Lutra Kveik Carry Over?

[FeralBrewMinster]

Then you said....



So..if these are your Final Gravity readings....what were your Originals? Not that it matters too much....they are dumpers. Wort wants to ferment...it's like the Honey Badger....it doesn't care that you were tired! It found something that feed on it and now it's not for human consumption...make fertilizer or dump it.

Sorry i meant OG 1.057. FG should be around 1.012-1.016

 

[FeralBrewMinster]

Hey everyone, checked the gravity today and its only lowered about .02 in the freezers. Going to pitch the wheat yeast and see what happens. Hopefully at that temp it can outpace the lutra. 52-55F ish

 

[FeralBrewMinster]

Thank you all for your input, sorry for my various errors "barrels" "FG/OG" etc.
It didnt go as planned but maybe we can pull up the nose of this plane on the dive.
I will definitely be investing in some strong white vinegar and bleach and follow the approaches above. Any advice on the vinegar strength if im ordering on amazon.

 

[GFHomebrew]

Wouldn't that become neutral tho? The acid readily gives up a H+ ion and the base has an OH- that wants the proton, and becomes H20

Not sure Sunfire not cluey enough for the science behind it I was originally put onto this by @HighVoltageMan! After I had infection issues using bucket fermenter years ago turned out bloody spigot.

And the dawn dish soap and vinegar I got off trusty youtube tried it because I thought it was too true to be real and yup does the trick for me.

I wouldn't recommend things I've not tried myself.

 

[Zambi]

Just a standard white distilled vinegar.
Cheapest you can find.

 

[Sandy Feet]

This is a hobby I enjoy because I don't have to be in a hurry to do anything if I plan correctly. One of the things that I do is to put Star San in my fermenter a few days out and let it sit. I also run it through the spigot in my bottling bucket and the valve on my kettle. A day or two later, transfer the sanitizer to a bucket and put the fermenter and lid upside down in the bucket to sanitize the top.
I haven't had any issues yet (knock on wood).
The night before, I set-up the canopy in the back yard, hook up the wort chiller, put the brew bag in place, and set-up the table that I use to transfer the kettle into the fermenter.
When everything is done in advance and you brew first thing in the morning, you can have fun brewing, put on some cool 80s music, enjoy a beer from your previous batch, and not stress about a damn thing, including time.
I hate being in a hurry. Work is for hurry. Brewing is not. Nutty people hurry when they don't have to

 

[FeralBrewMinster]

This is a hobby I enjoy because I don't have to be in a hurry to do anything if I plan correctly. One of the things that I do is to put Star San in my fermenter a few days out and let it sit. I also run it through the spigot in my bottling bucket and the valve on my kettle. A day or two later, transfer the sanitizer to a bucket and put the fermenter and lid upside down in the bucket to sanitize the top.
I haven't had any issues yet (knock on wood).
The night before, I set-up the canopy in the back yard, hook up the wort chiller, put the brew bag in place, and set-up the table that I use to transfer the kettle into the fermenter.
When everything is done in advance and you brew first thing in the morning, you can have fun brewing, put on some cool 80s music, enjoy a beer from your previous batch, and not stress about a damn thing, including time.
I hate being in a hurry. Work is for hurry. Brewing is not. Nutty people hurry when they don't have to

Yea I let the two barrels sit in a closet dry for about 2 weeks and then did 140F tap water with star san soak(2 days), and i still ended up with some what i think was kveik showing up. So its a tough yeast to say the least. Im thinking it was the spigot or the o-rings. I am currently boiling and bleaching all of my other spigots that had any type of kveik run through them. Again to be clear all the other yeasts ive used have never caused this, so im assuing its just kveik being kveik.

 

[FeralBrewMinster]

The bleaching and cleaning failed to remove the lutra, but it was so faint that the yeast I pitched in managed to take over. The 2 6 gallons of weissbier(hef) have bottled and at first had a VERY strong clove flavor(offputing levels) but after a few days in bottle it improved greatly. It looks like i will wait another week on the Hefs before distributing to friends, but i am pleased with the result. The heather ale and one of the red amber ales seems to have fermented with the proper yeast strain tacking over due to being placed in the freezers immediately(lutra is a slow poke in the coolers 50ish F). Although the one 6 gallon barrel I left sitting out(in the barrel that had been bleached) fully fermented with the lutra, interestingly enough it was not a violent fermentation like most lutras(likely due to small numbers starting) but the beer did reach final gravity and smells/tastes okay(not what i was going for with the plan to use british ale yeast, but not bad). So it seems all barrels will end up producing drinkable beer, but I have learned my lesson and will be buying all new spigots for my barrels, and I will be experimenting with the lutra spigots to see what will kill the lutra 100% of the time. Im thinking doing a sanitization test then dropping the spigot parts into a beaker(similar to making a culture and see which methods succeed. I cannot stress how resilient this strain is, if i was an ancient Norwegian id call it amazing and love that no matter what happens, it will survive and provide beer indefinitely. Cheers to all. Ill post some photos of the beers in a few weeks when they are all bottle conditioned.