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The length is fine, great video (even a cameo from the cat). I choose to serve straight from the Fermzilla, just place it in a fridge.

Really enjoyed your video! Good info, well presented. I am looking to start fermenting in kegs, which will allow me to accomplish a very similar method as you taught here. Thanks and look forward to your next video!

Good content. Cheers from the US.

Solid video. I love Kveik! I prefer 10-12 minute videos in reference to your question.

I really like the transfer tip

What kind of videos do you all prefer? Longer or shorter (around 10 minutes), keen to know!

Nice vid! That Lutra is a beast and pretty amazing how you can get a drinkable brew in 6 days. Cheers!

Great content, I too use a fermzilla and closed transfer in exactly the same way. I haven't tried it myself, but have seen other KZfaqrs recommend a spray bottle with cold water to stop the boil over in an emergency !

Try skimming your hot break, that helped with my boil-overs.

Great video, thanks for sharing. I've got a Czech Pils lagering at the moment, used Wyeast 2278 and fermented at 10c for the best part of 4 weeks. Wish I'd gone down the Lutra route, I'd have almost finished the keg by now ! I boiled for 60 mins instead of 90 mins so I'm a little worried that I've spent all that time fermenting and lagering and it still might not turn out great.

Could you maybe do a vid on how to set up your equipment on brewfather? I have a 150L polsinelli system, it's a double vessel brewhouse but I don't know how to set it up on the app

Making one as soon as... Just bought a Kegerator and I'm looking for easy recipes to fill the 4 taps, cheers 🍻

I found if you do a first wort addition it helps reduce the risk of boil over.

I'm thinking about using a Oslo Kveik for a Dunkel. My homebrew shop doesn't have any Lutra. Have you tried Oslo before?

did you add any clearing agent like irish moss?

Have you try pressure fermenting lagers?

I've also had great results with Lutra. Did you cold crash and transfer at fermentation pressure (15 psi)?

How replace the Lutra Kveik ? Thanks

What temp did you ferment at?

Great video! I would add, no need to do a 90 min mash or boil when using kveik - 60 mins each perfect - less time brewing means more time enjoying the product :)

Yeah we've all had "too much liquid in" on a brew day and had a mishap! It's not a brew day without a beer though is it? 😜

Чувак, первый раз вижу Лагер на такой температуре. Я смотрю ты не очень то заморочился с температурой брожения и дрожжами, с водоподпотовкой и температурой промывки. Думаю ты так же как и многие (me too) занимаешься в формате хобби. Удачных варок, снимай больше. Ps И извини за мой Английский:) kzfaq.info/get/bejne/isB0dpRo06jFmoU.html

so you didn't really cold crash?

get an all rounder mate!

What exactly is the point of this minimum time grain to glass disasters? Go buy a case of beer to tide you over while you take a few more days to make a reasonably good product. That hazy beer? I'd sent it back and tell them it was "bad".

A pilsner with kveik. Whats up next? A pilsner with Black Patent?

Some of these comments are too harsh and/or too picky. Kolsch is a lager beer in ale temps, and in the BJCP guidelines. So don't get too grumpy now people. If Nikita finds it tasting like a lager, then it's worth a try. Without change, there would be no civilisation.

No lager yeast = no lager

The brewing method and recipe produced homemade, distillers beer, not lager. The steps required for producing lager and ale were skipped, and the high temperature denatured low temperature activated enzymes, Beta in particular, which makes strike and target temperature, useless. The brewing method, chemically and enzymatically, cannot produce lager, or ale, due to the way enzymes function, and chemical precipitation. Single temperature infusion is used in grain distillation to produce extract that contains mainly glucose. The brewing method has never been used for producing lager and ale because it cannot. At 65, 66, within one hour, Alpha releases the highest volume of simple sugar, glucose, from simple starch, amylose. Glucose is responsible for primary fermentation, and ABV. The more glucose, the more alcohol. The temperature is used in grain distillation for that reason. The high temperature denatures Beta. Beta is responsible for conversion, which occurs at 60 to 63, and for natural carbonation. During conversion, Beta converts glucose into fermentable, complex, types of sugar, maltose and maltotriose, which are the types of sugar that produces lager and ale. When conversion occurs, secondary fermentation takes place, due to maltose. Maltotriose is responsible for natural carbonation. Dextrinization and gelatinization didn't occur when the lager was made because the starch involved with the actions was thrown out with the spent mash. Amylopectin is heat resistant, complex starch that makes up the tips of malt, and it is the richest starch in malt. Contained in amylopectin are A and B limit dextrin, which are tasteless, nonfermenting types of sugar, and pectin. Limit dextrin, and pectin are responsible for body and mouthfeel in beer. The temperatures in homebrew recipes aren't high enough to burst the heat resistant starch, before Alpha denatures, and that is why the starch is thrown away, paid for. The only time dextrinization occurs in the infusion method happens when amylose contains a 1-6 link in the starch chain, which is extremely, rare. When the starch is thrown away beer overly dries and thins during fermentation and conditioning. It is one of the reasons why homebrew is artificially carbonated, and drank, green, basically from, a sealed secondary fermenter. To take advantage of the rich starch, the Hochkurz and triple decoction brewing methods are used, where mash is boiled. To produce pseudo, lager, the step mash method is used with under modified, low protein, malt. Under modified, low protein, malt is brewers grade, malt, and much richer in enzyme content, and contains more sugar, than high modified, high protein, malt. Weyermann produces under modified, low protein, malt. Gladfield produces under modified, malt. To determine when malt is brewers grade, or distillers grade, a malt spec sheet comes with every bag of malt. A malt spec sheet is used in brewing for determining the quality of malt before the malt is purchased, and they are online from every malthouse. Listed on a spec sheet are a bunch of chemical acronyms and numbers that tell a brewer all about the malt. Modification (Kolbach, S/T, SNR), and percentage of protein are listed. Brewers grade, malt is 40 Kolbach and lower, and contains less than 10 percent protein. The higher the modification and protein content, the less suitable the malt is for producing ale and lager. A brewing system that recirculates hot extract through a grain bed for long periods of time causes over sparge, which extracts tannin. Over sparge occurs when a large volume of hot extract flows through a grain bed sized for a small volume of beer. If 1LPM hot extract recirculates for one hour, 60L flows through a grain bed for a 20L batch of beer. It is similar to sparging a 20L batch of beer with 60L hot water. Tannin extraction is a time, temperature, pH thing, and that is why vorlauf is kept within 10 minutes. Skim off hot break as it forms and continue to remove hot break until it drastically reduces. After that happens add hops, and skim off second break. The extract will be cleaner, less hops are needed.