I just pitched half a packet into a 3 gal batch of festbier at 95F. Excited to see how clean and lager-like this turns out. I plan on drying the yeast cake but I have a question for those that have re-used it this way. What was your re-pitch rate like and did it produce similarly clean beer? I've dried and re-pitched Voss at about 1 gram into 3 gal (roughly 1/10 normal pitch rate). Got a beautiful Voss-ester beer, however, I think the point of Oslo is to minimize yeast character. So does it still perform clean and lager-like when underpitching like you would normally do for the other kveiks?