Anybody have any experience with this yeast?
Looking for some info on a starter, Package says good for 5 gallons was thinking of experimenting and just pitching
Using it for an Anchor Steam beer clone
I pitched in 1 pack for 10 gallons of a 1.056 Pale Ale. I had read Kveik strains like plenty of nutrients and FAN, so the usual amount of Wyeast nutrient was used plus 1 tsp of DAP. It started fairly fast, finished quickly, and was clean.
How did it taste?
I don’t detect any off flavors from the yeast. The beer was a SMaSH of Mecca Grade Lamonta and Zappa hops. The Zappa hops are strong with a whole lot of stuff going on, they dominate. Zappa is a Neomexicanus hop.
I’ve made this same type of beer with other hops at the same rate. Zappa steals the show.
Nice!! I just went ahead and pitched the pack. I ussually no chill but decided to chill and pitch. let you know how it turns out.
In the winter? I am saving these strains for when it is almost impossible to ferment without mechanical attemperation.
My ferm chamber is currently cold crashing and I wanted to test my new Anvil Foundry out!
Late fall, still warmish, temperature controlled to about 85F.
Airlock activity in 5 hours
Yea, the Kveik are quick starters. They are typically done quickly, too (2-3 days often). I made a 3-day Vienna Lager with the Kveik strain and it turned out pretty well (I racked it off and cold crashed/conditioned in keg for another week). No one could guess that it wasn’t a lager strain. It mellowed further with a few weeks of conditioning in keg.
I just brewed a batch two days ago to try it out myself. 3.5 gallons of 1.044, 100% Avengard Pils malt wort got 1 pack of Lutra that I didn’t realize was 6 months old until it was time to pitch. That didn’t seem to matter since my spunding valve was pegged at 18PSI and bleeding off when I woke up the next morning. This is sitting in my 68F ambient dining room and chugging away nicely. I’m very interested in seeing how this works with my Motueka Pils recipe.
That of old yeast but still very usable plus the quick fermentation and a nice range of temp for fermentation it is what make kveik wonderful, sadly for me they flavor and aroma are not compatible with my beers, but I’m gonna try some farmhouse with it
Sorry to drift. Do you get any coconut from motueka? I have an “imperial pils” on now with sterling and motueka that has distinct coconut thing I don’t care for along with lemon/lime citrus.
Pulled a sample after 4 days very clean tasting but I’m getting a slight Diacetyl taste for some reason
I’ve never gotten coconut from Motueka, or Sterling for that matter. I get bit of spicy hops and a whole lot of lime zest from Motueka. Sterling gives me spice, sometimes a bit of floral, and lemonade at higher utilization rates.
Lutra still goes like a rocket at 67F in my experience. Pretty easy to find a spot that’s above that. The more I think about it makes it seem like a super charged US05.
I stuck it in our little mechanical room where our forced air heat is. It hovered around 68-71 in there and it took off nicely
I kegged my Lutra “Pils” yesterday, then chilled and carbed it up overnight. It’s pretty hazy still, but having drinkable beer on tap 6 days after brewing is a neat trick.
First impression is that this is a relatively clean yeast, but I wouldn’t mistake it as a lager. There’s a faint ester I’m picking up that is something like sweet pineapple, and a slight slickness or fullness in the mouthfeel like I get from WY3711. I’ll withhold making a final judgment until it has some time to clear. I like it so far, but I think I’d probably use it for a pale ale or fruit beer rather than a pale lager next time.
Yea I got almost a tropical aroma off of it. I dry hopped it and it’s getting kegged tonight.
FWIW, I’d let it condition in the keg a week or so before passing final judgment. Just my 2 cents.