Bootleg Biology OSLO

[somethingsomething]

Very interesting. When you say lager-like, do you mean it's sulphury or just super clean without esters?

 

[jimfire85]

Brewed a pivo pils inspired beer today. Noticed something interesting taking the yeast off the stir plate. Stuck together like wlp037 does.

 

[Coffeeturnal]

It'll be a little while before I get around to it (grad school is crazy right now), but I plan to test if this is dry-able like other kveiks. Anyone else planning to give that a shot?

 

[Tyler Cannon]

Fermenting after only two hours. Making a Bo Pils, exciting to foray in to lagers as I don't have temp control under 65 in my small NYC apartment.

+cS+VXVOQCmpqMbslfdcdQ

• Tyler Cannon
• Apr 14, 2019

oslo yeast, 2 hours after pitch at 88~. airlock going crazy.

 

[Tyler Cannon]

Update - at 1.010 from 1.049 after 3.5 days. Stayed about 80 degrees with the jacket. Took a sample, incredibly clear, no off flavors and very clean. Tastes like saaz with a bit of breadiness. No sulfur.

 

[jnxbrews]

I made an 500ml starter with Oslo and pitched it into 100% Pilsner 1.053 wort at 78F on 4/5/19. I ramped it up to 90 over the following days and today it's at 1.009. 82% AA. Very clean, lager like, just like the description says. 36IBUs of Hallertau M'fruh and Spalt coming through nicely. Lovely no fuss yeast. Can't wait to repitch this into something bigger, thinking barleywine or baltic porter.

I put a 1.087 baltic porter on this ^ yeast cake. Mashed at 155. Fermented at 78. Reached FG in 5 days - 1.022. 8.5%, 73%AA.

 

[tetont]

I made a NZ Pils with Oslo. 50% pils, 50% 2-row. 150 mash for an hour. 1.052 SG and finished at 1.013 (75%). I kept it at 76 degrees as I didn't want to dry this out too much and was hoping for under 80% attenuation. So as Bootleg said, lower temp (75-ish) did equal lower attenuation.

Very clean with little sulfur. Lagering it now to get it to drop clear as it was still a bit hazy after 7 days.

 

[Sorrow]

Any of you guys that are using Oslo, are you harvesting the yeast to reuse? If so, are you top cropping or just keeping some slurry after its done?

 

[tetont]

I just repitched slurry. Took off in two hours and krausen had come and gone in 36 hours.

 

[Sorrow]

I just repitched slurry. Took off in two hours and krausen had come and gone in 36 hours.

Thanks, appreciate the feedback.

 

[jimfire85]

Pivo inspired pils in the glass and delicious!

 

[isomerization]

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!

 

[duelerx]

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

 

[Coffeeturnal]

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

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.

 

[14thstreet]

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?

 

[isomerization]

Where did you see this?

Email from Bootleg

 

[Austin_]

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.

 

[isomerization]

I made a 1.5L starter of Bootleg Bio OSLO last night (6pm).

Already finished this morning (6am). First pick is shaken up, second is 8 oz jars after ~3 min of settling.

 

[Comfort_Zone]

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.

This is great info!!!

 

[doublea]

I just pitched a pack into a 5g pilsner last night @ 96 degrees and my air lock is going crazy this morning with activity.

 

[Diomed12]

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.

 

[Comfort_Zone]

^also interested in some Oslo flakes, but I don't have anything interesting to trade. Will gladly cover postage though.

 

[Coffeeturnal]

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.

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.

 

[Comfort_Zone]

Ah grad school, I understand [emoji30]

 

[doublea]

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...

 

[tetont]

A small warning/word of caution with this yeast. I put a 5 gal carboy of pilsner in the fridge to cold crash. Beer went in at 1.014. Two weeks later the beer is at 1.011. (OG was 1.051) The fridge is in the mid-30's. I thought it was a bit odd that the airlock never showed signs of trying to suck in the liquid while in the fridge. Now I know why. Also had the other half of my starter ballon the plastic wrap I had over the mason jar, also in the fridge. This yeast isn't afraid of the cold.

 

[Diomed12]

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.

 

[doublea]

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?

 

[Diomed12]

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?

Sure, you can just drop a gram of flakes into a starter and wait for activity; the flakes often take 24 hours to get going. For the slurry thickness, I go about it like pizza sauce, thick enough to where you can't see the substrate but not much more, maybe 3mm on average.

 

[isomerization]

Brewed up a Mexican lager last night and pitched Oslo at 85F, hoping for about 81% efficiency based on Bootleg’s ranges. Fermentation kicked off within 2 hr (via Tilt).

Recipe:
70% Pilsner malt
25% Flaked Corn
5% Vienna malt
25 IBU

Added 1 oz cryo Ekuanot at 2 min to see if I can get a little lime profile in the beer.