Thanks for sharing your thoughts and cheers!

As a Texan with no room/cash for chillers and what not this would be a great thing this summer. I’ve only brewed twice but to not just do ales will be great! Thinking about using a cooler with ice water into a coil in the beer if needed!

That's a huge compliment! Glad it was so good and brought some joy to people. That's what it's all about!

Well said!

I do agree with you for the most part. Call it what you want but tradition and history is great to remember and reference. I do for one like to know for my own knowledge that it's made with kveik. Not that it means it will be bad or whatever. I'm just a sucker for details. I consider Kölsch style beers lagers and this is similar to me. If you lager it, call it obergärige lagerbier. Some lager heads hate that lol.

I hope you enjoy it! Super easy beer to make!

Glad you enjoyed the video! I typically cut that stuff out for the sake of the video length, but it's not really anything interesting, just packaging

It's worth it!

It was awesome! I hope you try it out!

I love to hear stuff like this!! Welcome back!

@@TheApartmentBrewer Any experience on no-chill brewing?

Get it done!! Cheers!

I'm glad I could help you improve your brewing! I haven't gotten diacetyl with it before but it is still possible. Sometimes just letting the keg sit at room temperature is enough to help clean that up though.

If you use single temperature infusion and modern, high modified, malt, the brewing method and ingredients cannot produce ale and lager due to the way enzymes work and chemical precipitation. Since the brewing method and ingredients cannot produce ale and lager there is no reason for adding chemicals. Mash pH is important even when making single temperature infusion, home brew style, moonshiners beer. Increasing fermentation temperature to clean up diacetyl is only a blowout patch. The precursor is still in the beer and diacetyl will return during storage. When a diacetyl rest is used beer is krausened. Unless you are a pro at making diacetyl there is no reason for a diacetyl rest. I only produce lager and Pils and never had an issue with diacetyl but I do not use inexpensive, modern, high modified, malt, harvested yeast or yeast with a wacky name attached to it or the single infusion brewing method. It is difficult to produce clean, crisp, beer when conversion, dextrinization and gelatinization are skipped and when extract is chemically imbalanced, and unstable. Beer made with the single temperature infusion method may become home brew clear during conditioning with finings added but when the gunk drops out it takes with it malt and hop flavors. The step mash method is used for producing pseudo, ale and lager and the decoction method is used for making authentic, ale and lager. High quality, under modified, low protein, malt is used with the brewing methods. Unless you are using one of the brewing methods it will be impossible to produce any crisp, ale or lager. Using single temperature infusion you will produce crisp, moonshiners beer that is made from the lowest quality, extract that can be made from malt that is capable of making alcohol. The brewer that made the beer used a rest temperature at 148F because someone told him that some kind of homemade style Pils is produced at the temperature. The only thing different that goes on at 148F versus 149F (moonshiners use 149, 150F) is that Alpha works a little slower and releases less glucose at 148F and he thought by extending the rest to 90 minutes Alpha would not denature and continue to liquefy the reducing end that forms when Alpha liquefies the amylose starch chain at a 1-4 link. The problem is that Beta denatures at 148F and conversion will not occur. The brewer would need to purchase a secondary fermenter if he did not skip the conversion rest. But then pressure carbonating during primary fermentation would not work. The other problem is that the brewer uses modern, high modified, malt, which is much less rich in enzyme content than under modified, malt and there is a very good chance that after 60 minutes at 148F Alpha denatured and when Alpha denatures nothing else occurs. He would have been better off resting the mash for 45 minutes at 140F because the low temperature preserves Alpha and conversion would have occurred as well as liquefaction. After the rest at 45 minutes mash temperature should be increased and the mash rested for around 10 to 15 minutes at a higher saccharification temperature so that Alpha releases some sweet tasting sugar. Fast fermentation was invented by a home brewer that uses single temperature infusion, which cannot produce ale and lager and performed experiments on chemically imbalanced, unstable, moonshiners beer. There is nothing that a home brewer or craft brewer can experiment on that has anything to do with producing ale and lager because single temperature infusion cannot produce the beer. Weihenstephan and the IOB have done them all, anyway. Fast fermentation occurs without any problem when wort contains mainly, highly fermentable, glucose, especially when distillers yeast, yeast nutrient and high fermentation temperatures are used.

Haha my heart sank a bit when I saw it was empty lol

I missed this comment somehow! Hope it went well for you!

I'd say I more often prefer using a real lager yeast as well but it's fun to see how close you can get. Cheers!

Join the dark side Haven! Imperial Global at 75F+ is the way 🙂

It is purpose built for the ultra hot climate you guys have!

Can you find Mangrove Jack M12? That’s Voss Kveik. Ferment at around 85F and give it plenty of nutrient.

i actually did a NZ pils with lutra in july as well. i didnt even look at the results when i first kegged. i went from cold crash to keg with gelatin to not take any chances

The secret ingredient I think is white labs clarityferm. You get tons of chill haze with kveik if you pitch hot so this really helps to get rid of that. Gelatin usually does a pretty good job but it's not 100% successful for me sometimes

@@TheApartmentBrewer I always forget about that until brewday and my shop never has it. One day I'll order it in time lol

@@cmcurran5 dont know where you are geographically, but where i live its marketed as Brewers Clarex

@@TheApartmentBrewer actually I had never have that happen to me altough I´ve been pitching most Kveik ats 28C (82F). I just had one time where I brewed a Cream Ale with Lutra and it didn´t drop out. I think it was hugly a function of the pH that I didn´t account for at all. Now that I am using Brewfather with a pH estimation I alaways get really bright beer.

They'll be coming!!

Hope it turns out well for you! Yeah it is one of my favorite glasses

Well said!

Nailed it. If someone gets sniffy about it, ask them not to use refrigeration or electricity next time - if "traditional" is the only way they'll brew. Then wait for the long pause. We can all brew as we please. What matters is outcome. I've had people love the simplest smash beers I've made. And have also seen them not finish their glass with my most technical brews. You can see it in their eyes as they taste.

Very nice!

A tasting after a week: cloudy pale golden color, very little foam, aroma: malty, hoppy (similar to Czech beer), a bit of fruity, taste: dry, quite hoppy, a bit sour, lime, not much body. A bit refreshing, but not rounded and balanced (more hoppy). More similar to Sour Ale/Berliner Weisse, than lager. Let's see if it mellows out with time. Not bad for the first try, but I have a lot of notes what to improve the next time. 😅 It was a lot of learning. I think the lime notes may come from the actual lime and/or Lutra Kveik at high temp.

Dang I would love to do something like that!

Did the culture perform as well as the parent one? How much of the culture did you use? Have you experienced an increase in off flavors with multi generational yeast?

Glad you enjoyed the video!

Awesome! I'm glad it turned out so good for you and you enjoyed the brew!

Thank you! I don't have them in Brewfather, sorry!

@@TheApartmentBrewer no worries!

Thanks!

Happy brewing!

It's on my list to brew with, although sounds very similar to the properties of saflager w-34/70

Ohhh that sounds delicious. What a great beer style!

I used plain spring water. Very very low neutral mineral profile, practically zero sulfate or chloride. Pilsners really need to have very soft neutral water

That's great to hear!

That's great!

Standard 3/16" ID 5 ft nylon lines at 8 PSI

There is certainly something quite pretty about a crystal clear beer in a pilsner glass! 34/70 would be perfect for this beer

Yup force carbonation is perfectly fine.

Hahaha it was a great pain and burden to bear for all of you but it was a sacrifice I was willing to make

I found skare to be much more similar to a German lager yeast than lutra in that it did not produce as much of a citrus note. It may be a brewing process thing though.

That is a perfectly reasonable way to do it.

@@TheApartmentBrewer thanks!

I use the Spike TC100 heat pad which only works with their fermenters but if you have a chest freezer a seedling heat mat works great. There's a ton of them on Amazon for about 20 bucks

Potentially

Exactly!!! This is why it's so much fun to push against the norms of homebrewing. Cheers man!

Interestingly enough I hit 5.4 pH with no acid adjustment in the first batch, but actually hit 5.6 in the second one. Not sure exactly how that happened but it helped. You can use slaked lime to raise the pH in a pinch if needed though

So it's either this video: kzfaq.info/get/bejne/psWZhsZomZ6ZnIU.html or this one kzfaq.info/get/bejne/nbJpnLlj1auxhIE.html. Never got removed but the algorithm may not have shown it for a while. Mt Hood are great hops, hallertau derived. Just pay attention to the alpha acids and it would be a great beer.

@@TheApartmentBrewer Thanks for the reply.

Not sure about using ekg, maybe to bitter but I don't know if it would work with Hallertau to get you that classic pils character

mine turned too sweet despite the amount of saaz 😢

@@Lucait Lutra won't attenuate as well as a lager yeast will but some of the attenuation depends on mash temperature, yeast nutrition, wort oxygenation, etc. I would suggest trying another brew with it and see if you get better results.

@@jasongarland3165 i ‘ll put here the recipe

I'm just used to pitching at a higher rate, and I think that helps a lot. I also agree it benefits from a few extra days in the fermenter or the keg to clean up, as any beer does

@@jasongarland3165 used double the nutrients and allso phosphates

Is it is still hazy or has it clarified? A lot of that mouthfeel crispness will cone once it has been stored cold for a week or so and clarified.

@TheApartmentBrewer still hazy indeed. Patience is the word I guess... ;-)

Not gonna be a problem

Yes it can!

I'm not totally sure on that. Theoretically it should be able to bottle condition like any other yeast but the lower temperatures than its ideal fermentation range may slow that process down

Skare - its another kveik blend, but I believe Escarpment Labs Krispy is an isolate of the skare blend.

@@TheApartmentBrewer awesome! Thanks so much for the info!

Glad to help!

5.5-5.6 and usually I take the reading 10 min into the mash

Haha it's the worst!

Voss is definitely a more expressive yeast than lutra, I seem to get orange and earthiness out of it mostly but lutra is going to be mostly clean and maybe a bit lemony

I encourage you to try it again with real ingredients. Mr Beer kits are notoriously awful

@TheApartmentBrewer I can second that with the mr beer kit. Tried that several years ago and tossed it all in the trash. I have now moved to all grain brew in a bag and will never go back to extract. Thanks for the videos!

Congrats on the lager! 34/70 is a great yeast. Kveik is a bit quicker on the fermentation but it does quite well. Cheers!

5.2 AA im using

Should be perfectly fine!

No you don't have to, if you can get your fermenter close to freezing temps it can be done that way as well

Potentially, you'd probably get similar results.

I just did it your way and hit all my numbers spot on. I didn't use gelatin to clear but I think I'll have to. 2 weeks in keg and not clearing much.

That's odd, I've always had it hanging in solution forever and it's a pain to get it to flocculate. Are you pitching hot as well?

Honestly, Lutra. Kveik is about the only thing you can pitch at those temps and lutra is the only dried one

@@TheApartmentBrewer Voss is available dried

Ah you're right, totally forgot

It's just a great yeast! Clarityferm definitely helped me out a lot with this brew.

So I actually had to reorder ingredients and wait for them to come in so it was several weeks before I got to re brewing it

there’s potassium bicarbonate,calcium citrate, magnesium oxide , sodium chloride and sodium bicarbonate in Costco purified water,is that considered neutral/soft water?

Probably pH related I would assume. If you aren't getting the hop character you expect I'd double check how fresh your hops are or if their total oil content is any lower than the Hallertau Tradition I used.

@@TheApartmentBrewer Have you ever corrected pH once the beers been kegged?

Only once for a beer that was too acidic but it did not work

Thanks! Cheers!

It looked like this in a week, but honestly I'd say it starts to peak after a good 2-3 weeks.

Maybe you could help me out here Steve. I brewed this more or less according to your recipe, in fermenter between September 29th to October 4th. Temperature about 33-34 degrees Celsius. Hit FG within a day. Used clarity ferm when pitching and gelatin when kegging. Now 3 weeks later... EXTREMELY hazy, have poured 3 pints, and not really pleasant, got a bit of a yeasty bite to it. Do you have any idea what might have happened here?

Are you using a straight dip tube or a floating dip tube? You could be pulling off yeast cake at the bottom still if you've only poured 3 beers

@@TheApartmentBrewer yes it's a straight dip tube on a 10 liter keg... I'll pour a couple of more pints and see if it improves. Thanks!

Thanks! Cheers Tom!!

Yes!! Sounds delicious!

Exactly what I did last Fri for a Dark Czech Lager! Awesome results.

@@vruychev Yes, it brings out a lot of flavor, color and connection to the process. A beer, podcast and decoction mash because "hygge" instead of hard.

If you have the time for it it can be a very rewarding thing!

Are you sure you know what the decoction method is? There are two decoction methods, the triple decoction method and the Hochkurz method, which one are you brewing with? Never in the decoction method is mash rested overnight at a temperature that activates enzymes. Mash is rested overnight at 11 to 13 only when a certain type of malt is used. An hour after you tucked in the mash all nice and warm Alpha denatured and nothing more occurred during the overnight rest except for maybe tannin extraction and the formation of a lot of protein sludge. What do you do in the morning to finish the brewing process?

@@michaeljames3509 Quiet kids, the professor for the class which nobody signed up for is here. But since you asked: mashing overnight helps with efficiency (yes I've done it many times and have data to support my claim); more tannin would come from base malt if I brew it with tea or soak wood in it; as the temp drops one reverses the "ramp" technique - instead of starting low to high, you go the opposite way; modern day home-brewing is exceptionally good at temp control, decoction is done primarily for taste only, as all "mash rests" could be achieved with a push of a button; so in summary - mash base malt only overnight, decoction twice in the morning, add the adjuncts for 30 min for color, yank the grains and then boil.

That make sense to me. Lutra requires a lot of hot-side changes to get that same character, its not just a magic yeast that will solve all your problems. If one has a pressure fermenter its probably less headache to just pressure ferment lager yeast.

Not yet, but I don't see why there would be any issues with it.

Should be interesting, I bet it would work pretty well. I've also got an Oktoberfest Marzen on lutra right now but at 90, so I hope it goes the same way!

@@TheApartmentBrewer maybe I'll wait for your video before I commit to that temperature. This will be my 3rd brew. I used lutra on a blonde ale recipe fermented at ~85F. Turned out pretty good.

Yes, I've never tasted it in my kveik beers. The yeast is actually biologically far less likely to produce diacetyl than other ale yeasts. It could be glycerol though, try adding in more yeast nutrient to help out with that stuff

Yup!

Drank my whole first batch before the video was ready!

Nope, I usually don't need to sparge. I set my recipes up to hit my desired preboil gravity without sparging

Because I never got around to filming the tasting portion of the video and just ended up drinking all the beer before that point lol.

@@TheApartmentBrewer horrible situation to have had🤣

Biologically this yeast has evolved to ferment at higher temperatures and quickly, its not a lager yeast at all. What are the biochemical issues you are referring to?

Glad you enjoyed it! Yeah it's a great yeast for those styles. Haven't tried a pseudo-anything with notty but like you said it doesn't play well when its warmer

It's a very capable yeast, if you know how to use it properly. Nothing beats the turnaround time though! You're always going to have those people but they basically make themselves irrelevant at some point. It's not the word of God

@@TheApartmentBrewer I've had people tell me that I "don't respect the beer" really? calm down champ it's an inanimate object it's gonna be ok

Cheers! I have a heat pad I use for the kveik but for the lagers I'll just use a standard chest freezer with temp controller. That can get pretty warm too with a seedling heat pad inside of it

30 + Celsius? Yes I did!

May have been a pH related thing. Kveik tends to drop the final beer pH further than normal yeasts, and I've found that with slightly higher mash pH this can be compensated for.

That's intentional. My recommended improvements are always just that, recommendations, even though I liked the rebrew better

@@TheApartmentBrewer Clarityferm going to be a regular addition now?

I wouldn't say it's going to be the regular. It's kind of expensive. But it might make an appearance from time to time

It is unfortunately kinda costly!!