Your description of the flavor is spot on for lutra as a pseudo lager. I got a small amount of citrus and very very slight tartiness too. It gets it close to a true lager but I notice the difference immediately. Still makes an excellent beer if you aren’t thinking “lager” like you said.
I got the exact same citrus and tartness. I submited a sample for a friend as a munich helles and he made a bjcp like sheet. He got this very slight citrusy in the aroma but the taste was very clean. Score 31. Not bad for a lazy beer.
Maybe it has to do with the temperature. I brewed a few batches of Bohemian pseudo-lager with Lutra. Around 30°C without control it was like lime, a bit tart and astringent. At 21°C stable it was clean and very pleasant. At 23°C with temp control it was a tiny bit fruity, but not tart. It'd like to try also higher 20's range and pressure fermentation to get a cleaner taste.
I’ve just discovered Lutra and have some arriving this week, so I’ve been watching all your Lutra videos. Great channel, great videos. Loving the lederhosen and appreciate you getting on your soapbox at the end there. Facebook groups are full of these A-holes at the moment so well done.
Steve, your channel has really evolved in to the “thinking man’s beer” channel which I ❤️. This video had everything including costumes, obnoxious beer garden music and a rant at the end!😏. Drink your beer the way you like it! Cheers.
I'm from Queensland, Australia and came to this video to see if I should use LUTRA to make lagers as my average temp is in the 90f. Turns out I'm your example! Thanks for the great video!
Lutra is great I use it in cider and session meads. Clean ferment at high temps. Plus you can throw a little bit in a starter when you pitch your yeast, dry it and you've got yeast for many more brews.
Beautiful-looking beer..Great video. By the way, I have successfully made (fermented) very good lagers (in the middle of summer) using one of those Cool Brew insulated "bags", reinforcing it with foam planks, and a rotation of ice bottles to cool everything..very low-tech/no-tech but it worked very well.
There was something so wonderfully different in the way you approached the tasting section until the end. You had this clarity about you. 😂 Loved it. Tom from Casino Ave Brewing. NJ.
Hey I just wanted to say thanks for all that you do and share! I am relatively new to the home brewing community and I rely upon the information of others quite a lot. Always enjoy your channel and what you have to say. I'm sorry that you have some people that just seem to want to be Nancy negatives about everything. Made me feel bad that you ended up getting a little salty towards some of those folks but I also understand it. My advice being an old guy, is who gives a s*** about what somebody else thinks as long as you're enjoying yourself and not hurting anyone. You keep carrying on doing you and I'll keep watching buddy!🍺🙂👍🏼
many congratulations on being promoted to Cappy, another gr8 video.........the colors just lovely on these beers...........and the boot mug looks nice man.......cheers again......
I preffer to wet mill. Just 100grams of water per 10 pounds of grain. Spray on and mix whole grain. Mix well. Let sit a few min. Less dust and butt dyno says it keeps husk more intact for better run off. BIAB here. Nice breakdown
Great video. Really enjoyed it and I continue to learn. I just recently did a similar experiment brewing 2 Kolsch recipes from Northern Brewer. For one, I used the recommended Lallamand Kolsch dry yeast (2psi pressure at 65 degrees) and the other, Lutra Kveik (12 psi fermented at 80 degrees. I just kegged the beer and had to leave town for work but after 1.5 weeks of fermentation and 2 days cold in the kegs, I did try them. The traditional yeast tasted better and the Lutra was more crisp with a lemon flavor. Both great beers for how young they are and I know they will both improve. Both good, but different, like you said. Congratulations on your Promotion! Thank you for your service!
Just did a Lutra Marzen with one of my recipes. I've done a Southern German Lager WLP838 under pressure and most of the time Lalbrew Nottingham. You nailed it, 100 percent - Lutra with Marzen - it's a great beer! It's not the exact style of a Marzen with lager yeast, but darn close and I really enjoy it. I don't want to dedicate my kegerator (or buy another) to make it sit at 50F for months with a true lager. Call me a lazy impatient American, I really don't care -😂- Thanks man. Your channel is a great inspiration! Most importantly - 🍻- and BTW, similar experience, grain to keg in 6 days and it's great.😀
Thanks for the video! I just started fermentation on my first batch of beer using the Northern Brewers Oktoberfest Extract kit and Lutra Kveik, so this was super helpful and encouraging to see. I'm doing the primary in my basement at around 66 deg ambient temp so I'm looking forward to seeing if that makes a difference. Happy Brewing!
I really love this video, as someone who made a so-so marzen that lagered the end of summer and thought about secretly whipping up another batch with Lutra to hide my failure. That said, I've been wondering: would you ever consider adding your improvement commentary to the actual recipe listed to the description? I've followed some of your techniques and recipes, but frantically rewatched over and over to make sure I didn't miss anything on brewday. In fact I've found my two most common searches on brewdays are "hydrometer temperature correction" and "TheAppartmentBrewer (insert style)"
I appreciate the support and I'm glad you've enjoyed! I keep the recipes in the description as the same because it gives people the freedom to make their own decisions about whether they want to change it or not. My taste preferences are not the same as everyone else.
Michael James 😂😂😂😂 that’s hilarious! He used to haunt our comments section too but we haven’t seen him for a while! He probably gave up on moonshiners like us…
I have just been brewing for about 6 months Congrats on the promotion I think your videos are very good I have tried the kvike under pressure in a temp controlled warm environment with great results. Thanks
This is a great video, loved the side by side comparison. I have brewed with Lutra quite a bit and I have noticed the tartness and citrus flavors go away if you adjust the pH by .2 or so in the mash. I forgot to do this on my recent festbier and the flavor was noticeably different than last years brew. Shoot for the higher end of the pH range and the finished beer with turn out much different. The last bit of the video was great! Keep an open mind when brewing and experimenting. Jerks LOL!
My wife and I made this recipe for Ofest this year and it was insanely good with the hochkurz method. We used 34/70 at 65 degrees under 10PSI and it came out exactly how a marzen should taste IMO.
I made a dark lager with Lutra recently, served it at a party we had and wow, it was a big hit! I don't typically drink lagers but if I was brewing for the masses again who do I'll definitely be using Lutra again, it's amazingly clean and quick. Anyway, your video inspired me to brew with Lutra, to brew a style I otherwise wouldn't have, thanks! 🍺👍
Definitely gets very warm here in Melbourne, Australia for a good 6 months of the year. The other 6 months are great for producing classic lagers. I just love the idea of being able to knock out a decent lager that is more drinkable in the warmer months. Funny that you called out Michael James - google his name and a few "interesting" comments of his come up (though, he seems to have deleted some from youtube). And he is exactly the type of person you describe...like you said: what does it matter? At the end of the day, we're making beer. Who cares what definitions it falls under.
Another excellent video. We received slightly different results with a split batch of light lager = the Lutra being heavier body, less crisp, and less flavor vs S-189 and W34/70. However, we fermented the Lutra at 70F under 5 psi. Looking forward to your Festbeir results. We are doing that experiment currently as well with an Amber Lager (low and slow VS 64F with 14 psi). Cheers for experimentation!
That is interesting! I think fermenting the Lutra a bit slower and cooler, or under pressure, would probably have that effect. But at that point, why not just use plain old lager yeast under pressure? Hope your experiment turns out well!
Great vid bud. Think about this; I brewed a British bitter that I wanted on tap for thanksgiving last year and I only had 7 days. Not a problem. Lutra.
Looking forward to giving this recipe a go. I'm taking your notes to heart and just going the lager route. I'm not in a super rush and the complexity is what I want! Just wanted to make sure you realized, you said FOUR OUNCES of Calcium Chloride instead of grams :) Pretty sure this thing would taste like Count CHALK-ula if you used that much!
I like to make Oktoberfest in April because that is mid Autumn down here as it begins getting colder, mid spring here still winterish like, I love the red color of your beer too, always wanted to get that right tone of red, also I ferment all lagers under pressure now because I'm inpatient 🍺
In summer I like to use mangrove jacks kveik to brew cider and mead at warmer temps. It will produce more of what's been described as a "zing" or acidic fruity flavor if I don't adjust my acid blend and add a little potassium carbonate. It would be interesting to see your experiment again with some adjustments made to the wart that you add the kveik to.
While I understand the additional challenges, it would be interesting to do the same thing but wait to brew a second batch for the kveik yeast and brew it as you normally would.
never heard of that yeast (im still a newb) but maybe a good excuse to brew to "try a new yeast for educational purposes" hehe This is one of my personal favorite styles of beer. gonna try the recipe when i get a chance
Sounds like the lager yeast is big glycerol producer. Mouthfeel thing. Then the pH too The zymurgy breakdown of lutra, i think it was. Said they didn't preff lutra in general, hot or cold ferment. I've used lallamand voss dry 6 times. Pitch at 95, ferm at 90 ish. Flavors are clean, a bit fruity or light estery. Hops shine and finish gets out of the way fast. Pitch 2 grams in 5 gallons at 95 1.055 or less. Works every time for me. Starts in 8 to 12 hours, bubbling away. Great comparison
Have been pitching on top of a lutra yeast cake for a couple batches now. I was waiting for the mention of lower end pH. It doesn't make for a bad beer but it is certainly a big enough difference that I would still lager a beer for the different character.
After watching this, it makes me think that maybe I should have checked my final PH of a neipa I made using Voss Kveik. I thought it was so odd that it finished a little tart/saison-e. This whole time I was thinking it was the voss kveik because its technically a Norweigen strain. But maybe.... it could have been the PH all along. Thanks for sharing your honest findings. This makes me want to brew up a Marzen or festbier right now (....but not lager it for 6 months).
That got…I felt like you were a little upset there at the end. Ignore the trolls, they conditioned themselves to seek attention by dragging everyone else down. As the philosopher CH once said, “You do you; live your life.”
Best part of the video was the "Don't be a dick" rant!! Haha great information as always, thanks for sharing! Congrats on Captain btw thanks for serving!!
@@TheApartmentBrewer your welcome sir. I did have a question about step mashing. Have you made a video, or do you know of anyone that has a video or guidance on how to step mash? I'm still new to brewing and I'm learning a ton from your videos, and the brajlord CH. 🤙🍻
I haven't yet but you know, thats a really good topic to break down. If you're new to brewing I would really recommend sticking to single temperature mashing though since it's a lot easier to control and you can easily get great beer out of it. Step mashing requires an electric system, boiling water Infusion or just very fine tuned heat sources. It's kinda tough to do at first.
Tried Lutra for lagers, super tough yeast, very quick turn around time, but even with gelatin fining and lower ferm temps it added too much flavor. I let my Lutra batch age for around 2 months after bottle conditioning and the flavor greatly improved. I think the yeast is a bit more bold, a little less delicate, and I would recommend some filtration system when kegging or bottling to minimize trub. I used cbc-1 bottling yeast (killer strain) and even with that the character remained. Lutra is cleaner than Espe kveik(lychee flavor and not in a natural or good way) and I enjoyed lutra, just not the same as a lager, I have a very sensitive palette to tasting yeast. Lagers are just cleaner and more enjoyable. I could have 2 12 oz lutras and be good... I could have 3 Mas lagers and be good.
Great video, expirement I wanted to see to compare Lutra with a triditional Lager yeast 🍺👌. I'm about to brew with Lutra and some Tettnang and Hallertau Mittlfur hops.🍺👌.
Fantastic comparison Baby Braj!! Your thoughts on difference in taste for Lutra batch using pressure fermenter?? I’m leaning towards 10G pressure fermentation batch.
Great video, I really enjoy split batch yeast comparisons. I just bought another keg and was pondering what to fill it with, I think a kveik Oktoberfest beer is just the ticket :) Thanks for the inspiration!
The Umpah music while milling the grains, mashing etc. totally made the experience. don't even get me started on the barbarian garb! I didn't brew a Märzen this year but I did last year using Lutra Kveik. Came out fairly good, but missing some sweetness. I like your grain bill and I think that will help for my next batch.
Great video. And you are 1000% right. Brew beer to have fun, experiment, and to what you or your friends and family like. No need to be a douche. Can't wait to see the festbeir video and forget all the haters!
the wife and i recently had a paulaner oktoberfest bier and she really loved it and so did i. so scratch the kolsch idea i was going to make ... jeeze. i already have the ingredients for this beer but i dont have hallertau hops on hand. i do have is savinjski and cluster only. what do you think? bad idea?
I'll be giving this recipe a shot this weekend, im brewimg on a brewzilla gen 4. Was curious, my local homwbrew store doesn't have any if the "barke" variety, would regular be okay?
Just brewed an American lager using this yeast. 1 hour after pitching dry it started bubbling. This yeast is a powerhouse. I've used it in my blonde and it was mistaken as a lager. It's my go to.
I've pretty much vowed not to use kveik for anything not demanding citrus character. Made a NZ pils that did well in a kveik contest, a WCIPA and a few pale ales. My porters, stouts and fests just haven't been up to what I want from those styles. Always design my beers from the yeast-back to the malt and hops.
@@TheApartmentBrewer Definitely will try that next time I use the yeast, especially if I try to attempt another pseudo lager. I don't temp control and am a geek and made a whole spreadsheet of yeasts that I can ferment with that are in the 75+ degrees to make my whole process easier. My basement can get into the 80s in the summer. Thankfully within the last 2 weeks with the rain and fall weather I'm back down to 68F, so Kveik season may be over for now.
Love the videos! Any reason you don't use a hop basket when adding them to the boil? I use it to help with clarity, but I have not experimented to see if it even makes a difference.
I just started not using it, but it really makes a big difference in hop character. I removed the bazooka screen and whirlpool the hops and trub before chilling. It works really well!
similar to mine! except I like to be super traditional and do at least 50% munich malt. 56.8% Munich II 17.5% Barke Pils 4.4% Carapils 3.8% Acid Malt 21.8-24 IBU (Did magnum at 60min this year) Usually do HMF (Usually like Bayern Lager OYL 114, but did lutra this year) Also added about 2% melanoidin this year to try it out and it's too much melanoidin (melanoidins from the munich 2 and melanoidin malt) and gives an odd flavor at the end of the sip. So will not do that this next year
How would you describe this odd flavor? I brewed a marzen this year that was actually pretty good until the very end, when it became kind of weird. I've had a hard time narrowing off flavors down, and have been considering if "too much melanoidin" was one of them.
Lutra at higher temps gives it that citrus flavor. If you want lutra to act more like a lager yeast you have to ferment at standard ale temps. 70 deg in my experience is perfect.
@TheApartmentBrewer only thing i can see is the lutra at the higher end of temperature makes an extremely violent fermentation which will cause more amino acid then if it was fermented at room temp. Id try another side by side with lutra and another lager yeast but do the lutra at room temp. I think the results will be more similar than this outcome.
Did you dry hop that beer? That will raise the pH. Plus did you know your mash pH? That would be helpful in seeing if you pH changes were similar or different to mine
@TheApartmentBrewer yes i did dry hop it. 2oz for 2 days. So that might be the difference. And starting ph was 5.4 But i do think lutra at a lower temp gets more of a lager like cleanliness to it. And it was ready in 5 days. Ive been brewing for about 5 years and really enjoy all your content. Thanks for what you do.
BAVARIAN! Hahaha. I don't know why it tickled me so much the way you kept saying Bavarian. Another great video. Your new outdoor space looks lovely. Congratulations on the promotion Sir! Loving the glassware too, I love the darker color of these beers. Will stick this on the list for next season. When you compare your lutra to the diamond.... do you think if you actually lagered the lutra it would make something even closer? Excellent German pronunciation too btw. Keep up the good work. One of my favourite channels.
I'm glad you enjoyed the video! After many weeks lagering in the keg I actually have found the Lutra batch to drift further and further from the flavor of the lager, which is remaining consistent.
Well done video and contats on the promotion! Your experience here with Lutra seems to match up with my limited experience with using Lutra and a split batch that a friend did. I am wanting to try out Lutra fermented at different temps.
Congrats to your new rank! Also want to ask about melanoidin malt is 5% not to much? Newer used it but I want to try out in a pale lager ( to mimic the decoction mashing ) and I hear it can be overpowering real quick. And its better to keep it around 2-3% in pale beers.
You might want to check out my festbier video to answer that question, went up to 8%. I think 5% is perfectly fine in anything pale, but you can go up to 10% in something very strong, dark and malty.
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.4 (4/4)](http://i.ytimg.com/vi/d3l5rxl5CVo/mqdefault.jpg)
Luved the way you told off the snobs at the end. Go for it!!
Glad you agreed, sometimes they get on my nerves
Your description of the flavor is spot on for lutra as a pseudo lager. I got a small amount of citrus and very very slight tartiness too. It gets it close to a true lager but I notice the difference immediately. Still makes an excellent beer if you aren’t thinking “lager” like you said.
Yup, it is a solid substitue, but not a true 1-to-1 unless you adjust for pH more deliberately.
I got the exact same citrus and tartness. I submited a sample for a friend as a munich helles and he made a bjcp like sheet. He got this very slight citrusy in the aroma but the taste was very clean. Score 31. Not bad for a lazy beer.
Maybe it has to do with the temperature. I brewed a few batches of Bohemian pseudo-lager with Lutra. Around 30°C without control it was like lime, a bit tart and astringent. At 21°C stable it was clean and very pleasant. At 23°C with temp control it was a tiny bit fruity, but not tart. It'd like to try also higher 20's range and pressure fermentation to get a cleaner taste.
@@BohumirZamecnikI'd wager if you used a higher mash ph with a lutra it might finish to style.
Love this split batch series, keep up the experimentation! Bit of a buzz on by the end of the second litre?? Slaying the haters 🤣
lol yeah...got a bit into it
I’ve just discovered Lutra and have some arriving this week, so I’ve been watching all your Lutra videos. Great channel, great videos. Loving the lederhosen and appreciate you getting on your soapbox at the end there. Facebook groups are full of these A-holes at the moment so well done.
Steve, your channel has really evolved in to the “thinking man’s beer” channel which I ❤️. This video had everything including costumes, obnoxious beer garden music and a rant at the end!😏. Drink your beer the way you like it! Cheers.
I am very glad to hear that because that's what I want it to be!
I'd love to see similar comparison between lutra kveik and novalager! 😍🍻 Already regretting that skipped märzen batch this year
Great video! Love the apartmental authenticity :)
In these comparison tips videos I'd really like to see some blind taste testing by yourself and even some of your friends and family.
I'll keep that in mind!
Congrats on your promotion! Thank you for your service
Thank you!
Cheers neighbor!
Congrat's on the promotion Steve ! But better yet I hope You and Your Wife are blessed with a healthy baby when She comes.
Thank you so much!
I have a short Circuited system, but still respect the CH method of brewing
I'm from Queensland, Australia and came to this video to see if I should use LUTRA to make lagers as my average temp is in the 90f. Turns out I'm your example! Thanks for the great video!
Awesome side by side, was thinking of doing a Kviek yeast for my Marzen, think I want to stay traditional.
Lutra is great I use it in cider and session meads. Clean ferment at high temps. Plus you can throw a little bit in a starter when you pitch your yeast, dry it and you've got yeast for many more brews.
It's very useful in many different applications!
Beautiful-looking beer..Great video. By the way, I have successfully made (fermented) very good lagers (in the middle of summer) using one of those Cool Brew insulated "bags", reinforcing it with foam planks, and a rotation of ice bottles to cool everything..very low-tech/no-tech but it worked very well.
That sounds like a great technique, thanks for sharing!
There was something so wonderfully different in the way you approached the tasting section until the end. You had this clarity about you. 😂 Loved it. Tom from Casino Ave Brewing. NJ.
Haha I am glad you appreciated that. Cheers!
Hey I just wanted to say thanks for all that you do and share! I am relatively new to the home brewing community and I rely upon the information of others quite a lot. Always enjoy your channel and what you have to say. I'm sorry that you have some people that just seem to want to be Nancy negatives about everything. Made me feel bad that you ended up getting a little salty towards some of those folks but I also understand it. My advice being an old guy, is who gives a s*** about what somebody else thinks as long as you're enjoying yourself and not hurting anyone. You keep carrying on doing you and I'll keep watching buddy!🍺🙂👍🏼
Thank you very much!!
many congratulations on being promoted to Cappy, another gr8 video.........the colors just lovely on these beers...........and the boot mug looks nice man.......cheers again......
Congratulations on the promotion Steve! Thanks for the vid. Those beers look great! Cheers!
Thank you!
I preffer to wet mill. Just 100grams of water per 10 pounds of grain. Spray on and mix whole grain. Mix well. Let sit a few min. Less dust and butt dyno says it keeps husk more intact for better run off. BIAB here. Nice breakdown
Noted!
Great video. Really enjoyed it and I continue to learn. I just recently did a similar experiment brewing 2 Kolsch recipes from Northern Brewer. For one, I used the recommended Lallamand Kolsch dry yeast (2psi pressure at 65 degrees) and the other, Lutra Kveik (12 psi fermented at 80 degrees. I just kegged the beer and had to leave town for work but after 1.5 weeks of fermentation and 2 days cold in the kegs, I did try them. The traditional yeast tasted better and the Lutra was more crisp with a lemon flavor. Both great beers for how young they are and I know they will both improve. Both good, but different, like you said. Congratulations on your Promotion! Thank you for your service!
Thank you, glad you enjoyed the video and conduct similar experiments of your own! Cheers!
Just did a Lutra Marzen with one of my recipes. I've done a Southern German Lager WLP838 under pressure and most of the time Lalbrew Nottingham. You nailed it, 100 percent - Lutra with Marzen - it's a great beer! It's not the exact style of a Marzen with lager yeast, but darn close and I really enjoy it. I don't want to dedicate my kegerator (or buy another) to make it sit at 50F for months with a true lager. Call me a lazy impatient American, I really don't care -😂- Thanks man. Your channel is a great inspiration! Most importantly - 🍻- and BTW, similar experience, grain to keg in 6 days and it's great.😀
Cheers! Glad it worked out so well for you!
Yah, I tried both side by side and was pretty impressed with how similar the two yeast profiles were.
Thanks for the video! I just started fermentation on my first batch of beer using the Northern Brewers Oktoberfest Extract kit and Lutra Kveik, so this was super helpful and encouraging to see. I'm doing the primary in my basement at around 66 deg ambient temp so I'm looking forward to seeing if that makes a difference. Happy Brewing!
Congrats on starting out the hobby! Cheers!
I had youtube running in automode. But seeying you in the german outfit got me to stand up and give the video a like. Proost!
Haha thank you!
I really love this video, as someone who made a so-so marzen that lagered the end of summer and thought about secretly whipping up another batch with Lutra to hide my failure. That said, I've been wondering: would you ever consider adding your improvement commentary to the actual recipe listed to the description? I've followed some of your techniques and recipes, but frantically rewatched over and over to make sure I didn't miss anything on brewday. In fact I've found my two most common searches on brewdays are "hydrometer temperature correction" and "TheAppartmentBrewer (insert style)"
I appreciate the support and I'm glad you've enjoyed! I keep the recipes in the description as the same because it gives people the freedom to make their own decisions about whether they want to change it or not. My taste preferences are not the same as everyone else.
Michael James 😂😂😂😂 that’s hilarious! He used to haunt our comments section too but we haven’t seen him for a while! He probably gave up on moonshiners like us…
He's been awfully quiet!
Fuck yeah Steve! Congrats on the promotion! Homebrew is what you want it to be!
Awesome color! And even better outfit🙌🏼🍻 Congratulations on the promotion!
Thanks man!
I have just been brewing for about 6 months
Congrats on the promotion
I think your videos are very good
I have tried the kvike under pressure in a temp controlled warm environment with great results.
Thanks
Cheers and thank you! I have not fermented kveik under pressure. At that point I would just stick with a regular lager yeast under pressure.
Congrats on your promotion
This is a great video, loved the side by side comparison. I have brewed with Lutra quite a bit and I have noticed the tartness and citrus flavors go away if you adjust the pH by .2 or so in the mash. I forgot to do this on my recent festbier and the flavor was noticeably different than last years brew. Shoot for the higher end of the pH range and the finished beer with turn out much different. The last bit of the video was great! Keep an open mind when brewing and experimenting. Jerks LOL!
Right on, as far as I know thats the only method to compensate for the pH drop that has worked for me. Cheers!
Great comparison video, will def be adding to my brew list, cheers!
Hope you enjoy it!
My wife and I made this recipe for Ofest this year and it was insanely good with the hochkurz method. We used 34/70 at 65 degrees under 10PSI and it came out exactly how a marzen should taste IMO.
I'm glad that it turned out so good!
Pulling that 20 gallon basket is rough lol
I made a dark lager with Lutra recently, served it at a party we had and wow, it was a big hit! I don't typically drink lagers but if I was brewing for the masses again who do I'll definitely be using Lutra again, it's amazingly clean and quick. Anyway, your video inspired me to brew with Lutra, to brew a style I otherwise wouldn't have, thanks! 🍺👍
That's awesome!
have fun brewing beer and enjoy what comes out the end...love it
cheers
Yup! Cheers!
Congrats on the promotion Steve!!! Great looking beers too, love Märzen!!!
Thanks Brian! It's my favorite time of year for that reason!
Definitely gets very warm here in Melbourne, Australia for a good 6 months of the year. The other 6 months are great for producing classic lagers. I just love the idea of being able to knock out a decent lager that is more drinkable in the warmer months. Funny that you called out Michael James - google his name and a few "interesting" comments of his come up (though, he seems to have deleted some from youtube). And he is exactly the type of person you describe...like you said: what does it matter? At the end of the day, we're making beer. Who cares what definitions it falls under.
Living in Hawaii and not having AC, I loved using kveik.
Cheers!
Another excellent video. We received slightly different results with a split batch of light lager = the Lutra being heavier body, less crisp, and less flavor vs S-189 and W34/70. However, we fermented the Lutra at 70F under 5 psi. Looking forward to your Festbeir results. We are doing that experiment currently as well with an Amber Lager (low and slow VS 64F with 14 psi). Cheers for experimentation!
That is interesting! I think fermenting the Lutra a bit slower and cooler, or under pressure, would probably have that effect. But at that point, why not just use plain old lager yeast under pressure? Hope your experiment turns out well!
@@TheApartmentBrewer That is an excellent point.
Great vid bud. Think about this; I brewed a British bitter that I wanted on tap for thanksgiving last year and I only had 7 days. Not a problem. Lutra.
nice!
Great video. Very useful. Good end comments!
Looking forward to giving this recipe a go. I'm taking your notes to heart and just going the lager route. I'm not in a super rush and the complexity is what I want!
Just wanted to make sure you realized, you said FOUR OUNCES of Calcium Chloride instead of grams :) Pretty sure this thing would taste like Count CHALK-ula if you used that much!
Oof, yeah that was a bit of a slip of the tongue there haha
Love the splatch experiment! Prost Steve, congrats on the promotion!
Thank you Trent! I appreciate it!
damn i just ordered this yeast and cant wait to make my mocktoberfest! cheers ahem i meant prost!
Thanks! Great topic as well! Cheers!
Thanks for the superchat man!!
Great work mate! going to Oktoberfest in Australia in bout 3 weeks. Also keen for the Belgian Quad vid!
Oh nice! Enjoy! Belgian quad is on its way soon, just got to finish editing!
I like to make Oktoberfest in April because that is mid Autumn down here as it begins getting colder, mid spring here still winterish like, I love the red color of your beer too, always wanted to get that right tone of red, also I ferment all lagers under pressure now because I'm inpatient 🍺
I'm very happy with the color too, sometimes its tough to get the right shade - very easy to go on the orange or brown side instead. Cheers!
In summer I like to use mangrove jacks kveik to brew cider and mead at warmer temps. It will produce more of what's been described as a "zing" or acidic fruity flavor if I don't adjust my acid blend and add a little potassium carbonate. It would be interesting to see your experiment again with some adjustments made to the wart that you add the kveik to.
While I understand the additional challenges, it would be interesting to do the same thing but wait to brew a second batch for the kveik yeast and brew it as you normally would.
Great video, Captain!
Seemed like you were feeling the beer a little bit by the end of the video. Lol
lol maybe a bit
Congrats Captain!!
Thank you!
never heard of that yeast (im still a newb) but maybe a good excuse to brew to "try a new yeast for educational purposes" hehe This is one of my personal favorite styles of beer. gonna try the recipe when i get a chance
Give it a go!
Great video! I love a good martzen and I’ve made both versions and I agree very slight differences.
Sounds like the lager yeast is big glycerol producer. Mouthfeel thing. Then the pH too
The zymurgy breakdown of lutra, i think it was. Said they didn't preff lutra in general, hot or cold ferment.
I've used lallamand voss dry 6 times. Pitch at 95, ferm at 90 ish. Flavors are clean, a bit fruity or light estery. Hops shine and finish gets out of the way fast.
Pitch 2 grams in 5 gallons at 95 1.055 or less. Works every time for me. Starts in 8 to 12 hours, bubbling away.
Great comparison
Interesting point, and I think you are certainly right!
Amen on you last comment Sir.
Have been pitching on top of a lutra yeast cake for a couple batches now. I was waiting for the mention of lower end pH. It doesn't make for a bad beer but it is certainly a big enough difference that I would still lager a beer for the different character.
Yep, a little annoyance but its not too hard to fix in the brewing process, just have to adjust the mash pH up a bit
After watching this, it makes me think that maybe I should have checked my final PH of a neipa I made using Voss Kveik. I thought it was so odd that it finished a little tart/saison-e. This whole time I was thinking it was the voss kveik because its technically a Norweigen strain. But maybe.... it could have been the PH all along. Thanks for sharing your honest findings. This makes me want to brew up a Marzen or festbier right now (....but not lager it for 6 months).
Sounds plausible! Dry hopping heavily would have raised the pH at the end, depending on how many dry hops you added, but it may not have been enough
Great video. Good conclusions.
Great video as always
Thats right, punk rock that shit...DIY. Good vid
You should have leave the clarifying to the yeast instead of chems when comparing yeasts.
That got…I felt like you were a little upset there at the end. Ignore the trolls, they conditioned themselves to seek attention by dragging everyone else down. As the philosopher CH once said, “You do you; live your life.”
Best part of the video was the "Don't be a dick" rant!! Haha great information as always, thanks for sharing! Congrats on Captain btw thanks for serving!!
Glad you enjoyed it and thank you!
I've made an octoberfest style beer using lutra. Bottled just 2 days ago. Now I'm impatiently waiting for it to condition.
Nice! You'll be drinking it in no time!
Great video! Btw, Vienna malt is almost always just a mix of Pilsner and Munich malt (I know that this is true for Weyermann)
Yeah, I forget that routinely
Congratulations on the promotion Capt.
Thank you!
@@TheApartmentBrewer your welcome sir. I did have a question about step mashing. Have you made a video, or do you know of anyone that has a video or guidance on how to step mash? I'm still new to brewing and I'm learning a ton from your videos, and the brajlord CH. 🤙🍻
I haven't yet but you know, thats a really good topic to break down. If you're new to brewing I would really recommend sticking to single temperature mashing though since it's a lot easier to control and you can easily get great beer out of it. Step mashing requires an electric system, boiling water Infusion or just very fine tuned heat sources. It's kinda tough to do at first.
@@TheApartmentBrewer Copy that! I appreciate it sir. Again thank you for the videos, 🤙🍻
Anytime!
Please do a tutorial on how you get such a great pour from your keggerator!
Don't over carbonate your beer haha!
Great video as allways. I love a malty lager, and will try it with lutra. Thanks. Horrible music though 😉. Greetings from Bergen.
Thanks for the superchat!! Glad you enjoyed the video, even if for the unending oompah music haha
Tried Lutra for lagers, super tough yeast, very quick turn around time, but even with gelatin fining and lower ferm temps it added too much flavor. I let my Lutra batch age for around 2 months after bottle conditioning and the flavor greatly improved. I think the yeast is a bit more bold, a little less delicate, and I would recommend some filtration system when kegging or bottling to minimize trub. I used cbc-1 bottling yeast (killer strain) and even with that the character remained. Lutra is cleaner than Espe kveik(lychee flavor and not in a natural or good way) and I enjoyed lutra, just not the same as a lager, I have a very sensitive palette to tasting yeast. Lagers are just cleaner and more enjoyable. I could have 2 12 oz lutras and be good... I could have 3 Mas lagers and be good.
Time certainly helps everything!
Great video, expirement I wanted to see to compare Lutra with a triditional Lager yeast 🍺👌.
I'm about to brew with Lutra and some Tettnang and Hallertau Mittlfur hops.🍺👌.
I'm glad you enjoyed it!
I'd be curious to see whether using pressure fermentation would suppress that citrus from the lutra
I wouldn't be surprised if that worked, but at that point you might as well use a regular lager yeast under pressure
Fantastic comparison Baby Braj!! Your thoughts on difference in taste for Lutra batch using pressure fermenter?? I’m leaning towards 10G pressure fermentation batch.
I ferment lutra slightly colder - 27° c or so, and under pressure. I can't detect any citrus, it's as clean as a lager yeast
@@vijayramachandran3559 fantastic!! Brewing a10G batch this weekend!!
Haven't tried it under pressure actually, but should be interesting to see if there is a difference.
Great video, I really enjoy split batch yeast comparisons. I just bought another keg and was pondering what to fill it with, I think a kveik Oktoberfest beer is just the ticket :) Thanks for the inspiration!
Enjoy and thanks for watching!
Oh man you need to upgrade to a double pulley system. Makes lifting the grains up totally effortless. Even for a 10 gallon batch.
Yeah, I know haha. eventually. I am VERY limited on overhead space though
The Umpah music while milling the grains, mashing etc. totally made the experience. don't even get me started on the barbarian garb! I didn't brew a Märzen this year but I did last year using Lutra Kveik. Came out fairly good, but missing some sweetness. I like your grain bill and I think that will help for my next batch.
Good haha, I decided to go full on Bavarian for this one!
just wondering Steve, have you used S 23 Saflager by fermentis, any thoughts?
Great video. And you are 1000% right. Brew beer to have fun, experiment, and to what you or your friends and family like. No need to be a douche. Can't wait to see the festbeir video and forget all the haters!
Thanks man!! I'm getting sick and tired of people like that. Stay tuned for the festbier!
Congratulations Captain 🫡
Thank you!
the wife and i recently had a paulaner oktoberfest bier and she really loved it and so did i. so scratch the kolsch idea i was going to make ... jeeze. i already have the ingredients for this beer but i dont have hallertau hops on hand. i do have is savinjski and cluster only. what do you think? bad idea?
Cluster probably isn't a bad sub!
I'll be giving this recipe a shot this weekend, im brewimg on a brewzilla gen 4. Was curious, my local homwbrew store doesn't have any if the "barke" variety, would regular be okay?
Yes, that's fine. Happy brewing!
At 16 minutes, tell me, do you have two left hands?
Just brewed an American lager using this yeast. 1 hour after pitching dry it started bubbling. This yeast is a powerhouse. I've used it in my blonde and it was mistaken as a lager. It's my go to.
It's a very capable yeast that is an impressive performer!
@@TheApartmentBrewer it has to be ready and served on the 16th. I'll give an update.
@@TheApartmentBrewer update. The lager was amazing. So was the 5 day ipa. The crispness of an actual lager in a quarter of the time.
By the way, if you put out a "Let's Go In For Mouthfeel" t-shirt, I would buy the bleep out of that thing
Hahaha
I've pretty much vowed not to use kveik for anything not demanding citrus character. Made a NZ pils that did well in a kveik contest, a WCIPA and a few pale ales. My porters, stouts and fests just haven't been up to what I want from those styles. Always design my beers from the yeast-back to the malt and hops.
That's not a bad idea overall, I think it can be cleaner when you adjust the mash pH up a bit.
@@TheApartmentBrewer Definitely will try that next time I use the yeast, especially if I try to attempt another pseudo lager. I don't temp control and am a geek and made a whole spreadsheet of yeasts that I can ferment with that are in the 75+ degrees to make my whole process easier. My basement can get into the 80s in the summer. Thankfully within the last 2 weeks with the rain and fall weather I'm back down to 68F, so Kveik season may be over for now.
The Lutra Omega is described by Omega to have optimal "Lager" result at 20-22 C. You used a higher temperature. Have you tried at 20-22 C. ?
I haven't tried it that low, but Omega suggests pitching at 90 F (32 C)
A fine video, a great American!
Love the videos! Any reason you don't use a hop basket when adding them to the boil? I use it to help with clarity, but I have not experimented to see if it even makes a difference.
I just started not using it, but it really makes a big difference in hop character. I removed the bazooka screen and whirlpool the hops and trub before chilling. It works really well!
@@TheApartmentBrewer thanks dude. I may give it a go on my next beer. I'm excited to try my Oktoberfest that I kegged two days ago!
similar to mine! except I like to be super traditional and do at least 50% munich malt.
56.8% Munich II
17.5% Barke Pils
4.4% Carapils
3.8% Acid Malt
21.8-24 IBU (Did magnum at 60min this year) Usually do HMF
(Usually like Bayern Lager OYL 114, but did lutra this year)
Also added about 2% melanoidin this year to try it out and it's too much melanoidin (melanoidins from the munich 2 and melanoidin malt) and gives an odd flavor at the end of the sip. So will not do that this next year
Nice! I probably would have been happy with a >50% munich recipe. I know that flavor you are talking about, its a bit weird.
How would you describe this odd flavor? I brewed a marzen this year that was actually pretty good until the very end, when it became kind of weird. I've had a hard time narrowing off flavors down, and have been considering if "too much melanoidin" was one of them.
@@SchwarbageTruck heavy. Very filling and extremely bready, but with a tinge of burnt caramel as well
@@SchwarbageTruck what was your recipe? and it's kind of like too much maltiness to the flavor.
Great comparison. Would you mind sharing which ph pen you use? I got an amazon one for $20 and its so unreliably bad... thanks!
I use the apera ph60. It's worth it
Background tracks 🔥
Hahaha there is only so much oompah you can find for free on the internet
Lutra at higher temps gives it that citrus flavor. If you want lutra to act more like a lager yeast you have to ferment at standard ale temps. 70 deg in my experience is perfect.
Interesting, I'll have to compare it. What about the pH drop though, I wouldn't expect any difference there due to temperature.
@TheApartmentBrewer only thing i can see is the lutra at the higher end of temperature makes an extremely violent fermentation which will cause more amino acid then if it was fermented at room temp. Id try another side by side with lutra and another lager yeast but do the lutra at room temp. I think the results will be more similar than this outcome.
Fyi i just checked the ph on my lutra cold ipa. 4.4, after 5 days at 70 deg
Did you dry hop that beer? That will raise the pH. Plus did you know your mash pH? That would be helpful in seeing if you pH changes were similar or different to mine
@TheApartmentBrewer yes i did dry hop it. 2oz for 2 days. So that might be the difference. And starting ph was 5.4
But i do think lutra at a lower temp gets more of a lager like cleanliness to it. And it was ready in 5 days. Ive been brewing for about 5 years and really enjoy all your content. Thanks for what you do.
BAVARIAN! Hahaha. I don't know why it tickled me so much the way you kept saying Bavarian.
Another great video. Your new outdoor space looks lovely. Congratulations on the promotion Sir!
Loving the glassware too, I love the darker color of these beers. Will stick this on the list for next season.
When you compare your lutra to the diamond.... do you think if you actually lagered the lutra it would make something even closer?
Excellent German pronunciation too btw.
Keep up the good work. One of my favourite channels.
I'm glad you enjoyed the video! After many weeks lagering in the keg I actually have found the Lutra batch to drift further and further from the flavor of the lager, which is remaining consistent.
Nice one! I especially like the rant at the end…
Sometimes I feel like that stuff has to be included
Well done video and contats on the promotion! Your experience here with Lutra seems to match up with my limited experience with using Lutra and a split batch that a friend did. I am wanting to try out Lutra fermented at different temps.
Thank you! I think it might have been a slightly closer comparison if fermented at cooler temperatures though.
Do you have to pay Iron Maiden royalties for use of their font on your merch😆?
Hopefully not!
Split batches are just the best way to settle things!
Yup!
Congrats to your new rank! Also want to ask about melanoidin malt is 5% not to much? Newer used it but I want to try out in a pale lager ( to mimic the decoction mashing ) and I hear it can be overpowering real quick. And its better to keep it around 2-3% in pale beers.
You might want to check out my festbier video to answer that question, went up to 8%. I think 5% is perfectly fine in anything pale, but you can go up to 10% in something very strong, dark and malty.