Omega says for lutra: "For the most lager-like profile, ferment between 68°F - 72°F." I feel like that would get you a better comparison maybe

Thanks for the feedback and I am glad you find the comparison videos useful.

I want to play with Lutra at different temps. I have heard people say that cooler makes cleaner beers and also that hotter makes cleaner beers. One study showed that Lutra produced the cleanest fermentations in the 80F to 85F range (where Voss was cleaner at low temps and more flavorful at hot temps). I have fermented Voss at various temps and I have not really seen a massive swing in character.

Let me know how it turns out. I am working on a Lutra video. I fermented a 5 gallon batch of Helles with a lager yeast and 2.5 gallons with Lutra. It was in the keg in less than a week and tasting pretty good after another 2 weeks in the keg.

I would love to hear how it turns out. I still have a few bottles from this batch left. I feel like the Lutra batch tasted much cleaner a when I opened the last set of bottles. I still want to try out Lutra at different temps and in a style like a Stout.

What was the final result?

Welcome aboard! There are a lot of quality breweries in Northern Virginia. I have been wanting to fit more Lutra batches into my schedule.

Thanks! I would say to give it a try. My experience with Voss is that at every pitch rate and temperature it adds a bit of a sweet orange character that I find pleasant. You may or may not enjoy it in a cream ale. Lutra or another clean Kveik might be another option. I hope to open up another set of bottles this weekend with my girlfriend and see what input she has. She does not have temperature control and is interested in a Kveik that will work well in the styles she enjoys (stuff like Stouts and Barleywines).

Thanks for the tip. I hope to give Lutra a try in something like an American IPA.

I typically fold over the pack and then either tape it shut or use a small clip. I then store that pack, along with a few other partial packs, in a Ziploc bag in my fridge. I have read others that store the packs in a freezer. I am usually using partial packs in 1 gallon sized batches, and will direct pitch without a starter. I have had good luck with this. If an open pack sits around for several months I am likely to toss it.

I purchased all my fermenters with the spigot and the spigot hole punched.

Ah, looking back at a few recipes I seem to often get in the 75% to 78% attenuation range with US-05 (though I only have a few batches recently with US-05). Mash temp can have a big impact on attenuation. I see this batch had a 152F target, which is a common target for me.

@@CascadesHomebrew Thats really odd. According to brewfather, I got more than 16 brews with us05 for the last year and never had less than 81% of attenuation with them. 150-150f range (IPA/APAs mostly). Average temperature is 22c. This yeast is a beast!!

I would agree that there are some styles that can be made well as a SMASH, but mostly just pale lagers using a flavorful Pilsner malt. Maybe something like a Saison or Belgian Single. There are a lot of base malts that are great, but a rather plain when used alone. Hop forward beers are generally better with 2 or more hops. I am more likely to enjoy a beer with a Single Malt but multiple hops, or multiple malts and a Single Hop.

I will admit I watched this one back recently to get some info, and my presentation was a bit forced and unnatural. The content is good though! I have been wanting to use Lutra again.

Thanks for the feedback. I hoped you enjoyed the content.