Omega Yeast Lutra Kveik
Lalbrew Premium Series Voss Kveik Style Yeast
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I've made two pseudo-lagers with this yeast. Both were excellent. On the last one, I split the batch and fermented half with this yeast at 70F, and half with W-34/70 at mid-50s. They came out very similar - I slightly preferred the Lutra version, which was subtly fruity, but my daughter liked the W-34/70 version, which was a bit sharper in flavor.
So part of the trip had to undergo lack of refrigeration. I'm gambling on the fact that this yeast will remain hardy for a day/week yet. As soon as I got it, it went back into refrigeration; but I have yet to get the time slot to cook the dextrose water and mix the filtered cooling water into that to pitch the yeast at the right temperature. But I'm counting on it!
Basically, this is perfect for making highly drinkable product quickly. As good, or better, results as a good lager yeast with a fraction of the production time. No off flavors and ferments dry. Basically, I won't be going back to traditional lager (or ale) unless I am goofing around. It is that good.
My fermentation frig died and was a requirement for brewing in Florida. Kveik strains can ferment at room temperature with a clean finish. I fermented an Oktober Fest style with Lutra Kveik and it is wonderful. Who thought I could brew at 78 degrees F? Love it!
Pitched at 85, let it ferment at room temp somewhere in the 70's. 1 packet, no starter, went from 1.053 to 1.009 and was dropped crystal clear when I kegged at day 10. I do not perceive any added flavors from the yeast. This is more clean than any Ale yeast I have used. It did not produce the green apple or sulphur I normally notice with most lager yeasts either. Will be using again often.