Did a side by side with Lutra @67 F vs Bayern lager at 55F. Bayern lager was crisper, a bit more sulfur, and brought out the herbal hop character. Lutra was fairly clean, but had a noticeable apple/apricot kind of ester that came out more as it warmed up. Beer was 90/10 pilsner/Munich 20, with Aramis as the hop. It was 4.5% ABV with a 1.5 oz dry hop for 5 gallons. Both beers were nice, but I preferred Bayern if I'm trying to make a lager. Lutra finished fermenting in 2 days, and dropped pretty clear. Pic of the lutra beer below (above?). Beers were about 3 weeks old at tasting (1.5 weeks to ferment, 3 days to cold crash, 1 week to carbonate).
I think Lutra is cleaned than Oslo, but I'm not sure if there's a place for it in my yeast bank. I think if I'm going to really try to make a lager, I'll use a lager yeast and take my time. If I'm trying to rush out a beer, I'd probably pick a different style that allows for a bit more yeast character.
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