetyl under pressure, I wonder if the temp was too high. I too did not get any diacetyl even after only a week of fermentation with Novalager. Can't beat the high speed true lager strain!
I couldn't agree more..I had issues with 34/70 under pressure also..lots of chill haze and took forever to drop out and clean up. Nova blows it away in every way imo
Thank you, thank you, thank you for providing the "weight" amount of the salts you are adding to get your water profile. Water chemistry continues to confound me so having the the amounts actually spelled out REALLY helps out (speaking for all the chemistry challenged people out there)!
BrewFather is an easy way to automatically calculate water chemistry for a desired result. It’s well worth the $25 subscription for a year. Totally changed the way I brew beer.
Just starting home brewing and have bought a 10L pressure fermenter simply because it requires less gear, and is faster. I made a lot of mistakes with my first brew ('Italian Blanche', a wheat beer recipe from Cuoredicioccolato youtube channel) but it's still pretty excellent. About to bottle my 2nd attempt at the same, then onto this recipe. Thanks for the vids!
Novalager is a fully lab created strain and much different from 34/70. There was a Brulab episode recently where they talked about it a little more if you’re curious.
Great video as always. Sometime it’s be great to get a little video on the nuanced differences between a helles vs Pilsner vs Kolsch vs cream ale. Please and thank you
I watched a video when novalager first came out and one of the guys who helped develop the yeast said the sweet spot is 57 degrees F...so I use that temp every time I used it for 3 days at 12-15 psi..then after 3 days I ramp the temp to 60 degrees F. Then I cold crash for 48 hrs and transfer. Absolutely love this yeast as I've made an amber a Mexican lager and now I made a helles also
I enjoyed the video, and thanks for the recipe. I will brew something similar soon. All the promotional info I’ve seen from Lallemand indicates it’s genetically incapable of producing the sulfur. That seems to be almost the entire point of Nova. I’ve used it twice. First in a Pale Ale wort @15°, then used the yeast cake from this beer to ferment an amber Biere de Garde wort (OG 1.072), at 19°. FG 1.014. The beer was bottled and stored on cellar shelf to condition over winter. Both brews were very successful. At some point I’ll try making a classic lager with it😂, but so far feeling very positive toward Nova as a versatile yeast for beers where I’m not concerned to have a big contribution from fermentation flavours. The absence of sulfur makes this a great option for beers where I might otherwise use something like US-05, Nottingham, BRY97 etc. it’s very clean, quite fast at lower ale temperatures, flocculates quite well, and beers can be bottle conditioned at cellar temps without need of incubation through the cooler seasons. This is a deal for me as I prefer to bottle condition the great majority of my beers and for about 8 months a year the cellar is really too cool for most Ale yeasts.
Its definitely not entirely incapable of producing sulfur, just reduced capability. That being said if I threw two packs in it would probably be devoid of sulfur character. I think this is going to be a great option for neutral fermentations as well!
Quite ironic in that I've brewed a Dortmunder this morning! Shall be pitching Novalager once my wort gets down to 12 Celsius. Recently bottled a Vienna Lager using Novalager yeast. Fermented for 2 weeks at 12 Celsius then cold crashed for a week before bottling. Bottled on Saturday and it has cleared remarkably well already! UK based and your videos are 👌
Steve! Took this one to a recipe Geman vendors can serve - also treated a 1:1 job on it. One week under preasure @ room temp and another one in cold condition, last two days cold crashing. What can I tell: I drink an absolutely crushing beer! I mean, wip on the fusals - or is this taste the red apple that is coming from the higher end of the nova? Magnum and MF :D are doing an awesome job on this one. It is a great one to serve to friends and have a good time. Thanks a lot for the inspiration! btw: my EBC is more IPA'ish - strange In the end: Maltiness in aroma and taste brings this one to a fun level. Cheers! Go on creating authentic content.
Here we go ... I used the Munich Malt Type II in a lack of availability of Type I. So comes the EBC upper. Fun fact: I also got the ABV at "Export" status but still easy to drink. Q: Can you tell more about botteling the brew? I am going to brew a coffee porter in the outlook to the upcoming cristmas events. I wonder how to go for fermentation and lagering. Options are ferment and go for secondary and lagering in a keg or ferment and go for secondary in bottles incl. carbonation. Can you recomend any? What would be the best way to carbonate the brew in zhe first case? Thanks a lot in advance!
I brew mostly lagers and Nova has become a fast favorite. Really nice to get your input on this yeast and always great to see you do a lager style beer! Love the channel and thanks for all your hard work.
I actually did a split batch side by side comparison between Nova Lager and W34/70 in a Dunkel and found them to be very different from one another. W34/70 brought out more of the roast flavor from the malt and Nova Lager seemed like it was a bit lighter bodied.
One of my fav beers when its 90⁰ plus and the humidity is in the 70 % range. The NovaLager yeast is a game changer as well. I've used it a couple of times over the last few months and really like it.
@@ronsullivan2868 any off flavors or aromas? I have a check style lager Brewing right now on day too. And it's fermenting nicely. Initially I couldn't get the temperature down so it started at around 70 or 71 degrees but now with ice packs in my brew jacket I got it down to about 62 or 63F.
Great video as always, Steve! I’ve used Novalager twice now. First was an international pale lager. I was somewhat disappointed with the amount of esters and diacetyl I got, but it cleaned up completely after a couple weeks in bottle conditioning. I thought the only advantage over 34/70 was flocculation. Then I decided to try an Italian pils using a re-pitch of Novalager from the first batch, and the results were much better, came out totally clean, esters and VKDs cleaned up in primary within 48 hours.
I find an OG of 1046 is the sweet spot for a helles. I normally just go with a 60 min noble hop addition to 18 IBU, achieves a wonderful balance and simplicity
I made a Helles a couple month ago and it is one of the best beers I’ve ever made. Used WLP 830 and a German lager water profile. 5.5% and it’s got an amazing balance to it.
Perfect video as i have a packet of novalager in my fridge. Love pressure fermenting but can’t stand sulfur. Hopefully this will ferment clean without the need months of conditioning.
Let's see a NovaLager vs 34/70 split batch. I used Nova once for a hoppy lager and was happy with the result. I was supposed to brew a Helles today with Nova, but the rain had different plans for my brew day.
It would be a cool comparison. Or a three-way split between the three dry lager yeasts (Diamond, 34/70, Novalager). It's tough to find differences unless theyre all right there.
Another great video and a delicious looking beer. Perhaps on a future "short" you can describe how you set up your spunding valve to 15psi. I'd be interested in a how-to.
Luckily its pretty easy. If you have the same one I do, its just a matter of screwing it in until the 1 bar (15 PSI) line is showing, for others its a knob you turn.
If you’ve got a CO2 tank it’s easy to add 15 psi. If not you’ve got to kind of watch the pressure gauge to see what’s going on. I once accidentally got up to 30 psi in my Kegmenter. Tense moments
Great content as always, Steve! What a great thirst quencher! Another great yeast could be SafLager S-189, which made a stellar Czech Pils for me. Happy brewing and cheers.
I have just finished, and will be making many more, Helles style beers, As an Aussie I tried mucking around with 2 very common hop varieties over here for Australian Lagers, Pride of Ringwood and Super Pride, both very high AA, the rest of the flavour profile works really well in this style of beer with grassy/resin/earthy/herbal but because you use very little it ads a nice bitter back end without taking away from the malt, No idea if they would be available in your area but they are definitely worth a try Long Live the Lager!
I've been on a quest to clone Augustiner helles since I started earlier this year. First brew had too much melanoidin, next one I used just 1lb carahell and pilsner base. Would probably fix your head retention if you had a half pound or so of that 😉
Any update on this? I am also trying to clone Augustiner Helles ever since it was my every occasion beer during my study abroad. Can't get it stateside.
Great video. I agree with you that a little Melanoidin goes a very long way, usually 2% max in a Helles. That was a very strange PH. I brew a Helles about once a month using a very similar all Weyermann grainbill. Using about 4% Acidulated Malt my PH is between 5.2 and 5.3 built up from RO with an even softer water profile than yours also with no baking soda.
I've been enjoying your videos, learning a lot!! I recently got a Spike Solo system...my first batch was the Dead Guy Ale Clone from Northern Brewers. I'm looking to try a good Mexican Faux lager....using Lutra....as that I don't have cool ferment options and live in New Orleans, which is HOT..so, I figure Kviek is best option. Hey, if you want to do something like that....sure would be interesting!!! ;) Thank you and hope you have a great 4th of July week! CC
Helles Lagerbier is my favorite style! I'll try your version since you like it so much, but I will mix it up with some liquid yeast & cold fermentation in my Craigslist chest freezer. I'm a purest. You've alluded to it and I'll agree, the longer & colder you can keep helles, the better it is. You've also convinced me to switch to BIAB. 🙂So Helles & your Belgian Triple are your favorites?
It's hot here in England right now and I could destroy that Helles! I have one in the fermentation fridge right now on its third week of conditioning, having been transfered to secondary a week ago. I will be impatient to try it once bottled. I am going to try to be super disciplined and shove the bottles deep in my garage for at least a couple of months when summer will be on the way out. Damn!😩
Glad you used the 120v this round! Do you typically boil longer on the 120v with the boil being less vigorous? If so, is there an average boil time you stick to or do you go by the volume from the boil off? Love the videos man, keep it up!
@@TheApartmentBrewer Yeah I wondered about that. Had someone suggest let it boil for 30min before adding hops and then go for 60min from there. Ill play around with it. Appreciate the response!
Hey Steve, This recipe sounds awesome, I will be brewing it this weekend! I was wondering about which floating hydrometer you’re using and are you satisfied with it? Thank you for the great videos, really loving them.
It's odd to include yeast nutrient considering this dry yeast contains that already, wonder if the high attenuation and the sulfur notes you mentioned are related to that, especially since this yeast also known to not produce hydrogen sulfide. All of these make me think of too much yeast cell in the fermenter.
Great video, AB! I have a Kolsch (your recipe) going into a keg tomorrow and I have a tap open so I might give this a try. (That or an American Wheat.) BTW, what do you use to track your beer’s gravity over the course of its fermentation? You show the line graph during the video. Thanks!
Nice! I don't use a floating hydrometer or anything like that, but the graph you are seeing is the output from the Anton Paar smartref digital refractometer
Looks like a tasty beer! I love the taste of the Novalager, but find it takes a while to clear it up, even with a good dose of Biofine. I guess time is key! Cheers!
I used spring water. Its from Poland spring which has a water profile that is publicly available and kept up to date. All brewing minerals are between 5-15 ppm, negligible for most beer styles. The water profile I put up is a *target* profile to help people replicate the beer from various base water sources.
If you are going with the spunding valve, why not go full hog and ferment warmer and hotter under pressure, it will supress the esters! Ah, you immeditately explained after I posted. :) haha
Another awesome vid! Quick question: when I was watching I heard you say that you dough-in at the temp you want to mash at. So do you just wait for the recirc to heat it back up to your mash temp?
@@TheApartmentBrewerI do not know if it is confirmation bias, but even when tasting blind I could clearly smell red apple (but I knew that I have to smell for it, so not completely blind testing) I brewed three beers at home and three at work with Nova. And with all of them I immediately got a hint of Pink Lady Apple Aroma.
Great video! Been interested in this yeast for a while. May try it out in a Marzen this fall. One question though, what type of glass are you using for tasting? I’d love to get a few
Anyone got a view on lag phase for Novalager? Pitched at 14 °C (57 °F) 15 hours ago and zero sign of activity. I suspect it will kick into action within 24 hours but expected a slightly quicker start. Wort was oxygenated, nutrients added etc so should be good to go. I just can't find much in the way of anecdotal evidence of lag phase for this yeast.
Yes it does, at higher temperatures the reading will be skewed towards a higher pH. If you take the time to cool the sample to ambient temperature, it will be roughly .2--.3 pH lower. I usually shoot for 5.2-5.5 when measured hot, which usually results in an actual mash pH of 5.1-5.4
Nice! I'm a big fan of the Barke pilsner malt. I think it's got fantastic flavor, but as long as you use a good German pilsner malt, you'll make a great helles.
@@TheApartmentBrewer Thanks for the feedback. Will have to give it a try. As far as things post fermentation, I'm trying to take lagering advice from Charlie Bamforth with this particular brew. He says that a day at -1 degrees c is better than 2 weeks at +2 c. I don't know what to make of it yet. If I am being completely honest, I am hoping that advice leads to some incredible fast pseudo lager with lutra in the future.
I tried this recipe on saturday as my first all grain batch BIAB (been doing partial mash, for the past two years because I don’t want to invest too much money on equipment) and I had two problems: very low OG, due to low efficiency I guess (less than 60%), and now that fermentation is almost complete I am noticing that the beer is a tiny bit sour/tart. Do you think adding baking soda before bottling would work or should I leave it like it is and see what is like after maturation? I didn’t use acidulated malt, instead I added a half lemon juice. P.s. I’ve brewed several beers with Novalager and they all came out really clean, even fermenting at 22C without pressure. This time, due to poor temperature control, I had a peak at around 24C and the taste is still clean but I am getting the sulfur that hadn’t been in the previous batches. So overall I think I had a similar experience to yours. Thanks for your reply, Cheers
Hmm. Do you measure your pH? If it was low it would definitely affect mash pH. That being said, never use lemon juice to adjust pH - that is not the same kind of acid as lactic acid and will affect the beer very differently, plus I guarantee you that is why it tastes tart. Glad your experience with novalager is similar though, its a very capable yeast!
So question: what happened to head retention? Is it just me, or was a protein rest in order? What about that sulfur aroma? Isn't it still a fault, technically?
@TheApartmentBrewer thank you. Trying to decide which way to go with fermentation temperature control. Don't have the room for a standalone fermentation fridge. Thinking of adding a glycol keg into my kegerator and adding a pump to it.
Ive brewed twice with novalager at room temp and feel it comes across more like a clean ale strain than a lager strain. Not sure how to describe it, just wasnt very…lagery.
Curious what I'm doing "wrong". I WANTED a drier beer, but both my Italopils and my NZ pils with Nova Lager has finished at around 1.014 from 1.048. I've pressure fermented at 23c though, by adding 1 bar pressure at the start.
@@leocarlsson3753 That makes a lot more sence now hahah.. I probably should have just read it properly.. Hahah i didn't have my coffee yet sorry about that hahaha
I thought so as well, but I definitely tasted and smelled it. The TDS says it produces "reduced" levels of H2S, not that it outright doesn't produce it, and I probably coaxed more out with the spunding at the end.
Need an advice, I got two vacuum sealed bags of about 7# each of grain that I don't remember what they are. One is unknown and one is acidulated how do I find out which one is acidulated?.😂
@@TheApartmentBrewer Hmmm. I think I'm sensitive to the flavors that W-34/70 produces. I have tried WLP833 and I loved it so that's my go to yeast for lagers, but it would be nice with a good dry yeast also. If anyone says it's near or similar to W-34/70 then it's on my blacklist 😅. Seems like I'm the only one in the world who doesn't like that yeast!
Hey everyone, getting a lot of comments about two things: 1 - that Novalager is a totally separate strain from W-34/70 and 2 - how Novalager is not supposed to be able to produce hydrogen sulfide, which is responsible for the Sulfur accents I describe in the video. I'm well aware of both of these things, I never said that W-34/70 was the same, just that it performs very similarly. As for the Sulfur, I'm very sure that's what I tasted. It wasnt there in an excessive or offensive way, just a slight note that accented the other flavors and honestly is something I like in German lagers. There's a chance it could be a hop derived flavor but I doubt it. I'm sure lallemand did a fantastic job in reducing the chance that H2S would show up but perhaps novalager isnt 100% incapable of producing it.
Just remembered this comment when watching Kegland's video on Novalager where they have Lallemand visiting. While tasting a pilsner they made, the Lallamand rep mentions tasting sulfur in the beer. He said while novalager does not produce significant H2S amounts, it produces SO2 like other yeasts. He also mentions it may be a malt-derived compound, but wouldn't be sure. Just thought I'd add this here for other people looking into this yeast. Recommended video btw.
idk if ive ever seen a video with over 1k likes and ZERO dislikes. Thats insane actually. Ive been in youtube for decades man. Nice vid mate
Its got a few dislikes haha, TH-cam just doesn't show them anymore
Great video as always! One note on the Novalager yeast is that it produces no sulfur. Per the website it was modified to inhibit hydrogen sulfide (H2S). This is a better version of 34/70.
From what I saw on the technical sheet it has a reduced ability to produce H2S, its not 100% incapable of it. It's possible I spunded too early and stressed the yeast enough to cause some sulfur, but I assure you sulfur is what I smelled and tasted. Granted it was minimal, but it was there.
@@TheApartmentBrewer Good to know. I have no doubt that you smelled sulfur. There are always so many variables to control with brewing. Thanks again for your great videos!!
What app do you use that displays your gravity/abv changing over time?
Thanks for sending this recipe to me, Steve. Helluva birthday gift. Cheers!
Happy birthday!
Brewed this beer for a summer party and it turned out great and was very popular.
Only had about 10g of mittelfruh left after the 10 minute addition was measured so added that as well. Can't pressure ferment so I fermented at 16 C.
Thanks for the work and all the recipes share!
Awesome!
Great video and how serendipitous that I have one fermenting with 34/70 as I type. 5 days in , 86 % atten. I based mine on David Heath’s recipe.
As a fan of both beer and photography/videography, this is great to see. Some of your older videos struggle with managing the highlights while getting that depth of field. This video looks BEAUTIFUL…..beer looks good too.
Thank you so much! It's been a tough learning curve from the videography side but I think each video is an improvement. Thanks for letting me know!!
To me, your channel is the best overall beer brewing channel. Your recipes are great and clearly displayed in the notes area. Also, you show the OG, FG and the ABV which I find interesting. Of course, the best part is you show the finished beer and give your impressions of it, good and bad.
I'm in southern Australia, it is early winter down here and cold, I love Novalager, I used to like Saflager W 34/70 but I find that occasionally with W 34/70 under pressure I would get diacetyl, I find Nova lager produces none of that and is a cleaner flavor, it is ready to drink straight away, I filter my lagers and it produces virtually little to no chill haze which is what I had with W 34/70, I still use a teaspoon of biofine plus filtering the beer and the beer is so clear, that is the other main advantage of this yeast, it's crystal clear, no diacetyl and it is ready sooner, I will no longer use W 34/70 again it is that good, I also harvest yeast and you don't need much to reuse either, it is a huge game changer, hallertau yeast is my favorite hops too, Oh and good luck with your baby on the way, I hope your wife is well.
Interesting you were getting diacetyl under pressure, I wonder if the temp was too high. I too did not get any diacetyl even after only a week of fermentation with Novalager. Can't beat the high speed true lager strain!
I couldn't agree more..I had issues with 34/70 under pressure also..lots of chill haze and took forever to drop out and clean up. Nova blows it away in every way imo
Thank you, thank you, thank you for providing the "weight" amount of the salts you are adding to get your water profile. Water chemistry continues to confound me so having the
the amounts actually spelled out REALLY helps out (speaking for all the chemistry challenged people out there)!
Glad that is useful for you!
BrewFather is an easy way to automatically calculate water chemistry for a desired result. It’s well worth the $25 subscription for a year. Totally changed the way I brew beer.
Just starting home brewing and have bought a 10L pressure fermenter simply because it requires less gear, and is faster. I made a lot of mistakes with my first brew ('Italian Blanche', a wheat beer recipe from Cuoredicioccolato youtube channel) but it's still pretty excellent. About to bottle my 2nd attempt at the same, then onto this recipe. Thanks for the vids!
Excellent! Enjoy the hobby, it's very rewarding when you stick with it and keep brewing!
Novalager is a fully lab created strain and much different from 34/70. There was a Brulab episode recently where they talked about it a little more if you’re curious.
I am aware it is different than 34/70. It just performs very similarly.
Great video as always. Sometime it’s be great to get a little video on the nuanced differences between a helles vs Pilsner vs Kolsch vs cream ale. Please and thank you
Likewise, thats the only one I also know besides homebrew versions. There seems to be quite a wide variety in the guidelines!
Thanks lots, I will try it.
Enjoy!
One of my favorites to brew and drink. I’ll have to try the novalager on my next brew day. Thanks Steve!
I did one with the diamond lager yeast pressure fermented. Turned out amazing. Great flavor from the yeast
Diamond lager is awesome too!
I watched a video when novalager first came out and one of the guys who helped develop the yeast said the sweet spot is 57 degrees F...so I use that temp every time I used it for 3 days at 12-15 psi..then after 3 days I ramp the temp to 60 degrees F. Then I cold crash for 48 hrs and transfer. Absolutely love this yeast as I've made an amber a Mexican lager and now I made a helles also
It's a great yeast!
I enjoyed the video, and thanks for the recipe. I will brew something similar soon.
All the promotional info I’ve seen from Lallemand indicates it’s genetically incapable of producing the sulfur. That seems to be almost the entire point of Nova.
I’ve used it twice. First in a Pale Ale wort @15°, then used the yeast cake from this beer to ferment an amber Biere de Garde wort (OG 1.072), at 19°. FG 1.014. The beer was bottled and stored on cellar shelf to condition over winter. Both brews were very successful.
At some point I’ll try making a classic lager with it😂, but so far feeling very positive toward Nova as a versatile yeast for beers where I’m not concerned to have a big contribution from fermentation flavours.
The absence of sulfur makes this a great option for beers where I might otherwise use something like US-05, Nottingham, BRY97 etc. it’s very clean, quite fast at lower ale temperatures, flocculates quite well, and beers can be bottle conditioned at cellar temps without need of incubation through the cooler seasons. This is a deal for me as I prefer to bottle condition the great majority of my beers and for about 8 months a year the cellar is really too cool for most Ale yeasts.
Its definitely not entirely incapable of producing sulfur, just reduced capability. That being said if I threw two packs in it would probably be devoid of sulfur character. I think this is going to be a great option for neutral fermentations as well!
Quite ironic in that I've brewed a Dortmunder this morning! Shall be pitching Novalager once my wort gets down to 12 Celsius. Recently bottled a Vienna Lager using Novalager yeast. Fermented for 2 weeks at 12 Celsius then cold crashed for a week before bottling. Bottled on Saturday and it has cleared remarkably well already! UK based and your videos are 👌
Very nice! It's a great yeast and I think it will become a mainstay for homebrewers. Glad you enjoy the channel!
Steve, it looks delicious. Cheers!
Thank you!
Great Vid ...Going to give this one a try as I have used Nova before and loved the results
Steve! Took this one to a recipe Geman vendors can serve - also treated a 1:1 job on it. One week under preasure @ room temp and another one in cold condition, last two days cold crashing. What can I tell: I drink an absolutely crushing beer! I mean, wip on the fusals - or is this taste the red apple that is coming from the higher end of the nova?
Magnum and MF :D are doing an awesome job on this one. It is a great one to serve to friends and have a good time. Thanks a lot for the inspiration!
btw: my EBC is more IPA'ish - strange
In the end: Maltiness in aroma and taste brings this one to a fun level.
Cheers! Go on creating authentic content.
Here we go ... I used the Munich Malt Type II in a lack of availability of Type I. So comes the EBC upper. Fun fact: I also got the ABV at "Export" status but still easy to drink.
Q: Can you tell more about botteling the brew? I am going to brew a coffee porter in the outlook to the upcoming cristmas events. I wonder how to go for fermentation and lagering. Options are ferment and go for secondary and lagering in a keg or ferment and go for secondary in bottles incl. carbonation. Can you recomend any? What would be the best way to carbonate the brew in zhe first case? Thanks a lot in advance!
I can tell you LOVE this beer, and I can't wait to try it.
Let me know how it goes!
Great video, as always.
I brewed my first Pilsner with NovaLager 8 days ago, it’s cold crashing right now. Super excited to taste it.
Its a fantastic yeast!
It is indeed.
I used a starter and it reached final gravity after about 3-4 days at 14C / 57F.
Awesome!
I brew mostly lagers and Nova has become a fast favorite. Really nice to get your input on this yeast and always great to see you do a lager style beer! Love the channel and thanks for all your hard work.
I love my lagers! Cheers!
I actually did a split batch side by side comparison between Nova Lager and W34/70 in a Dunkel and found them to be very different from one another. W34/70 brought out more of the roast flavor from the malt and Nova Lager seemed like it was a bit lighter bodied.
Interesting, I'll have to do a split batch some time!
Magnium and Hallertau Mittlefur is great hop match , I like this combo for a Pilsner and 38ibu. 13g Magnuim at 17.7AA and 60g Hallertau Mittlefur.
They go together very well!
Thanks again for another brew day walkthrough. Cheers!
Glad you enjoyed it, cheers!
One of my fav beers when its 90⁰ plus and the humidity is in the 70 % range. The NovaLager yeast is a game changer as well. I've used it a couple of times over the last few months and really like it.
What temperature do you ferment your Novalager batches?
@@tootiejamba - 68°
@@ronsullivan2868 any off flavors or aromas? I have a check style lager Brewing right now on day too. And it's fermenting nicely. Initially I couldn't get the temperature down so it started at around 70 or 71 degrees but now with ice packs in my brew jacket I got it down to about 62 or 63F.
@@tootiejamba - I’ve not noticed any off flavors at all.
Enjoyed the video. Really started digging Helles as of late.
Glad you enjoyed it! Yeah theyre great beers!
Helles is my favorite beer style!
Definitely one of mine too!
Great video as always, Steve! I’ve used Novalager twice now. First was an international pale lager. I was somewhat disappointed with the amount of esters and diacetyl I got, but it cleaned up completely after a couple weeks in bottle conditioning. I thought the only advantage over 34/70 was flocculation. Then I decided to try an Italian pils using a re-pitch of Novalager from the first batch, and the results were much better, came out totally clean, esters and VKDs cleaned up in primary within 48 hours.
Glad you enjoyed the video! I am a pretty big fan of the yeast. Didn't get any VDKs in my batch but those come down to a lot of different factors.
I find an OG of 1046 is the sweet spot for a helles. I normally just go with a 60 min noble hop addition to 18 IBU, achieves a wonderful balance and simplicity
Can't beat simplicity in recipe design. That's how many a great beer was perfected!
I made a Helles a couple month ago and it is one of the best beers I’ve ever made. Used WLP 830 and a German lager water profile. 5.5% and it’s got an amazing balance to it.
Very nice! How does the water profile you used compare to the one here?
So I used a lot less gypsum and no NaCl. 4.3g CaCl, .7g epsom salt, .8g gypsum. Provided a nice mineral base for the malt to stand on.
Perfect video as i have a packet of novalager in my fridge. Love pressure fermenting but can’t stand sulfur. Hopefully this will ferment clean without the need months of conditioning.
So glad you shared this with me at HBC, a phenomenal beer! I need to try Novalager now
Thanks man, I'm glad you enjoyed it so much!
Let's see a NovaLager vs 34/70 split batch. I used Nova once for a hoppy lager and was happy with the result. I was supposed to brew a Helles today with Nova, but the rain had different plans for my brew day.
It would be a cool comparison. Or a three-way split between the three dry lager yeasts (Diamond, 34/70, Novalager). It's tough to find differences unless theyre all right there.
I used this yeast in a porter. Came out great. Pre-probation recipes generally call for lager yeast. That’s my findings so far
That sounds like a great idea!
Another great video and a delicious looking beer. Perhaps on a future "short" you can describe how you set up your spunding valve to 15psi. I'd be interested in a how-to.
Luckily its pretty easy. If you have the same one I do, its just a matter of screwing it in until the 1 bar (15 PSI) line is showing, for others its a knob you turn.
If you’ve got a CO2 tank it’s easy to add 15 psi. If not you’ve got to kind of watch the pressure gauge to see what’s going on. I once accidentally got up to 30 psi in my Kegmenter. Tense moments
Awesome recipe.
Great video! Just tried the exact same thing a couple weeks ago and was pretty happy with the Novalager performance. I
Very nice, its a great yeast!
Great content as always, Steve! What a great thirst quencher! Another great yeast could be SafLager S-189, which made a stellar Czech Pils for me. Happy brewing and cheers.
Thanks! S-189 is a great performer, I've tasted many great beers made with it. Cheers!
I have just finished, and will be making many more, Helles style beers, As an Aussie I tried mucking around with 2 very common hop varieties over here for Australian Lagers, Pride of Ringwood and Super Pride, both very high AA, the rest of the flavour profile works really well in this style of beer with grassy/resin/earthy/herbal but because you use very little it ads a nice bitter back end without taking away from the malt, No idea if they would be available in your area but they are definitely worth a try
Long Live the Lager!
Lagers really are becoming more fun for me to brew now. I need to brew with some classic Australian hops!
Sounds amazing, great video
My two favorite two yeasts for pilsner styles m84 and m76 under 12psi of pressure make delicious beer and very quickly
Love a good helles! Just a look on the pour tells that its gonna be good 🤤🍺 Amazing work, keep 'em coming!
Thank you!
I thought Nova was modified to not produce sulfur compounds?
I thought so too, but I was definitely picking some up early on
A helles is actually my next brew. I was really tempted to give novalager a whirl but decided to stick with my standard lager goto of wlp830.
Try it sometime! I was pretty happy with this one
I've been on a quest to clone Augustiner helles since I started earlier this year. First brew had too much melanoidin, next one I used just 1lb carahell and pilsner base. Would probably fix your head retention if you had a half pound or so of that 😉
Good luck in your quest, cheers!
Any update on this? I am also trying to clone Augustiner Helles ever since it was my every occasion beer during my study abroad. Can't get it stateside.
Great video. I agree with you that a little Melanoidin goes a very long way, usually 2% max in a Helles. That was a very strange PH. I brew a Helles about once a month using a very similar all Weyermann grainbill. Using about 4% Acidulated Malt my PH is between 5.2 and 5.3 built up from RO with an even softer water profile than yours also with no baking soda.
Lol once I used 8% melanoidin. Never again. I think the acidulated malt varies a bit, but yeah I was kinda mad about the pH.
Looks delicious!!! Cheers 🍻
It was fantastic!
One of my favorite styles to see in breweries on a hot day.
Finally got around ordering some shirts. Ready to represent!
That's awesome!! I hope you enjoy them and thank you!
congratulations, nice recipe! I think I will definitely copy it for you
Let me know how it turns out!
I've been enjoying your videos, learning a lot!! I recently got a Spike Solo system...my first batch was the Dead Guy Ale Clone from Northern Brewers.
I'm looking to try a good Mexican Faux lager....using Lutra....as that I don't have cool ferment options and live in New Orleans, which is HOT..so, I figure Kviek is best option.
Hey, if you want to do something like that....sure would be interesting!!! ;)
Thank you and hope you have a great 4th of July week!
CC
I've got a lutra pilsner video, but I know Brian at Elementary Brewing has done a Lutra Mexican lager.
What's your best/favorite beer you brewed to date? Just curious.
Probably either my Italian Pilsner or my Belgian Quad
Favorite variety! Do you make a profile on distilled water???
Its based on spring water, which just has 5-10 ppm of everything. It's very similar.
Helles Lagerbier is my favorite style! I'll try your version since you like it so much, but I will mix it up with some liquid yeast & cold fermentation in my Craigslist chest freezer. I'm a purest. You've alluded to it and I'll agree, the longer & colder you can keep helles, the better it is. You've also convinced me to switch to BIAB. 🙂So Helles & your Belgian Triple are your favorites?
Sounds like a plan!
It would be cool if Northern Brewer would give us a link to your full grain bill per your recipes.
Great video. what is the profile of your spring water? Thanks!
Awesome video as always! Did you check water profile after adding baking soda?
You can't really check a water profile after adding something to it unless you send it to a lab. If you're asking about pH, yes I did check that.
It's hot here in England right now and I could destroy that Helles! I have one in the fermentation fridge right now on its third week of conditioning, having been transfered to secondary a week ago. I will be impatient to try it once bottled. I am going to try to be super disciplined and shove the bottles deep in my garage for at least a couple of months when summer will be on the way out. Damn!😩
I hope it is just as good! Cheers!
Glad you used the 120v this round! Do you typically boil longer on the 120v with the boil being less vigorous? If so, is there an average boil time you stick to or do you go by the volume from the boil off? Love the videos man, keep it up!
Usually I keep it the same length (60 min) and take the efficiency hit. I'd rather not have an overbitter beer from leaving hops in there too long.
@@TheApartmentBrewer Yeah I wondered about that. Had someone suggest let it boil for 30min before adding hops and then go for 60min from there. Ill play around with it. Appreciate the response!
Hey Steve,
This recipe sounds awesome, I will be brewing it this weekend!
I was wondering about which floating hydrometer you’re using and are you satisfied with it?
Thank you for the great videos, really loving them.
Glad you enjoyed it! I don't use a floating hydrometer at all actually. The graph is built from multiple measurements using my Anton Paar Smartref
@@TheApartmentBrewer you did fool me 😅
Great video as always. How about a Cold IPA with Novalager?
Got a cold IPA coming soon, but I think I'll use 34/70 with it
It's odd to include yeast nutrient considering this dry yeast contains that already, wonder if the high attenuation and the sulfur notes you mentioned are related to that, especially since this yeast also known to not produce hydrogen sulfide. All of these make me think of too much yeast cell in the fermenter.
Possibly, but I also only pitched a single packet.
Great video, AB! I have a Kolsch (your recipe) going into a keg tomorrow and I have a tap open so I might give this a try. (That or an American Wheat.)
BTW, what do you use to track your beer’s gravity over the course of its fermentation? You show the line graph during the video. Thanks!
Nice! I don't use a floating hydrometer or anything like that, but the graph you are seeing is the output from the Anton Paar smartref digital refractometer
@@TheApartmentBrewer - Any particular reason why you are not using a floating hydrometer anymore?
Looks like a tasty beer! I love the taste of the Novalager, but find it takes a while to clear it up, even with a good dose of Biofine. I guess time is key! Cheers!
Interesting! Seems like that was supposed to be one of its strengths as well. Time does work well in any case though. Cheers!
Hey Steve, for how long did you lager it to be so clear without without any finnings?
Thank you❤
If your base water was "spring water" i highly doubt the final water has 0 bicarb. Did you use distilled?
I used spring water. Its from Poland spring which has a water profile that is publicly available and kept up to date. All brewing minerals are between 5-15 ppm, negligible for most beer styles. The water profile I put up is a *target* profile to help people replicate the beer from various base water sources.
If you are going with the spunding valve, why not go full hog and ferment warmer and hotter under pressure, it will supress the esters! Ah, you immeditately explained after I posted. :) haha
There you go haha. I'm sure it would do fine under pressure, but its a little extra work
Another awesome vid!
Quick question: when I was watching I heard you say that you dough-in at the temp you want to mash at. So do you just wait for the recirc to heat it back up to your mash temp?
Yup, it takes less than a minute and that way I avoid overshooting and denaturing too much beta
Play with this yeast with new world hops, whirlpool, and dry hop. It’s the best beer I’ve made so far!
I bet it would make a fantastic cold IPA!
You picking up what I’m laying down.
I get the red apple with nova Lager from 12 to 23°C. But it just works for Lagers
Interesting, I didn't taste that but I'll have to go back and look for it again.
@@TheApartmentBrewerI do not know if it is confirmation bias, but even when tasting blind I could clearly smell red apple (but I knew that I have to smell for it, so not completely blind testing)
I brewed three beers at home and three at work with Nova. And with all of them I immediately got a hint of Pink Lady Apple Aroma.
Great video! Been interested in this yeast for a while. May try it out in a Marzen this fall. One question though, what type of glass are you using for tasting? I’d love to get a few
amzn.to/3CNUTvx Here you go! They're nice lager glasses, I've had them for a few years now.
@@TheApartmentBrewer thanks so much!
Does anybody have experience with bottle conditioning a novalager beer?
What did you think of the late hop addition in a helles? I’ve always just done a 60min addition of mittelfruh
I enjoyed it! I think it adds a nice layer of complexity
How many weeks lagering?
Incapable of step mashing with my current set up, how would that affect the final beer
You might see less than ideal head retention but otherwise a standard hour mash at 152 F should do the trick
for me novalager is more estery (like description says). it feels like crossing Diamond with Nottingham
Interesting, I feel quite sure they borrowed genes from both strains when developing Novalager
Anyone got a view on lag phase for Novalager? Pitched at 14 °C (57 °F) 15 hours ago and zero sign of activity. I suspect it will kick into action within 24 hours but expected a slightly quicker start. Wort was oxygenated, nutrients added etc so should be good to go. I just can't find much in the way of anecdotal evidence of lag phase for this yeast.
I can't completely remember what my lag phase was but as a dry yeast you're always going to see a longer lag phase than liquid.
Does mash ph vary by temperature? What mash ph do you shoot for and at what temp… to be the best outcome in your experience ?
Yes it does, at higher temperatures the reading will be skewed towards a higher pH. If you take the time to cool the sample to ambient temperature, it will be roughly .2--.3 pH lower. I usually shoot for 5.2-5.5 when measured hot, which usually results in an actual mash pH of 5.1-5.4
For some reason I just picture yourself doing an Salt bae style drop or your baking soda with no worries at all
Hahaha
Water (ppm): Ca: 67, Mg 6, Na 26, Cl 103, SO4 99, HCO3 0s this before the salt adjustment or the final water profile??
Final water profile
Nice video. I just did the same thing this past Saturday. Same yeast...same style. What is your opinion on Barke vs old fasioned German pilsner malt?
Nice! I'm a big fan of the Barke pilsner malt. I think it's got fantastic flavor, but as long as you use a good German pilsner malt, you'll make a great helles.
@@TheApartmentBrewer Thanks for the feedback. Will have to give it a try. As far as things post fermentation, I'm trying to take lagering advice from Charlie Bamforth with this particular brew. He says that a day at -1 degrees c is better than 2 weeks at +2 c. I don't know what to make of it yet. If I am being completely honest, I am hoping that advice leads to some incredible fast pseudo lager with lutra in the future.
I tried this recipe on saturday as my first all grain batch BIAB (been doing partial mash, for the past two years because I don’t want to invest too much money on equipment) and I had two problems: very low OG, due to low efficiency I guess (less than 60%), and now that fermentation is almost complete I am noticing that the beer is a tiny bit sour/tart. Do you think adding baking soda before bottling would work or should I leave it like it is and see what is like after maturation? I didn’t use acidulated malt, instead I added a half lemon juice.
P.s. I’ve brewed several beers with Novalager and they all came out really clean, even fermenting at 22C without pressure. This time, due to poor temperature control, I had a peak at around 24C and the taste is still clean but I am getting the sulfur that hadn’t been in the previous batches.
So overall I think I had a similar experience to yours.
Thanks for your reply,
Cheers
Hmm. Do you measure your pH? If it was low it would definitely affect mash pH. That being said, never use lemon juice to adjust pH - that is not the same kind of acid as lactic acid and will affect the beer very differently, plus I guarantee you that is why it tastes tart. Glad your experience with novalager is similar though, its a very capable yeast!
Do you think this would work with Lutra Kveik yeast at 70f under pressure?
Yes, but at 70 you probably don't need any added pressure on the lutra
Curious... are you on the Ostsee or in Denmark? ... ... or some North American, "North European fantasyland?" 😋
Nope, New England in the USA.
How would you suggest approaching this recipe if your brew system doesn't allow for step mashing?
This one should be fine to single infusion mash at 152 F.
@@TheApartmentBrewer Sweet! Might have to give this recipe a try.
I did a novalager .. lager an ti tuned out super also. But what do low ph do for the beer in mash face?
Too low of pH can thin out the beer, make it acidic tasting and generally keep the beer from having as much flavor as it potentially could
So question: what happened to head retention? Is it just me, or was a protein rest in order? What about that sulfur aroma? Isn't it still a fault, technically?
No need to worry about any of that unless you're trying to win a gold medal somewhere. Sulfur is only a fault if it is in excess.
almost a helles bock
What are you using for temperature control these days?
A mix of everything, usually a fermenting fridge or my Jacketed fermenter. This one used the jacketed fermenter
@TheApartmentBrewer thank you. Trying to decide which way to go with fermentation temperature control. Don't have the room for a standalone fermentation fridge. Thinking of adding a glycol keg into my kegerator and adding a pump to it.
@displacedtexan6114 that's a great way of doing it, I actually used to do something similar a few years ago with an ice water bucket
Ive brewed twice with novalager at room temp and feel it comes across more like a clean ale strain than a lager strain. Not sure how to describe it, just wasnt very…lagery.
I didn't get that experience but I know some of its characteristics were taken from the nottingham ale strain so it may be possible.
Curious what I'm doing "wrong". I WANTED a drier beer, but both my Italopils and my NZ pils with Nova Lager has finished at around 1.014 from 1.048. I've pressure fermented at 23c though, by adding 1 bar pressure at the start.
23 LBS is probably the issue, next time try it no more then 15 LBS
@@bombbrew4119 23 degrees Celsius, with 1 bar/15psi max pressure! My mistake for not providing units :)
@@leocarlsson3753 That makes a lot more sence now hahah.. I probably should have just read it properly.. Hahah i didn't have my coffee yet sorry about that hahaha
Depends on a lot of things - mash temp, pitch rate, did you aerate enough, were there any crystal malts, etc
a while back you told me to invest in a ph meter. which one do you use? is there a ph meter i can buy without using buffer solution?
I use the apera pH60. Its been super reliable. You just need to calibrate it every month or so.
@@TheApartmentBrewer ok. Thanks 👍
did you filter it?
Nope
I thought Novalager was supposed to not produce sulphur? Recipe added to my brewfather.
Yeah I was surprised to hear that too. I remember a video from lallemand that they made it in a way that the yeast is incapable of producing sulfur
Novalager is not able to produce H2S, that’s hydrogen sulfide. At least that’s what they said in the video from Kegland.
I thought so as well, but I definitely tasted and smelled it. The TDS says it produces "reduced" levels of H2S, not that it outright doesn't produce it, and I probably coaxed more out with the spunding at the end.
4.8 oz of acid malt would of worked !!! Possibly !!
That is even more acid malt than I put in, which would have driven the pH even further down.
I do 6.5 gallon batches and use 4.8 oz of acid malt with my Milwaukee meter comes in at 5.2
Need an advice,
I got two vacuum sealed bags of about 7# each of grain that I don't remember what they are. One is unknown and one is acidulated how do I find out which one is acidulated?.😂
Hmm, probably no way to find out without opening the bag and eating a kernel
@@TheApartmentBrewer would there be noticeable difference between the two? I tried chewing a few but could not tell.
You sure one didn't taste more sour?
So is the Nova Lager anything like W-34/70? I don't like that yeast and I'm trying to find dry yeast substitutes.
It's very similar, but if I had to try and find a difference it might be in mouthfeel, its a bit fuller.
@@TheApartmentBrewer Hmmm. I think I'm sensitive to the flavors that W-34/70 produces. I have tried WLP833 and I loved it so that's my go to yeast for lagers, but it would be nice with a good dry yeast also. If anyone says it's near or similar to W-34/70 then it's on my blacklist 😅. Seems like I'm the only one in the world who doesn't like that yeast!
Only way to find out is the try it!
@@TheApartmentBrewer "This is the way!"