Seems there is still no information about dry harvest of this yeast on Lars blog, has anyone tried drying it top or bottom?.
Bootleg just announced more Oslo packs are available for purchase!
My next brew will be a Oslo-fermented Mexican lager with a cryo ekuanot Whirlpool (hoping for lime citrus vibe), can’t wait!
Where did you see this?
This is great info!!!I went by Bootleg the other day to pick up a couple packets of Oslo. I talked with the owner and he said they do most of their pilot batches at 85 degrees. It will stall at less than 75 degrees. Just passing that info along.
Grad School has gotten in the way of getting this test done. I've dried half of a yeast cake. I hope to be able to report back on viability next week.I hope to try to dry some in the next couple days. I just harvested some from the bottom a couple days ago. I'll report back as soon as I know if it works.
How do you dry the yeast? Any links to a how to? I've been curious on a good way to store these hard to find strains...
I have tried a few ways: food dehydrator set at 95F, sheet pan lined with parchment in the oven that you turn on for 30 seconds every few hours, and then drying in open air (covered with a towel perhaps) on parchment paper. All of these methods work but they get progressively slower and longer drying times run the risk for mold growth. In my experience, the food dehydrator takes 6-12 hours based on how thin you spread the slurry, the oven works in about 2 days, and open air can take up to a week. I prefer the food dehydrator and, using maybe 25% of the yeast cake from a 3 gallon batch, I will yield up to 50 grams of flakes.
My Oslo fermentation is just finishing up. I have a food dehydrator, so I'll give it a try and test the viability (I assume you can drop flakes into a DME starter solution as a test?).
Any tips on thickness?
I think I went for 10 days. Could have bottled at 3, but school got in the way.For those who brewed with OSLO already, are you doing full 2 week fermentations before kegging/bottling or are you doing something much shorter?
I was planning on brewing a marzen, pitching and holding at 85'F for 6 days then let it drop to ambient (~68-70'F) over the course of 6 more days. Not sure if i should even bother about the second 6 days and instead simply keg after the first week haha.
I guess I missed it. I was kegging beer when the email arrived, now it says "Out of Stock"
I think I'll wait for next year!
For those who brewed with OSLO already, are you doing full 2 week fermentations before kegging/bottling or are you doing something much shorter?
If you have any yeast you’d wanna trade I could culture up some for yah, got a fresh pack I. The fridge, send me a pm and we can work out a yeast swap or something!
That's really kind of you, the sort of thing that makes brewing and HBT so great. But the weather is getting warm to ship yeast, and I always have plenty of things on my "To Brew" list. I can wait.
Thank you!
For those who brewed with OSLO already, are you doing full 2 week fermentations before kegging/bottling or are you doing something much shorter?
For those who brewed with OSLO already, are you doing full 2 week fermentations before kegging/bottling or are you doing something much shorter?
I was planning on brewing a marzen, pitching and holding at 85'F for 6 days then let it drop to ambient (~68-70'F) over the course of 6 more days. Not sure if i should even bother about the second 6 days and instead simply keg after the first week haha.
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