Bootleg Biology OSLO

[blackelbow]

Drinking my first Oslo batch right now. 96% Bohemian pilsner, 4% melanoidin, all German Tradition hops. Fermented at 93 degrees. OG: 1.056, FG: 1.010, IBU: 36. No sulfur, but I'm not sure I'd call it "lager-like". Aroma is heavy on sugar and orange, and the flavor follows, though the orange note might be from the hops. It has the smooth mouthfeel of a lager, though. Just slides down your throat. Maybe a Baltic porter next?

 

[Coffeeturnal]

Update: My no-boil helles is ready to drink. 1.035 -> 1.010 in ~24 hours @85F. (Had intended for a higher OG, but got lazy and messed up the mash). 2oz Mandarina Bavaria for a 20 min whirlpool @ 180F. 85% German Pils 15% German Munich.
Super delicious, very soft mouthfeel, a bit of citrus on the finish. Has more body than the low ABV would suggest.
My main drive for brewing this was just to have something to build up the yeast.. but I think I'll probably have to revisit this recipe soon as it came out much better than expected.

I also tested the dried yeast. I put half the yeast cake in my dehydrator @95F and then chucked it in the freezer until I had a chance to make a starter (~2 weeks). I made a 1 cup starter last night and put a couple small flakes in and the krausen just started to form about an hour ago. So, it successfully dries for sure.

 

[Comfort_Zone]

This is great news! Glad to hear it can be dried.

 

[isomerization]

Update on my Mexican Lager, fermented at 85F for 1 day and 93F for 1 day (seemed to be slowing down a bit too early). Held at 40F for 4 days and kegged tonight. Looks pretty damn clear to me!

 

[perolavfk]

Fermenting a hoppy pilsner with Oslo kveik now. Fermentation took off within 2 hours, and flooded my blow off within four hours. Fermenting at 33 c. Pitched a 2 l starter into 25 liters of wort at 1052 OG.

 

[Kenmoron]

Oslo is back online at Bootleg! Get it while it's hot!

 

[JohnSand]

"Hot!"

I guess I missed it. I was kegging beer when the email arrived, now it says "Out of Stock"

 

[TandemTails]

I got my email and immediately ordered one. Sent an email out to my local homebrew club and then it was marked as sold out a few minutes later, lol. This strain is going quick!

I'm looking forward to trying a marzen / festbier style with OSLO. A quick turnaround malty 'lager' for the kegerator for the end of summer sounds amazing.

 

[isomerization]

Update. My Mexican lager is amazing, drinking very clean after only 8 days in post pitch, crazy! Would highly recommend this yeast!

 

[TandemTails]

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.

 

[Coffeeturnal]

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 think I went for 10 days. Could have bottled at 3, but school got in the way.

That extra week gave the yeast plenty of time to drop clear. It was done quick, but wasn't clear. I dunno, do what you're comfortable with. I think it will be hard to go wrong with this one.

 

[Northern_Brewer]

I guess I missed it. I was kegging beer when the email arrived, now it says "Out of Stock"

Still available from Norway for NOK129 (~US$15/€13/£12) plus shipping....

 

[JohnSand]

I think I'll wait for next year!

 

[TerpRush]

I think I'll wait for next year!

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!

 

[macaronijones]

Are any of the other commercial labs producing a similar yeast?

 

[blackelbow]

For those who brewed with OSLO already, are you doing full 2 week fermentations before kegging/bottling or are you doing something much shorter?

Yep, I bottled mine 16 days after pitching. I mainly just wanted to let the yeast drop out so I could harvest it.

 

[JohnSand]

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!

 

[doublea]

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!

FYI it can be shipped dry (as flakes, read up in the thread) and will probably do fine via mail.

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 did a 1 week ferment (seemed close to done at 3 days @ 96 deg but I wanted to be safe), cold crash and force carb. I'm drinking it now just over a week later.

 

[isomerization]

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 fermented around 90F for 2 days and then dropped to 40F for 4 days before kegging.

 

[Northern_Brewer]

Also in stock at https://frasermillsbrewingsupply.com/products/oslo-bbosl for C$15 (US$11.30, €10, £8.90)

 

[Kenmoron]

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?

 

[isomerization]

This yeast is pretty darn cool.

Brewed on May 24, kegged about a week later, so about 2 weeks in the kegerator.

 

[Schlenkerla]

Subbed,

Used a bottle cultured yeast, this week albeit a different strain. 24 hours 1.044 to 1.004. this was a quart starter. I assume you're underpitching.

Ready to use the Hornindal Kviek have in the fridge.

What base recipes are you guys using for Kveik?

 

[cefiro355]

If anyone can test dry Oslo flakes and is sure about viability, then I would like to trade for some other interesting yeast flakes that I have. I have Sowuli and Gebo strains, which I have dried and reused multiple times with great success (https://sleightbeerlab.com/product-category/yeast-pitches/). Please send me a message if so.

How many grams of this (or Kveik) in general would you recommend to direct pitch at 5 gallon wort?

 

[crooow]

So does it really produce a lager taste?

 

[Austin_]

I picked the wrong week to use this yeast. I pitched some last Sunday, and I'm just now getting to FG. The weather had been in the 90s for a couple weeks and I figured I was good, but then this past week it dipped in to the 70s during the day and 50's at night. I had to wrap my fermenter with my seed starter pad to keep the temperature up.

 

[Coffeeturnal]

How many grams of this (or Kveik) in general would you recommend to direct pitch at 5 gallon wort?

I'd feel comfortable with a 5 gram pitch. I'm sure you could go lower though, tbh. My feelings aren't based on any sound data though. I put a single flake (maybe 3mmx3mm in size) in a starter and it fermented out.

So does it really produce a lager taste?

In my experience, yes. I'm not a lager aficionado though, so perhaps my standards aren't terribly high as far as "lager" taste goes. Either way, it produced delicious beer.

 

[isomerization]

So does it really produce a lager taste?

My palate sucks, but yes I think it’s very crisp and clean. Bringing a growler to my club meeting on Friday, many BJCP judges there, so should be a strong barometer.

 

[isomerization]

I picked the wrong week to use this yeast. I pitched some last Sunday, and I'm just now getting to FG. The weather had been in the 90s for a couple weeks and I figured I was good, but then this past week it dipped in to the 70s during the day and 50's at night. I had to wrap my fermenter with my seed starter pad to keep the temperature up.

Did you pitch in the 90Fs? This yeast starts so fast that it should be able to keep temps up when pitched warm (maybe with a blanket too).

 

[Austin_]

Did you pitch in the 90Fs? This yeast starts so fast that it should be able to keep temps up when pitched warm (maybe with a blanket too).

I pitched it the mid 90's thinking it would be fine, since like you said, it ferments quickly. Didn't happen for me. I didn't use a starter, so that might have been the problem. That said, I brewed again this morning and pitched some slurry from the previous batch. I've never seen something take off so fast! It looks like a tornado in there after only a couple hours. The airlock might as well be an A-10's cannon.