This is a truly amazing yeast. FAST FAST FAST, very clean profile ( essentially neutral). I have brewed 6 batches with it so far( 4 with liquid and 2 with dry) essentially all were done fermenting in 3 days .OYL-071 has allowed me to brew lager (pseudolager?) style beers without temperature control. I packet is plenty for a 5 gallon batch, you will see airlock activity within hours. Floculation is high. Attenuation is very high.
A friend gave me a 2yr old dry pack and I made an english mild with leftover ingredients not expecting much. It fermented out so fast. Must have had low viable amounts. Can see overpitching as an issue with fresh
I've brewed my first SMASH (Vienna + Ella) with this dry yeast and it was really good and clean. I'm currently carbonating a Maris Otter (+ Cascade) SMASH with yeast harvested from that original batch, the FG sampler tasted decent!
I find your videos very inspirational and educational. Lutra is now available in the UK from The Malt Miller, an excellent supplier with great customer support. A 20C fermentation temperature with Lutra to produce a clean crispy lager is in the same range of many other ale yeasts. Would I notice a difference if I used S04 instead, knowing that it may take an extra 4 or so days to complete primary?
I have used liquid Lutra a lot. For pseudo lagers, I have gotten best results building 1 pack with a 1L starter for 24 hours then fermenting at 68 degrees F. For clean IPA's and American Style Stouts (basically replacing Chico yeast) I have gotten great results fermenting at 95 degrees F with one packet, no starter necessary.
Great video!!!! Really love Lutra but really do not like to buy liquid yeast. Great to now have this in dry sachets, I hop that Omega and White Labs do much more of this rather than keeping with liquid yeast.
David, most of your recipes that I have seen recommend fermenting at about 86F for 7 days. I'm in the midst of a ferment at 90F and it seems to have finished after a day.... Is there any harm in leaving it in the fermenter a longer than 7 days?
Really like the specs on this. Good attenuation and high alcohol tolerance, so will surely give it a go. But this has to be the most expensive dry yeast on the market. It's more than twice the price of Lallemands Voss where I live.
But surely the price matters very little if you can crop and store yeast from every brew. So one pack can go a long way. If you can do that in your set-up obviously.
You can stretch one packet out to many brews by top-cropping and preserving the yeast. Even if you just harvest once from your first brew, you should have enough in store for a couple more, and you can then repeat the process. David's made good guides on that as well.
Yup. I've used Lutra Kveik for, I think, 5 out of my 7 brews over the summer, and I only purchased it once. I have almost a quart jar full of the stuff, and have started using it in my breads, too. Though most of the time, since I carbonate in the bottle, I just drink a beer, swirl the bottom, and dump the sediment into my dough, so it doesn't even come out of the bulk jar. At this point, my surplus yeast gets integrated into compost more than it is used for beer. I'm sure at some point, since my home isn't a high-end laboratory, it will get contaminated with something and I'll have to replace it with a new packet. Still, considering the ease of reusing yeast, it's cost is among the least of my worries.
Thank you for the info David. I've got a question about the fermentation, for example for us05 i've got the beer 14 days for clean subproducts of yeast and then cold Crash. If this yeast ferment with 3-4 days, how days you have the beer at the fermenter? Or It isn't necessary with this yeast. Thanks for your effort.
Hi Marc, with all kveik yeast I leave transfer for a week after pitch to allow for yeast clean up no matter if the fermentation is done in 1-4 days. You can then start cold crash or transfer depending on your process or setup
Hi David, what temp would you recommend I ferment an American Wheat beer at using Omega Lutra? And do think Lutra is the right Kveik strain for this style, or might Voss be better?
David, perhaps it would be useful to talk about how to clear these Kveik strains, since that seems to be a bugbear that catches one out way after fermentation. Time saved in the crazy primary ferm times is lost in waiting for this sludge to clear. At this point I'm pretty sure I have a presentable beer quicker with US-05.
Is there any benefit to "rehydrating " this yeast like So-4 or US-05? I dont know if it helps or not but some recipes have me rehydrating those Safale strains, usually for higher abv batches.
Can't wait to see one of your pseudo lagers with this yeast, curious about pitching rates and temperatures in particular. I've got 7 packets ready to put to use!
Thanks for the guide. I'm planning on brewing a small batch of pseudo lager for Xmas and want to bottle it. Will I need to add CBC-1 to the bottles with this kveik product?
Thanks for this video David, very useful information as always! I plan to brew bohemian pilsner , german pilsen and kolsch. I will try and test with pressure and without pressure and will share the results. Gathering info now about how to make a international lager with Lutra, and, again, will share results to the xcel spread sheet for pressure ferm Many thanks Kala Wela 🤟😎🤟:)
Smell your liquid omega yeast packets before use and always have a backup. I've got gotten pre infected packets more than once. The dreaded band aid. I've switched to dry yeast and not had a problem since
Hi, I have used lutra yeast a couple of times and brewed a good pseudo lager. However recently I tried to repeat my previous recipe and have ended up with a slightly sour beer. I am unsure whether this was down to the yeast (as I had run out of nutrient so did not add any to this brew) or whether it was down to the lactic acid I added to the mash. Brewfather had my mask ph at 5.4 after adding 10ml to a 25L batch. I live in Norfolk where the water os very hard so I was trialling using lactic acid. What do you think the most likely cause of the sourness is? There were to many changes in variables to be sure.. I will repeat again with half the acid and put some nutrient in too. 😢
Thanks for this video. I have a packet in the fridge ready to try. Have you had any success harvesting it? Would be a good way to make an expensive packet go further. That is also a high pitch rate recommended considering it is Kveik is it not?
Thanks 🍻 I have not tried harvesting this yet but only once harvested this will have its natural formulation. The formulation will be Omegas own when in sachet form. This dictates pitch rate.
Certainly I have been enjoying the results personally. Naturally this is all personal taste based, so you will need to try it to see where it is for you. Like other Kveik this is very useful for cutting down conditioning time on bigger ABV styles compared to regular yeast like US-05
My screw-up. I used the lutra dry, whole packet for a 5-gallon IPA, post boil SG 0f 1.082, and added Fermentis yeast nutrient at the low side of their recommendation 1tsp / gallon. I turned into a runaway train. I had a spunding valve on the gas side of the keg fermenter and later when I looked in the morning, I thought it was still at zero. It was actually pegged on the backside of zero, 50 -60 psi! I put a blow off line and got a lot of foam ( the keg started with 5-6 inches head space). 4 hours later it is still bubbling away in the blow off bucket. I am hoping for the best. Do I want to avoid yeast nutrients with keviek in general?
Top fermenting I suppose? Moreover I have a few dry original farmhouse strains dating back 4 or 5 years in my yeast bank, do you think that it is worth keeping those or just switch to the lab strains?
Great video David. There seems to be a shortage of info out there regarding batch priming for bottling lutra fermented beers; can you offer any guidance on priming rates & temps or the correct use of online calculators? I'm keen to brew a lutra pilsner but would prefer to have all the answers up front! 👍 👍
Hi Luke, I have not made a video about this. I would suggest looking at the Brewers friend calc here:- www.brewersfriend.com/beer-priming-calculator/ It is easy to use and if you scroll down the there is a guide to co2 volumes range by style. I do suggest you watch this video though as it is kveik:- ua-cam.com/video/M93VE5fk94A/v-deo.html
Great video as always. I have a question regarding the pitch rate. The packet says 1-2 packets per 5 gallon batch. You've previously stated that some commercial kveik instructions are actually over pitched, is this the case here? Can I get away with half a packet per 5 gallons for example?
Thank you. This kveik has its own formulation, so its different from the sachet. According to Omega the lower pitch rate is best used when fermenting this at higher temps irrespective of SG.
@@DavidHeathHomebrew very good, i will watch this space! I watched the recent AHA talk by John Palmer and interestingly he isn't a fan of pressure fermentation at all. You can't argue with the results though i.e. tastey beer!
Hi David, I'm a huge fan of your work and sharing of homebrew experience. I want ask you a question about co-fermentation with this yeast. Do you think it is possible to pitch Lutra after 2-3 days with WY2565, for a fast turn-around Kölsch, but still with the nice flavor from my favorite Kölsch yeast?
Thanks Simon. Ive not tried a cofermentation with Lutra but I notice that its a very fast fermenter even at low temperatures. The best results that I have had with kveik cofermentations is from copitching. So I would probably try a kolsch yeast that will work well at temps lower than 20 so that the Lutra is still pitched at the same time but slowed.
I wonder if you ramp up temperature after a while. Omegas data sheets are sub par and I’m thinking if I should rack from 20 to 22 after a couple days. Also have you considered increasing pressure for the last 10 points saving time??
The temperature range is interesting to me as I am not convinced of my ability to hold a 30+ degree fermentation. I suspect somewhere in your output you have given much information regarding Kvick put I have not retained any because of my fermentation limitations but at the moment my brews fermnt out in 5ish days and I keep it on the yeast for another seven for the yeast to clean up. Do you have anything in your output which mentions how Kvick manages this?
Certainly kveik will operate at lower temps but for those where ester flavour is desired the higher temps are key. Naturally this does not apply to Lutra :)
This could be caused by using too many hops, longer boil times or issues with your water profile as just 3 examples. It is unlikely to be down to yeast though.
It has happened to me too; a lingering bitter aftertaste. Once I started buffering my water with lots of minerals PH didn't drop as much and the note was gone.
I finally picked up a pack of these. They definitely have an uncanny resemblance to Lallemand yeast pack and product of Austria definitely confirms the producer. I quite like Lallemand products they seem to be pushing dry yeast. I find most of the dry yeast I use is Lallemand (it used to be fermentis). Hopefully we will see more dried omega lines (having said that maybe blended cultures won't work well). It would be interesting to see some dry vs wet testing
great video as always. Delighted to see that in more recent videos you've stopped using the stock photos of scantily clad women with beer too. This industry and hobby needs to be more inclusionary. And that's a positive step. Some of the best judges and brewers in this world are women.
I love dry yeast. In the Netherlands if you are reading, Braumarkt or Brouwland, please stock this ASAP! :)
Yes, it is certainly my preference too.
Fyi Braumarkt went bankrupt recently. Tbh stock was one of their issues.
Sad to hear
Great info. Brewing a pseudo festbeer tomorrow with this
Thank you 🍻 Enjoy 🍻
Just picked up a packet at my local homebrew shop. Can't wait to use it. Thanks for the video! - John
Cheers John, I hope to see you guys cover this :)
Thank you very much for breaking down these different yeast strains, and making them easy to understand for the rest of us. Cheers 🍻
Cheers Sean 🍻🍻🍻
This is a truly amazing yeast. FAST FAST FAST, very clean profile ( essentially neutral). I have brewed 6 batches with it so far( 4 with liquid and 2 with dry) essentially all were done fermenting in 3 days .OYL-071 has allowed me to brew lager (pseudolager?) style beers without temperature control. I packet is plenty for a 5 gallon batch, you will see airlock activity within hours. Floculation is high. Attenuation is very high.
Sure is golden this stuff Sean, I totally agree!!
A friend gave me a 2yr old dry pack and I made an english mild with leftover ingredients not expecting much. It fermented out so fast. Must have had low viable amounts. Can see overpitching as an issue with fresh
Awesome, glad it worked out.
Perfect timiming I literally searched this topic yesterday. Great video
Great, many thanks Alex 🍻
Thanks. Lutra it is for lagers made in summer time in Canada !
It certainly works everywhere :p
I've brewed my first SMASH (Vienna + Ella) with this dry yeast and it was really good and clean. I'm currently carbonating a Maris Otter (+ Cascade) SMASH with yeast harvested from that original batch, the FG sampler tasted decent!
Great to hear Andre 🍻🍻🍻
I find your videos very inspirational and educational. Lutra is now available in the UK from The Malt Miller, an excellent supplier with great customer support.
A 20C fermentation temperature with Lutra to produce a clean crispy lager is in the same range of many other ale yeasts. Would I notice a difference if I used S04 instead, knowing that it may take an extra 4 or so days to complete primary?
Great to hear. Yes, S04 is very different. For at start it has a fruity flavour and aroma and it not as crisp.
Really loving Lutra for my Pale ales. I still find it a little fruity for a "lager" but it also did pretty well in my koslch. Cheers!
If you ferment at 20 it should be ultra clean.
Definitely informative David!
Cheers Ken :)
I have used liquid Lutra a lot. For pseudo lagers, I have gotten best results building 1 pack with a 1L starter for 24 hours then fermenting at 68 degrees F. For clean IPA's and American Style Stouts (basically replacing Chico yeast) I have gotten great results fermenting at 95 degrees F with one packet, no starter necessary.
Great to hear your experiences. Many thanks for sharing.
hi david thanks for all the videos - can you ferment with omega lutra at lower teperatures?
Hi Gary, from 20C is recommended. Ive not tried anything lower.
Sounds promising, looking forward to that. 👍to you grate work!!!
Many thanks Allan :)
Great video!!!! Really love Lutra but really do not like to buy liquid yeast. Great to now have this in dry sachets, I hop that Omega and White Labs do much more of this rather than keeping with liquid yeast.
Many thanks Alan. Yes, I stick with dry myself usually.
David, most of your recipes that I have seen recommend fermenting at about 86F for 7 days. I'm in the midst of a ferment at 90F and it seems to have finished after a day....
Is there any harm in leaving it in the fermenter a longer than 7 days?
Hi Michael, as long as it is left unopened this it will be fine for a month or so.
Can´t wait to try this yeast. Unfortunately Omega is not in Brazil yet.
At least in dry form its easier to import :)
Really like the specs on this. Good attenuation and high alcohol tolerance, so will surely give it a go. But this has to be the most expensive dry yeast on the market. It's more than twice the price of Lallemands Voss where I live.
Yes, this yeast for sure has great specs for variety. It is not cheap but it is very unique.
But surely the price matters very little if you can crop and store yeast from every brew. So one pack can go a long way. If you can do that in your set-up obviously.
You can stretch one packet out to many brews by top-cropping and preserving the yeast. Even if you just harvest once from your first brew, you should have enough in store for a couple more, and you can then repeat the process. David's made good guides on that as well.
Very true
Yup. I've used Lutra Kveik for, I think, 5 out of my 7 brews over the summer, and I only purchased it once. I have almost a quart jar full of the stuff, and have started using it in my breads, too. Though most of the time, since I carbonate in the bottle, I just drink a beer, swirl the bottom, and dump the sediment into my dough, so it doesn't even come out of the bulk jar. At this point, my surplus yeast gets integrated into compost more than it is used for beer.
I'm sure at some point, since my home isn't a high-end laboratory, it will get contaminated with something and I'll have to replace it with a new packet. Still, considering the ease of reusing yeast, it's cost is among the least of my worries.
already ordered this few days ago for Hard seltzer brew I'm planing . i hope this will turn out to be clean as they say
Great. Go with 20C and it will be super clean.
Thank you for the info David. I've got a question about the fermentation, for example for us05 i've got the beer 14 days for clean subproducts of yeast and then cold Crash. If this yeast ferment with 3-4 days, how days you have the beer at the fermenter? Or It isn't necessary with this yeast. Thanks for your effort.
Hi Marc, with all kveik yeast I leave transfer for a week after pitch to allow for yeast clean up no matter if the fermentation is done in 1-4 days. You can then start cold crash or transfer depending on your process or setup
Hi David, what temp would you recommend I ferment an American Wheat beer at using Omega Lutra? And do think Lutra is the right Kveik strain for this style, or might Voss be better?
Hi Garrie, both will work but lutra is cleaner. I would suggest 20C for either for this style.
@@DavidHeathHomebrew thanks David, I appreciate it!
Cheers 🍻🍻🍻
David, perhaps it would be useful to talk about how to clear these Kveik strains, since that seems to be a bugbear that catches one out way after fermentation. Time saved in the crazy primary ferm times is lost in waiting for this sludge to clear. At this point I'm pretty sure I have a presentable beer quicker with US-05.
Fair enough. The methods are really no different though, as covered here:- ua-cam.com/video/xwtJtBAj5uY/v-deo.html
Thanks again David!
Just recieved a packed of the Lutra liquid version. Do you think it is fitting for a Munich Dark "Lager"? Thanks mate :-)
Thanks CM. I think this is very good for pseudo lager of all types 🍻
@@DavidHeathHomebrew Thanks for your opinion!
And thanks so much for actually answering so many questions here on UA-cam. A rarity nowadays!
Cheers🍻
Cheers C M 🍻🍻🍻
a basic and simple mexican lager recipe video pleaaaassseeeee!!
Noted :)
i would love to see comparison between lutra at 20c and 34/70 at 20c
Thanks Jason. I will keep this in mind.
This would be amazing, especially with someone with an experienced palate like David.
@@jessoman lets see :)
Is there any benefit to "rehydrating " this yeast like So-4 or US-05? I dont know if it helps or not but some recipes have me rehydrating those Safale strains, usually for higher abv batches.
There is no benefit to rehydrating yeast in water. This has been realised in recent years. Rehydrate in wort.
Can't wait to see one of your pseudo lagers with this yeast, curious about pitching rates and temperatures in particular. I've got 7 packets ready to put to use!
So far ive had no issues with one sachet for 19-20L brews. The higher temps allow the lowest pitch rate according to Omega.
Thanks for the guide. I'm planning on brewing a small batch of pseudo lager for Xmas and want to bottle it. Will I need to add CBC-1 to the bottles with this kveik product?
Hi Lee, I have not tried it with bottle fermentation but I suspect that it is similar to other kveik, so I would use a bottling yeast personally.
Thanks for this video David, very useful information as always! I plan to brew bohemian pilsner , german pilsen and kolsch. I will try and test with pressure and without pressure and will share the results. Gathering info now about how to make a international lager with Lutra, and, again, will share results to the xcel spread sheet for pressure ferm
Many thanks
Kala Wela 🤟😎🤟:)
Awesome, sounds great to me David, cheers 🍻🍻🍻
Smell your liquid omega yeast packets before use and always have a backup. I've got gotten pre infected packets more than once. The dreaded band aid. I've switched to dry yeast and not had a problem since
Same with all liquid yeast to my mind. Like you I prefer the dry route too.
Hi, I have used lutra yeast a couple of times and brewed a good pseudo lager. However recently I tried to repeat my previous recipe and have ended up with a slightly sour beer. I am unsure whether this was down to the yeast (as I had run out of nutrient so did not add any to this brew) or whether it was down to the lactic acid I added to the mash. Brewfather had my mask ph at 5.4 after adding 10ml to a 25L batch. I live in Norfolk where the water os very hard so I was trialling using lactic acid. What do you think the most likely cause of the sourness is? There were to many changes in variables to be sure.. I will repeat again with half the acid and put some nutrient in too. 😢
Hi Joe, kveik can be known to reduce ph a little more than other types of yeast.
Thanks for this video. I have a packet in the fridge ready to try. Have you had any success harvesting it? Would be a good way to make an expensive packet go further. That is also a high pitch rate recommended considering it is Kveik is it not?
Thanks 🍻
I have not tried harvesting this yet but only once harvested this will have its natural formulation. The formulation will be Omegas own when in sachet form. This dictates pitch rate.
Would you say this is an adequate substitute for other beers (mainly stouts/barleywines) that call for us-05 yeast? Thanks!
Certainly I have been enjoying the results personally. Naturally this is all personal taste based, so you will need to try it to see where it is for you. Like other Kveik this is very useful for cutting down conditioning time on bigger ABV styles compared to regular yeast like US-05
My screw-up. I used the lutra dry, whole packet for a 5-gallon IPA, post boil SG 0f 1.082, and added Fermentis yeast nutrient at the low side of their recommendation 1tsp / gallon. I turned into a runaway train. I had a spunding valve on the gas side of the keg fermenter and later when I looked in the morning, I thought it was still at zero. It was actually pegged on the backside of zero, 50 -60 psi! I put a blow off line and got a lot of foam ( the keg started with 5-6 inches head space). 4 hours later it is still bubbling away in the blow off bucket. I am hoping for the best. Do I want to avoid yeast nutrients with keviek in general?
Learning by doing works. I use triple yeast nuts for kveik unless its high abv. Kveik is different to normal yeast and much of it is opposites.
Top fermenting I suppose? Moreover I have a few dry original farmhouse strains dating back 4 or 5 years in my yeast bank, do you think that it is worth keeping those or just switch to the lab strains?
Yes it is. I think its worth keeping those and adding new ones :)
Great video David. There seems to be a shortage of info out there regarding batch priming for bottling lutra fermented beers; can you offer any guidance on priming rates & temps or the correct use of online calculators? I'm keen to brew a lutra pilsner but would prefer to have all the answers up front! 👍 👍
Hi Luke, I have not made a video about this. I would suggest looking at the Brewers friend calc here:- www.brewersfriend.com/beer-priming-calculator/
It is easy to use and if you scroll down the there is a guide to co2 volumes range by style. I do suggest you watch this video though as it is kveik:- ua-cam.com/video/M93VE5fk94A/v-deo.html
Great video as always. I have a question regarding the pitch rate. The packet says 1-2 packets per 5 gallon batch. You've previously stated that some commercial kveik instructions are actually over pitched, is this the case here? Can I get away with half a packet per 5 gallons for example?
Thank you. This kveik has its own formulation, so its different from the sachet. According to Omega the lower pitch rate is best used when fermenting this at higher temps irrespective of SG.
Keen to try this soon, cheers for the video. Are you going to use pressure fermentation for this David?
Cheers. I have begun testing all sorts of temperatures and have also started some pressure trials. There is certainly a lot of potential here.
@@DavidHeathHomebrew very good, i will watch this space! I watched the recent AHA talk by John Palmer and interestingly he isn't a fan of pressure fermentation at all. You can't argue with the results though i.e. tastey beer!
I think as long as you are respectful with the level of pressure then it works just great. Naturally it is all a matter of taste though.
Hi David, I'm a huge fan of your work and sharing of homebrew experience. I want ask you a question about co-fermentation with this yeast. Do you think it is possible to pitch Lutra after 2-3 days with WY2565, for a fast turn-around Kölsch, but still with the nice flavor from my favorite Kölsch yeast?
Thanks Simon. Ive not tried a cofermentation with Lutra but I notice that its a very fast fermenter even at low temperatures. The best results that I have had with kveik cofermentations is from copitching. So I would probably try a kolsch yeast that will work well at temps lower than 20 so that the Lutra is still pitched at the same time but slowed.
Thank you for your reply, I will keep that in mind.
Cheers 🍻🍻🍻
I wonder if you ramp up temperature after a while. Omegas data sheets are sub par and I’m thinking if I should rack from 20 to 22 after a couple days. Also have you considered increasing pressure for the last 10 points saving time??
You certainly can but this should not be an issue with kveik as such.
@@DavidHeathHomebrew guess it won’t hurt the flavours and attenuation to go a little up. I’ll have a shot at it.
Sure :)
The temperature range is interesting to me as I am not convinced of my ability to hold a 30+ degree fermentation.
I suspect somewhere in your output you have given much information regarding Kvick put I have not retained any because of my fermentation limitations but at the moment my brews fermnt out in 5ish days and I keep it on the yeast for another seven for the yeast to clean up. Do you have anything in your output which mentions how Kvick manages this?
Certainly kveik will operate at lower temps but for those where ester flavour is desired the higher temps are key. Naturally this does not apply to Lutra :)
Thanks for the video. I'm forced to watch with noisy kids in the background. UA-cams auto subtitles for Kveik: fake, quick, quake and Craigslist.
Haha, sounds like fun 🍻
I brewed with Lutra and Hornidale, but both beers ends result was with some slightly bitter-ish taste on the aftertaste
This could be caused by using too many hops, longer boil times or issues with your water profile as just 3 examples. It is unlikely to be down to yeast though.
It has happened to me too; a lingering bitter aftertaste. Once I started buffering my water with lots of minerals PH didn't drop as much and the note was gone.
@@scorpionox10 sadly for me, I did treat water and mesured PH. Alos no bittering hops for added, but I might put too much hops in dry hop - 13g / l
Yes its usually going to be in these areas
Killer content as always braj!
Many thanks CJ 🍻🍻🍻
Can lutra use for hefe/wheat ?
It would work for American wheat beer.
@@DavidHeathHomebrew maybe i try jovaru instead.
🍻🍻🍻
The big question , When is Llalemands release?
Haha, lets see 🍻
Haha he knows 👆
Ive actually not asked, though I am unsure on the legal side either.
I finally picked up a pack of these. They definitely have an uncanny resemblance to Lallemand yeast pack and product of Austria definitely confirms the producer.
I quite like Lallemand products they seem to be pushing dry yeast. I find most of the dry yeast I use is Lallemand (it used to be fermentis).
Hopefully we will see more dried omega lines (having said that maybe blended cultures won't work well). It would be interesting to see some dry vs wet testing
I am unsure who produces these for Omega but Lallemand is likely.
great video as always. Delighted to see that in more recent videos you've stopped using the stock photos of scantily clad women with beer too. This industry and hobby needs to be more inclusionary. And that's a positive step. Some of the best judges and brewers in this world are women.
Thanks Marty 🍻🍻🍻
Sorry but this yeast made the two most boring beers I ever made. It's soulless
Its designed to be used in the same way you would lager yeast, so as such very neutral.