What are you brewing?

[PaBz0r Senior Member Find all posts View Profile Close PaBz0r]

Oh yes, there's another kveik I want to try. Lutra. It just arrived at Cactus Craft, in dry form. Expensive, but seemingly super clean. I think I'll give it a shot in the future.

Shot, lot of good reviews on it

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Yeah exactly. Find what works and stick with it is what I like as well.

I do believe I'm full of crap, but ey.

Oh yes, there's another kveik I want to try. Lutra. It just arrived at Cactus Craft, in dry form. Expensive, but seemingly super clean. I think I'll give it a shot in the future.

Will wait for your take on it

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Haha it'll probably only be a while before I get around to using it, all my fermenters and stuff are filled right now.

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

No problem, as Im in no rush to change from Oslo yet

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Specially not at the increased price, but it is a dry yeast which does bode good for shelf life, so there's that.

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Adding on: I see it's an 11g pack, so similar pitch rates to traditional yeasts, which is great. Means you can pitch into a larger wort volume as well, considering it's a Kveik. They mention cleanest even at 32°C so it's way higher than Oslo.

Think I should give it a shot next month...

[Jitters Senior Member Find all posts View Profile Close Jitters]

please post your results in the thread we created a while back for it.

Dry Lutra (wortsandall.co.za)

Glad to see someone brought it in so quick

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Shot, I knew there was a thread for it on here. I'll post there once I've tested it.

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Shot, I knew there was a thread for it on here. I'll post there once I've tested it.

Will keep an eye out

Eye_Out.jpg

[SykomantiS Senior Member Find all posts View Profile Close SykomantiS]

Put in an order at Cactus Craft yesterday and grabbed a packet of Lutra.
I have a batch in the fermenter now and then another scheduled after that. Third batch will be the Lutra batch.
Wondering now if I want to pitch the whole packet and harvest, or make starters first and harvest/use that.

[Jitters Senior Member Find all posts View Profile Close Jitters]

Put in an order at Cactus Craft yesterday and grabbed a packet of Lutra.
I have a batch in the fermenter now and then another scheduled after that. Third batch will be the Lutra batch.
Wondering now if I want to pitch the whole packet and harvest, or make starters first and harvest/use that.

always the second one. you reduce your chances of infection, reduce stress on the yeast, and if you believe in genetic drift then you reduce that aswell as you stay closer to gen 1.

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Just mashed in an Irish Red. Slightly adjusted my malts and mash temp. Currently:

8kg Extra Pale
135gr Dextrin
250gr Munich Dark
400gr Munich Light
500gr Rye Malt
200g Roast Barley

Mashing at 69°C to get to those unfermentables. This beer is for a client for a wedding.

[Jitters Senior Member Find all posts View Profile Close Jitters]

what does the Rye malt add?

[BeerHolic Senior Member Find all posts View Profile Close BeerHolic]

what does the Rye malt add?

Fullness, rich, spiciness

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Yeah a slight spicy note, and it adds a specific note to the body I haven't been able to explain. It also adds a bit of red colour. This is very similar to the recipe I came second in the competition with. I slightly turned up the roasted barley to get a bit more colour (the colour was on the light side) so there's a 10% increase in roasted barley.

I also increased the Light Munich malt about 20%, and the base malts by 10% for a tiny bit more. I also upped the mash temp to get to the unfermentables as mentioned, because the biggest downfall of that beer was, according to the judge, the low body. I agree with him on that point, although I do have to add I don't agree with the lower score I got as a result. I was still perfectly in the acceptable range for the style, so I'm not breaking my head over that score. What I took from it was that my fermentation was on point, but it was a bit light in the body (and with this one I agreed fully).

It's a bummer I won't taste this one myself, but I'll make the same recipe again at the end of the month. Never a bad idea to have some IRA on hand, because I absolutely adore the style. I'll be making mine with either Lutra or Diamond Lager, so we'll see.