Bootleg Biology OSLO

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blasterooni

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I'm going to make a cider with Oslo that I got from someone on fb. It was a tiny amount so I made a starter, mostly to propagate so I can dry some for future ciders or to trade. I plan on pitching on the 5th to let the pectinase do its thing. Then, I'll heat the juice to fermentation temperature, which I'm leaning toward the low 90's(F). I've had great results with other kveik strains in that range, well, between 85-95F
I'll post updates once there's something to report
 
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greenjam

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Here's 3 batches of the same beer after one week of fermentation, only changing the yeast, left to right: Fermentis S04; kveik voss; kveik Oslo.
Voss extremely hazy, Oslo completely clear, s04 a little hazy
Will fine with gelatin Thursday and bottle next weekend
IMG-20200202-WA0007.jpeg
 

14thstreet

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I just used this yeast for the first time this past week for a 1.040 cream ale with nutrients. A bit different from most, I used a full package with no starter for 5 gallons at 62-64F for the first several days, fermenting in a keg that had a blowoff tube jumpered in series to another keg (to purge) and full gallon jug acting as an airlock. A pint mason jar filled with wort from the main batch was kept at 64-68F and swirled "on occasion". That dropped clear as a bell at FG in 3 days but the keg fermenter continues to stall, now at day , dropping by a couple points a day. Although the system is "open" I wonder if there's enough head pressure from the keg/airlock that it is suppressing fermentation considering how fast the mason jar finished (same pitch rate). I have since switched the gallon jug (leftover sanitizer) to a pint mason jar and raised ambient temperature to 73-75F. To be fully transparent, the yeast was purchased in July '19, I did not use a starter but pitched the whole package.
 

isomerization

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I just used this yeast for the first time this past week for a 1.040 cream ale with nutrients. A bit different from most, I used a full package with no starter for 5 gallons at 62-64F for the first several days, fermenting in a keg that had a blowoff tube jumpered in series to another keg (to purge) and full gallon jug acting as an airlock. A pint mason jar filled with wort from the main batch was kept at 64-68F and swirled "on occasion". That dropped clear as a bell at FG in 3 days but the keg fermenter continues to stall, now at day , dropping by a couple points a day. Although the system is "open" I wonder if there's enough head pressure from the keg/airlock that it is suppressing fermentation considering how fast the mason jar finished (same pitch rate). I have since switched the gallon jug (leftover sanitizer) to a pint mason jar and raised ambient temperature to 73-75F. To be fully transparent, the yeast was purchased in July '19, I did not use a starter but pitched the whole package.
From Bootleg’s website:
  • Recommended Fermentation Temperature: 75F-98F (24C-37C); colder temperatures may result in higher final gravities or early flocculation/stalling. Pitch and Ferment at 85F (30C) or higher for quickest fermentation time.
 

14thstreet

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Iso, yes, thank you for that. I knew and should have obeyed but in typical unexplainable stubborn homebrewer fashion, I did not! :) Oddly though my mason jar still fermented at <75F and reached 1.008. And yes, different condition I know. I'm here to shamelessly report bad findings along with the good!
 

RoseParkBrews

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I’m planning on brewing a quick turn around Mexican lager with this. The one part that concerns me is the variable attenuation with fermentation temp.
How'd it go? I'm Using Oslo on Sunday. Late to the Oslo party but have used other kveiks a handful of times
 

isomerization

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How'd it go? I'm Using Oslo on Sunday. Late to the Oslo party but have used other kveiks a handful of times
Worked great! Common critique with this yeast (and what I experienced the two times I’ve brewed with it), is the residual body perceives much higher than the final gravity. I would mash low and even consider subbing out 5-10% malt for simple sugar IF you want a crisp lager.

Recipe:
https://www.brewersfriend.com/homebrew/recipe/view/801899/mexican-lager
 

Comfort_Zone

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What kind of water profiles have people been using to get a nice crisp beer?
 

isomerization

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Mexican lager time!

upload_2020-3-29_19-19-19.jpeg


Brewed with Wakatu, looking for a hint of lime.

@Comfort_Zone I am shooting for the same thing. Upped my SO4 and dropped mash temp to 148F, will report back once ready.
 

jpb2716

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Hello all.

I previously used Oslo in a couple of batches when it was first released. I brewed a pseudo-Pilsner and a pseudo-Vienna Lager. Both came out out great, in my opinion. The “Vienna Lager” actually took a bronze in a local BJCP competition.

I recently purchased another pack of it and I’m looking to do a little more experimenting. Has anyone here brewed a pale ale or an IPA with it? I was considering both of these options since it ferments so clean.
 

secretlevel

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I actually have used it on a Cream Ale and a couple of IPA's/Pale Ales. They come out wonderfully and quickly - it's my substitute for US-05. I never quite got lager flavors or crispness out of my Oslo.

@jpb2716 is this why you say "pseudo-lager"? Congrats on the competition though, this yeast can't be too far off from lager after all. @isomerization what are your thoughts on this after using lager yeast vs Oslo?
 

isomerization

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I actually have used it on a Cream Ale and a couple of IPA's/Pale Ales. They come out wonderfully and quickly - it's my substitute for US-05. I never quite got lager flavors or crispness out of my Oslo.

@jpb2716 is this why you say "pseudo-lager"? Congrats on the competition though, this yeast can't be too far off from lager after all. @isomerization what are your thoughts on this after using lager yeast vs Oslo?
I’ve used it twice before and my biggest complaints are too much body and lack of that faint sulfur character traditional found in lagers.

I personally enjoy using L17 (or any of the related strains), but variety is fun too, thus the use of Oslo now.

Did you find that Oslo played well with letting the hops shine in the IPAs you've done?
 

secretlevel

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I’ve used it twice before and my biggest complaints are too much body and lack of that faint sulfur character traditional found in lagers.

I personally enjoy using L17 (or any of the related strains), but variety is fun too, thus the use of Oslo now.

Did you find that Oslo played well with letting the hops shine in the IPAs you've done?
My thoughts exactly, it finishes a little high compared to most lager strains in addition to lacking parts of the lager character. Attenuation I got on it has always been 80% when fermented at 85F.

To me, it resembles US-05 in a sense that it's clean, although slightly higher attenuating. The one IPA I submitted to a competition got silver out of 36 entries or so, it really did accent the hops so no complaints there!
 

isomerization

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My thoughts exactly, it finishes a little high compared to most lager strains in addition to lacking parts of the lager character. Attenuation I got on it has always been 80% when fermented at 85F.

To me, it resembles US-05 in a sense that it's clean, although slightly higher attenuating. The one IPA I submitted to a competition got silver out of 36 entries or so, it really did accent the hops so no complaints there!
Cool, it finishes so much faster than US-05, that I’m interested to try it in single hop trials.
 

JohnSand

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I just pitched a pint starter into 5.5+ gallons of 1.056 pilsner. I set the ferm chamber to 85, the wort was chilled to 78.
Do I need a blow off tube? This is in a 7.9 gallon bucket.
 

secretlevel

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I just pitched a pint starter into 5.5+ gallons of 1.056 pilsner. I set the ferm chamber to 85, the wort was chilled to 78.
Do I need a blow off tube? This is in a 7.9 gallon bucket.
Probably not, but playing it safe could pay off!
 

secretlevel

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I just finished another IPA with this, in keg 1 week and I'm loving it so far! It's a Bell's Hopslam clone and Oslo worked wonderfully to provide a clean profile.

In terms of keeping it warm - I honestly don't have a heating solution so I just pitch at 80F and wrap the fermenter in a camping bag for a week. It usually finishes out by day 3 or 4 and I keep it there for a few more days just in case. At that point it's around 70F.
 

brownni5

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I plan to brew my house Helles recipe with Oslo to 1) try it in a pale pseudo-lager and 2) to take advantage of warm July temps. My only question is will an underpitch result in a clean ferment?
 

secretlevel

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I'm not sure if it will, I'd play it safe and make 0.5-1L starter. I also read that fermenting at lower temps (60's F) will result in a cleaner beer.

Edit: I actually found the notes on Lutra page, so not necessarily Oslo, but still might be applicable.
For the most lager-like profile, we suggest fermenting between 68℉-72℉.
 
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Northern_Brewer

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Over on the Skare thread I've posted about Escarpment's hunt for an Oslo equivalent, which led them to two strains from Skare that they are now marketing as KRISPY :
It can be used to make clean, lager-like beers in a fraction of the time since fermentations can be performed in the 20-30ºC range. KRISPY is a selection of two strains from the Skare kveik, and is a bit different from the Kveik Ring: Skare we previously released. Attenuation: 70-82% // Optimum Temp: 18-30ºC // Alcohol tolerance: High // Flocculation: Medium-High

Whilst I'm here, I might as well mention Wicklow Ubbe, which seems to be, ummm, a "very close relative" of Oslo which is much easier to get in the UK at least.

Omega have released OYL-071 Lutra, an isolate from their Hornindal blend :
Lutra is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing a refreshing pseudo-lager without the lead time of a lager. Lutra is your worry-free way to navigate the evolving demand for cold ones.
  • Flocculation Medium-High
  • Attenuation 75-82%
  • Temperature Range 68–95° F (20–35° C)
  • Alcohol Tolerance11%
 
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