It would indeed. But it won’t kill the infection.
Anyway, a friend of mine already named the vinegar for marketing purposes: Schwarz-negar! Now I just CAN’T do anything else with it! ;D ;D ;D
That’s aptly named!
First thing I thought of was this is a mash up of German and Spanish, Schwarz meaning black and Negar meaning to deny in Spanish. Deny the black?
Sorry to hear about your loss though. I like Lutra a lot. It’s going to be my go-to Summer yeast. I could still use it in the winter, but now that things are colder, I have a room that sits at 60F, might be time to do some warmer fermented lagers and the like.
One question I have that is something I’ve noticed is - If one is to only chill their wort to 90-95F and pitch the yeast, would this result in a hazier beer because it’s not cooling enough? I never had haze issues before when chilling to normal fermentation temperatures, I don’t think, and so I’m wondering… Because this yeast goes into the keg BRIGHT, but has a decent amount of chill haze for a while.
Did a side by side with Lutra @67 F vs Bayern lager at 55F. Bayern lager was crisper, a bit more sulfur, and brought out the herbal hop character. Lutra was fairly clean, but had a noticeable apple/apricot kind of ester that came out more as it warmed up. Beer was 90/10 pilsner/Munich 20, with Aramis as the hop. It was 4.5% ABV with a 1.5 oz dry hop for 5 gallons. Both beers were nice, but I preferred Bayern if I’m trying to make a lager. Lutra finished fermenting in 2 days, and dropped pretty clear. Pic of the lutra beer below (above?). Beers were about 3 weeks old at tasting (1.5 weeks to ferment, 3 days to cold crash, 1 week to carbonate).
I think Lutra is cleaned than Oslo, but I’m not sure if there’s a place for it in my yeast bank. I think if I’m going to really try to make a lager, I’ll use a lager yeast and take my time. If I’m trying to rush out a beer, I’d probably pick a different style that allows for a bit more yeast character.
I wish I had the pallete to detect those differences. It was suggested to me that smoking in my earlier years killed my sense of taste so maybe something to do with it. I’ve just not been able to tell subtle differences in flavor/aroma between yeasts. The last couple batches I made with my re-pitched Lutra from last October. Still making an enjoyable batch (managed to make $7 worth of yeast stretch for like 5 batches so that’s cool too!). I’ve had others taste these beers and some remark “You MADE this?” rather than “you DRINK this?” so that tells me maybe my sense of taste isn’t too far off