Not into Lagers, so I'm late to the party on this yeast, thank you for sharing this conversation, learned a lot and glad I listened to is, will have to get hold of this yeast to try on an ale, without listening to this, I would probably not looked into this yeast further owing to its name alone. Top vlog once again
Used this yeast recently. Very impressed with it. Half the pitch rate needed compared to Diamond lager and cleared up extremely quickly. Made a very clean refreshing lager
Thanks for another great video, no mention of pressure though ! I'm planning my first all grain for over 25 years this week, based on the utopian lager. I'll be trying Nova lager yeast for the first time ! I was planning to ferment about 12 to 13°c with little or no pressure at the start. I want to add pressure via spunding at the later stages of fermentation. I don't want it to ferment too fast in case I miss my chance to increase the pressure. I'd like to finish with about 2.6 vol CO2 without force carbonation after fermentation. Cheers 🍻
Thanks Dave! Not sure on the time/pressure you will need to hit that specific carbonation level tbh but you should be able to work it out from a carbonation chart. I will ask Andy about fermentation under pressure generally and see what he says, I was kicking myself for not mentioning it when I came to do the edit 🤦♂️
@@davec4955 got this back from Andy: 'Pressure wise I don’t have any data, but the effect would be similar to using other yeasts under pressure. That is a general reduction in the overall ester profile. There is some benefit to fermenting all beers under a very slight pressure as it can help to prevent contamination.'
Had a brew drinking in under a week, fermented at 17C, chilled, carbonated, drinking straight from a fermzilla. Next batch chilled and kegged, repitched fresh wort straight onto trub and was fermenting within an hour.
I have used this four times so far, one is still in the fermenter. The first three were different styles with different fermentation temps within the recommended 10-20oC. Helles ( 12-14-16oC which is temp ramp I use for 34/70), very clear tasted nearly the same as a Helles I brewed with 34/70. Oktoberfest (18oC) very clear tastes like an Oktoberfest. Cold IPA (16oC), very crisp and is clearing well given the amount of hops used. This does what they say it does IMHO. Note. Not under pressure.
@@DudesBrews No, the stats that Lallemand presented on a you tube video didn’t show much difference within the range. The Oktoberfest at 18oC is definitely a clean, crisp lager. I did pitch two packs of yeast into 27 litres (Grainfather Conical with glycol chiller). Esters might vary more with less yeast. I seem to get best results for all beers with 1+ gram per litre with dry yeast. Hope this helps and have fun with yeast.
Thanks Andy said they have no data on using it under pressure at the moment but assumed it would work fine, from Andy: 'Pressure wise I don’t have any data, but the effect would be similar to using other yeasts under pressure. That is a general reduction in the overall ester profile. There is some benefit to fermenting all beers under a very slight pressure as it can help to prevent contamination.'
Hi my friend. I would like to ask Andy, how many (real) billions of cells has this yeast per gram. There are too differences with online calculators. Many thanks
‘LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. ‘ Somewhere between a lager yeast and none of the above based on that, maybe 🤔 🤣
