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Just for the heads up!, according to Richard Preiss from Escarpments Labs they isolated Oslo from flakes and sequence ID'd it. It appears Oslo is a regular kveik but S. cerevisiae.

Thanks for answering!, my limited experience with WB-06 is using it with T-54 and S04 as suggested in the Tree House yeast blend, not sure what WB-06 contributes in this blend. But 1318 and T-58 sounds like a good idea.

What about WB-06 for biotransformatiom with T-58?

These same results are mentioned by Long Beach Beer Lab on Experimental Brewing Podcast using other Kveik strains as well.

I was also thinking better adding T-58 and WB06 later, but what is the temperature sweet spot and time to add both yeasts?

Any comments of this machine compared to Oktober? half the price is a good deal.

Reading on some comment on Milk The Funk group seems Oslo is not a real kveik, was isolated from a blend of other kveik strains but not confirmed by Lars to be kveik. Still not knowing what it is it can be fermented warm and dry up as other kveik strains, so that's the best thing for me.

Also saw the Zymurgy recipe, so is that the latest recommended recipe and pitching rates taken from this thread?

Great finding!. How many grams did you add of T-58 and WB06 for your hop cannon?

Any one know a list of ale yeast that can do biotransformation of hop oils?, i know few yeast as US-05 is know for not biotransforming.

Seems there is still no information about dry harvest of this yeast on Lars blog, has anyone tried drying it top or bottom?.

I highly recommend trying a Saison so you get an idea of what the flavor profile of the yeast taste like.

What have you guys thought for achieving good clarity?, my latest Brut had the appearance of a NEIPA with the dry hop. Not that i dislike the haze but for this style i rather want clarity.

That's great news, can you see any similarities on flavor profile with other lager strains, as W-34/90?

I agree!, what yeasts are used for lagers that are members of the saison yeast family?.

Really interesting!, i read the series of British Lagers of Ron Pattinson and even brewed a British Dark Lager once but using WY2206 instead of Danish Lager. Really tasty.

Thanks

Ok guys i have few questions: What malt type should i consider for Chit malt?, on Brun'Water it recommends taking the mash pH after 15 minutes of the mash, is this the same for Water Engine?. if i add salt additions in sparge water, on Water Engine is on kettle additions?

Has anyone succesfully brewed a clean lager using Nottingham yeast? kind of looking brewing a british lager and seems there is no other british lager yeast strain.

I think Ron Pattinson disagrees