is that spuds mckenzie bar light for sale? I'll give you whatever i got

Love these types of experiments, would definitely be interested in seeing more vids like this!

Can't believe I never thought to pour out some starter into a vial to save for later! Great idea, will do that next time.

Love ur videos dude! Greetings from Málaga, Spain

I have fermented a hefeweizen and also a psuedo lager with Lutra at 90-95 degrees in my garage here in eastern NC. Held it at 15 psi and ferment was finished after three days. Cold crashed and finished carbonation in keezer. From brew day to cold fresh beer was less than a week. Cool crisp and clean beers.

I just picked up this yeast strain! I’m gonna brew with it tomorrow. I’m super excited!

Prost! I keep wanting to try a kveik yeast beer. This vid is helping me toward that goal. Thanks again. Big fan

You’re pumping out content like crazy!! I might have to charge you for the cost of my liver replacement... 😏

I just brewed this beer using a BrewZilla using your recipe. I made a starter with a Propper Starter and Lutra, kept some in a jar, and pitched the rest. And I've got my Inkbird set to 35C for the ferment-it started fermenting fast! I decided to ferment the batch with heat, based on your review. Thanks for the great video and review. Prost!

Super helpful video since temperature control has always been a struggle for me. Thanks!

Great stuff, Peter! Dig the video. Lutra is popping everywhere now!

Nice vid bro! Your content is just fun and chill! Thanks!

Nice vid! I may try this one next for summer. I'm currently fermenting an IPA with hornindal kveik at 90f and the color and aroma is just amazing right now in the fermenter! Keep up the good work!

Great video! Time to binge!

Love the vid! I knew nothing about brewing before this and now know a little bit more than nothing! Super fun to see what you’re doing here man

Your lady friend is wearing a field jacket liner. it's awesome.

Cool experiment. Really enjoying your content. Cheers 🍻

I understood.

This is awesome info man, I'm planning on doing a pseudo American Light Lager with Lutra, good to know I can probably push the temp on it. Cheers and it was great getting to see you on the hoppy hour last night!

Awesome video. Thanks.

Cool video! I just did sort of the same thing with Lutra but put it up against a lager yeast.

nice!! ill try it!

Just brewed a pale with some Voss Kveik yeast. All mosaic in the brew and dry hopped with Mosaic and Amarillo. I also pitched some Aromazyme from lallemand. Hard to say how much the aromazyme contributed to this beer as I didn’t have a side by side to compare notes since this was a 10bbl batch. Fermentation was not heat controlled but stayed at 93F for the majority of fermentation. Excited to get it on tap.

Definitely interested in these kviek yeasts that can ferment without temp control. Being in Texas, this will take some of that stress away.

I like the video! I'm subscribing. That said, I think a better comparison could be made by making a more clasically hopped lager. I suspect the Mosaic is covering up differences.

just made an octoberfest style marzen w/ kveik, cant wait to see how it tastes!

Thx, just wanting to continue to prove that kveik yeast has it's advantages.

You could really use a guest judge....🤙

Can't wait to try this. I have the yeast coming in this weekend. Maybe some more hoppy lager experiments?

hey peter - why did you shorten the mash and extend the boil on this one? thanks for all the tips.

Yo! I just brewed this (but I'm doing it no chill) it'll go in the fermenter tomorrow. I have a question, when you add flameout hops it shows as having no IBU's, but it adds bitterness, is there any way to predict the IBU's that you can expect from flameout additions? P.S. your videos are great, I won't be angry if you get around to making some more.

What heat wrap did you use? Total awesome video

Salt Bear hat? Are you OC local?

Peter I noticed you had spigots on your fermenters... I recently bottled a beer using a fermenter with a spigot and when I opened the valve a ton of bubbles rose up through the fermenter (big mouth), is there any way to prevent this in the future so I don't oxidize my beer right off the bat?

I'm extremely new to home brewing, but if I tried to replicate this at home would it still only take 9 days before I could enjoy the beer? or would it be several weeks of letting it sit in the bottles?

Does lutra also drop pH too much? I had very unpleasant pH drops with Voss

Any chance of a translation with the temps? I have no idea how many degrees freedom eagles there are in a degree Celsius

anyone know where to get those beer glasses?

Ive never even heard ledgends of anybody tripping SO hard that they added THAT much kveik .....5:28 What happened there im genuinley curious

Yeast will produce pseudo, lager, when the brewing method that produces pseudo, lager is used, which is the three temperature step mash method. The Hochkurz and triple decoction methods produce authentic ale and lager. Single temperature infusion produces moonshiners beer, which nothing can be done with to turn it into lager, or ale. In the infusion method, the richest starch in malt, amylopectin, is thrown out with the spent mash, so, efficiency goes down the drain, add to that, single infusion is the least efficient brewing method. Great conversion, nope. The high temperature denatured Beta. Beta is responsible for conversion at 140 to 145F. At 152F, Beta denatures, otherwise, secondary fermentation would occur, and the beer wouldn't need to be artificially carbonated. The high temperature denatures low temperature activated enzymes needed for making ale and lager, Beta in particular, which makes strike and target temperature, useless, for producing ale and lager. In homebrewing, the conversion step is skipped, as well as, dextrinization, and gelatinization because homebrewers are taught that ale and lager can be produced in a short period of time, at very little expense. If the steps that make ale and lager were used in homebrewing, the brew day would be hours longer, more work is needed, and more equipment, and higher quality ingredients would need to be purchased. The books for training brewers cost more than the average homebrewers, brewery. The recipe recommends American Pils Malt, and a one temperature rest that's used in grain distillation, which indicates the malt is, more than likely, high modified, to over modified, malt, more suitable for grain distillation, than for producing ale and lager. So, that you don't buy crappy, malt, you should learn about the chemical acronyms and numbers that are listed on the malt spec sheet that comes with every bag of malt, they are online from every malthouse for a reason. That way, you'll start to place the beer cart behind the horses. Regardless, of what you have been taught, the recipe made homemade, distillers beer, not lager.