My first Kveik beer

[Darren Jeory]

Hi all, supping my first beer made using my new robobrew and Kveik Lutra...and it is effing class!!! Waaaay better than anything I've ever brewed!

My first batch and I'm already doing a better job than Carling...why are they still in business?

Anyway...as I mentioned above I used Lutra which is unreal but I can only get it from the Malt Miller and at £10 per packet plus £5 delivery. I have harvested some from this and it's currently in use on a pseudo-pilsner but my question is...given I want to brew traditionally bottom fermented beers and Lutra has delivered big time...does Kveik Voss also deliver?

I've seen some people brewing pseudo-lagers and say it's good ..while others are saying it's a bit citrus.

Anyone on here have any pearls of wisdom to share?

 

[Rodcx500z]

i found using voss at normal temps ok no orange flavours

 

[Darren Jeory]

So would you say that it ferments clean enough to have a crack at a pseudo-lagers?

 

[Rwilts]

No Knowledge on your question but well done on the brew, nothing like that feeling :)

 

[Darren Jeory]

No Knowledge on your question but well done on the brew, nothing like that feeling :)

Totally agree...before my robobrew I threw away as much as I drank... currently 5 deep tonight trying to find a flaw and I'm pretty happy with what I'm tasting

 

[Rodcx500z]

Yes a normal temps 18-19c

 

[Its 6pm somewhere]

Use voss all the time in my ales, love it but I push the citrus vibe by underpitching and pressure fermenting. Using it at a low temp with proper pitch rates will give you a cleaner result but not lutra clean. Novalager well worth a try, get a few packs of Mangrove Jacks M24 Versa Lager (it's repackaged nova). Keep it around 20c and it'll be done in 3 or 4 days...not lutra fast but plenty fast for a lager(ish) yeast. Don't be afraid to try 34/70, it'll work fine at ale temps, especially if you can pressure ferment. I don't have proper temp control, I pitch a few degrees higher than my desired ferm temp and wrap the FV in insulation, it'll drop a few degrees during the lag phase and then stabilise with the exothermic activity of the yeast, ALDC as an insurance policy and to avoid the need for a higher temp dyasitol rest. Took me a while to get my temps dialled in for my set up to work properly with each yeast strain on the first pitch and then subsequent repitches on the slurry (4 times with 46l batches in a 50l keg) but now I've dialled it in I'm getting great results.

 

[Its 6pm somewhere]

This is a Versa batch I pitched at 23c on Wednesday night. 12.5 the ambient temp

 

[RoomWithABrew]

If you like the Lutra and it's a cost issue, just dry out the yeast as per David Heath video.
I did this 4 years ago with my first batch of opshaug kveik and I'm still using it, just take a few flakes out of the freezer, throw it in the fermenter and away it goes. That first packed of lutra should last you a lifetime this way.