Yeast advice

I'd say a Kveik strain would be your best bet for a fairly clean beer at those temps.

 

Lutra kveik is great stuff, go with that.

 

If you could keep the primary fermentation from exceeding 75 I would suggest US-05 to you.

A cheap/easy way to cool down fermentation is to place your fermenter in a shall plastic pan filled with water - this will operate like a heat sink.

Cheers!

 

I have used my bathtub with great success as well.

 

Refusing to bathe for the duration of a primary fermentation. An example of 'taking one for the team'?

Cheers!

 

I thought the same thing. US-05 is always the answer.

The fermenter in water is a great hack too. Place a wet towel over the carboy, in water filled pan, and aim a low speed fan on that. It will really wick heat.

Cheers.

 

I wouldn't advise this tbh - could lead to some unpleasant aromas...

 

A fermentation with Brett!?!

Cheers!

 

Is Lutra cleaner than Oslo?

 

I haven't used it, but by the accounts that I've read, Lutra may be the cleanest of all the Kveik strains.

 

I am not super familiar with all kveik strains, but I can attest that Lutra is VERY clean. Out of the several kveik "lager" attempts from my buddies, the Lutra is absolutely the cleanest and most lager-like of them all. I will be using it for the first time in the next few weeks for a schwarzbier "lager".

 

Ordered some of this yeast and was looking for more info on it.

I generally detest most Kviek yeasts. To me they all have this weird mouthfeel to them. From everything I’ve read it seems to be from excessive organic acid production as compared to standard ale or lager yeast. Thinking this yeast fermented a bit cooler (70s) might eliminate that or reduce it at least.

Any yeast nutrient or oxygen beta on this yeast in particular? Especially for a lower gravity wort which from what I can gather is what most Kviek yeasts struggle with without some help.

I’m not interested in brewing a lager with it but interested in how clean and potentially hardy it is.

 

I keep seeing this out there now, like there's not enough nutrients in the wort for a kveik to succeed. I call baloney. I just friggin don't believe it, not for one second. I will never use nutrient in a kveik beer.

 

I just pitched lutra on a “Märzen” cause I needed it ready by October1st for a wedding. Hoping you are right. I was looking for Oslo but were out so went with Lutra. I normally like using lager yeast but it’s not always possible. Oslo was crazy clean for me.

 

@ash111 All this which Kveik strain is the cleanest may be too much for you.
If you are able to get some Kveik yeast for your brew, given your circumstances, I think you will be alright. They tend to be worry free.

 

I don’t know how “baloney” it is. There’s definitely studies available that shows quite a bit more FAN consumption from Kviek yeasts. A lot of these yeasts were used for high gravity nutrient rich (raw) beers. A low gravity all Pils malt beer might not have enough FAN. American 2 row probabky not an issue. Definitely seen people talk about issues with low gravity worts.

 

This is an interesting point, as a lot of folks say that to get the full effect of kveik yeasts, you need to stress them.

I'm guessing that if you want the full spectrum of esters from a kveik yeast, go full on. Underpitch, no extra oxygen, no nutrients, push the temperature. If you want it to be clean, treat it as you would a lager yeast, or at least a continental ale yeast.

Does this seem reasonable?

 

Use a normal pitch rate instead of purposely underpitching, and I'm sure it will turn out good.