Top work Gash. Thanks for doing this video. Not many people have had a chance to try the Nova in Australia yet so it's great to get your opinion on the yeast.
@@HomeBrewNetwork We have an order on the way and it looks like we will be the first ones in Australia to get the sachets. Lallemand were having some issues with the packaging of the small home brew 11gram packs so there was a bit of a delay on these but it looks like we will get the shipment second week of December
Great video mate, I’m really looking forward to trying this. Good to hear someone else calling out the hype about these ‘clean’ kveik yeasts for lagers as well!
Loved this video, great information. You mentioned the reduced pitching rate quote from the manufacturer, yet you pitched 20g of yeast, which is like almost 2 packets of Saflager 34/70 or such, which is their recommended pitch rate for low temperature brews. Putting in pressure fermenting ads another variable which I think is not helpful trying to show a difference of this yeast to traditional ones. That said, you give all the information and people can make up their own minds. The quick drop in SG and speed of the brew is very impressive, especially at that temperature. Would love to see how this works at higher temps like 28C but under higher pressure. You gained a subscriber.
OK ! : Thank You! --- We did 4 x 28L winter lager brews (here in denmark) on the 27th & the 29th. TODAY the 9th of Jan, they are all...and i mean All at 1008-1009 (OG 1049-52). Currently drinking them and MAN "!" ... Lager world has changed forever. Of course, there will be a bunch of flavor coming out of lagering for a month or 2 in keg....but it seems it will be yeast-taste&stench-free. Thanks for the heads-up and we are Loving Nova Lager. I should post pics...damn this yeast is fast and clean. . " Skål "
Always like your videos my friend, just brewed an imperial lager with liquid lutra kveik , fermented at 30°C,. It's 8.3% I'll be interested to see how clean it tastes, Cheers mate and thanks for all the videos and inspiration. My first ever all grain was the Sierra Nevada pale ale clone you did a video on and I was blown away. 👍🍺
Great video, thank you! Just bought a package of NovaLager here in Sweden and aiming to brew an amber lager using it. I was googling for fermentation temperatures for this yeast and found this video :) Think I'll follow your example and starting at 14*C then.
I've tried 34/70 and that was a 3.5 week fermentation and around 3 months to get really nice . And I've tried diamond and it brewed within 2 weeks but smelled like someone shit in the fermenter and about 2 months ageing to get really nice . I'm keen for this stuff
I love Nottingham in my ales, I now have a 9 gallons of a lager using this nova lager. I also noticed it was faster fermenting than the Nottingham. I should have a sampling in a couple of weeks under my own style, just to compare those two yeast strains. I'm excited for this nova lager.
I suggest you taste it along the way if possible, because it doesnt produce hydrogen sulfide (H2S) off flavours, it really doesnt need much lagering at all, none if yours clears fast. Cheers!
Man, got super excited and started looking around to see if I can get it. But, guess I am waiting for it to show up on US shores in homebrew sizes. Excellent review.
I really like your channel and have used many of your tips and routines during my own brewing. Looking forward to get Nova lager tested when its available here in Sweden 🍻
Lager has gotta be my favorite style, I started drinking in the early 80's before "binge" was even a word to describe drinking, it was how you were taught to drink by your peers, so I like a beer I can have plenty of and all day and thats an Aussie lager , I dont mind the soupy styles but 1 pulls me up
I do like a hint of sulphur in my lagers but this could effectively eliminate lagering and or pressure fermentations. I’ll certainly be trying this out!!
My Brewing Cabin get very warm so im fermenting at 27C with Voss my second ever all grain went from 1.042 to 1.004 in two days....i need a way to cool the whole cabin to control my brewing better
lovely vid! just a question tho. why cool the wort overnight ? why not just chill it with a cold water spiral so you can pitch the same day as brewing? keep up the good work!
You heard wrong lol, 12-15 psi is if you want to suppress yeast flavours, I'm not sure anyone wants to do that. You lose everything the yeast is good at, the ferment is the most important part (..and then packaging to prevent damage). I've seen this list of different pressures for different yeasts and on study it made sense at all.. People try and over complicate things.. Low pressure you get the best out of the yeast, no oxygen ingress and the flavours and aromas the yeasts are meant to give. Cheers mate!
Did you say what pressure you fermented the Novalager at? I was going to go with about 5 PSI to start and then maybe raise it later. Not much out there yet. One video said it stalled a bit at 10 psi and that around 5 was good.
I havent found novalager to stall at all. That one story gets passed around a lot! Most beers I will ferment at under 5psi, absolutely no need to go higher unless you're going hot and if you're going hot by choice I think you should just get different yeast. The whole I'll use a classic lager yeast at 25c and ferment it in 3 days, and it will be "clean" is ridiculous to me, you lose everything the yeast is good at, the ferment is the most important part (..and then packaging to prevent damage). I've seen this list of different pressures for different yeasts and on study it made sense at all.. People try and over complicate things.. Low pressure you get the best out of the yeast, no oxygen ingress and the flavours and aromas the yeasts are meant to give. Cheers mate!
Awesome video, but why the slow chilling of the wort? I was in the thinking that a fast cool down aids coagulation of proteins , resulting in clearer beer/lager.
Well, you maybe right, but there is more than one way to skin a cat.. I think the pictures speak for themselves.. No chill beer is a great alternative.. Don't knock till you've tried it.. Cheers Michael!!
Hey gash, Have you tried this yeast much since this batch? Played around with the temperatures at all? would be interesting to know the difference between the ferm temps of 10 & 20.
Gash, wondering how well this yeast will work with no- low alcohol lagers (0-0.5%). I usually ferment my lagers between 5-10psi at around 20⁰c but i just dont think ill produce enough CO2 to obtain that with a low abv beer.. of coarse i can cheat and add the pressure from the bottle.. i just wonder how pressure fermenting will affect my ferment..
I really dont know mate, I've never brewed any, only because I have never drank a 0% beer I've enjoyed, though I think its the liquid hops they all add for aroma etc
I love my small yeast labs, but Lallemand is coming in strong in the last couple of years in the beer yeast world! Why are people worried about esters with head pressure during fermentation? If anything, that reduces esters, and if they're making lagers, uh.. what am I missing here?
You got to work at it all the way through, good ingredients, don't skip brewing practices ie. No short boils and mashes. Good strong ferment with plenty of healthy yeast. Cold crash and finings, biofine is the best. Cheers!
@@chesterellis6550 I fully purge, no couple of puffs, fully purged via filling with liquid and pushing out with gas, then I add the finings, then the beer.. but you can put the finings in after the beer too. Check my youtube page there will be a vid there with a dosing device, though I used to use a pet bottle and carb cap, which there is also a video for in my channel if you search my channel for enclosed transfer. Cheers!
Have you tried repitching fresh yeast slurry, by any chance? I find dry lager yeast perform much better repitched. Although this new strain looks worth a go regardless.
I only do that with lager yeasts, just to really build up the numbers. I mean ale is fine too of course, but unless I'm using it the day or the day or two after I collect it I wont bother, I'll use new yeast. Unless its something super rare and I take the extra steps needed to harvest it properly. Die off in the fridge is huge and stepping up starters is a lot of work I don't have time for. I did start freezing yeast at one stage but again too much work. Cheers!
You know what I like for Cold IPAs.. I'm sorry I did a video on it 6 months ago and haven't got around to releasing it.. but to me.. an IPA whether "cold" or not.. Needs to use and ale yeast.. otherwise its not an IPA its an IPL... So I chose an Ale yeast for my Cold IPA, and the fact it's called a Cold IPA.. I wanted to ferment it cold... So chose a Kolsch Yeast... Fermented it at 15c... so that hits the Ale part and the Cold part... and its really good... Makes so much more sense then using a Lager yeast Warm.. umm yeah.. :) Cheers!
I have been using Saf Lager W 34 /70 under pressure at 18c and have had good results but occssionlly I get a revolting smell and flavor, I think this might be the sulpher you were referring too and it is undrinkable, but 90% of batches are good, I can't wait for this yeast to hit the shelves, it should be a game changer. Do you have any idea when it will be available?
According to the datasheet, it looks like "another" version of "W34/70" .. temp, attenuation, speed, and characteristics .. nothing wrong with this, such type of yeast has been missed in Lallemand's product line ... or ... or ? .. am I wrong and this is something pretty different .. really new? Anyway, appreciate the video and info (y)
@@HomeBrewNetwork I'll order some and see if I can get some data. Ambient temp here is 28-32C and since I started using my fermenting fridge as a keg cooler (I brew for a small restaurant), I've just designed my recipes around Kveik & Saison yeasts.
Completely different situation there, I know exactly how the big breweries do it, in fact I've studied it officially more than once and they use a sh*t tonne more fancy equipment than I'll ever have lol This seems like a great yeast, the most important part, I was dubious but I'm happy to try it again! Cheers Aaron
Pull ya head in lol its yeast ya dag.. lol hahaha I have no idea where Lallemand breed their different yeast strains, propagate sorry.. Please tell me where you get stuff that isn't made in China, while you're at it tell me where you get more innovation than at Kegland? lol Cheers Ben!
with nova lager can you ferment and process it like if you were using an ale yeast? example : i use us-05 and ferment it and then transfer to secondary once its done i bottle it and usually drink in 2-3 weeks? or do you still need to age for 6-12 weeks at like 40f? i dont have a freezer setup and ive been wanting to make a lager. im looking to make a czech dark lager
