duelerx
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- Nov 5, 2015
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I would like to start this thread for reports and experience of people using this yeast, according to BB Oslo is an unique Kveik yeast strain that is bottom-fermenting closely related to S. pastorianus, S. uvarum & S. bayanus and ferments at 98F/37C producing a beer that tasted like a nice, cold-fermented lager:
- Type: Bottom fermenter. Saccharomyces bayanus / pastorianus / uvarum monoculture
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: 76-86%; attenuation will increase with higher fermentation temps or with successive repitches
- Estimated Final pH: 4.3-4.6
- Flavor/Aroma Profile: Clean, lager-like flavor profile, with no expected off flavors or phenols at high temperatures
- Flocculation: Medium
- Recommended Fermentation Temperature: 75F-98F (24C-37C); colder temperatures may result in higher final gravities