Bootleg Biology OSLO

[foggydonkey]

I used Oslo in an apricot mead and it took it from 1.095 to 0.998. I didn't use any temp control but had it sitting in my office that usually hovers between 75-80'F this time of year. Tastes and smells fantastic. I'm not sure why you're having issues with it fermenting simple sugars.

Can you let me know your ingredients and any additives and steps you used? Mine is making great beer but it's just shitting out on everything else and I don't have any idea why. Warm, lots of nutrients, lots of aeration, Energizer. Treating my water the same as I do for my beer. Like I said I'm new and I could totally just pick up another yeast for those things but I really like the speed and that I don't have to worry about temps with Oslo.

 

[foggydonkey]

Can you let me know your ingredients and any additives and steps you used? And how long it took? Mine is making great beer but it's just pooping out on everything else and I don't have any idea why. Warm, lots of nutrients, lots of aeration, Energizer. Treating my water the same as I do for my beer. Like I said I'm new and I could totally just pick up another yeast for those things but I really like the speed and that I don't have to worry about temps with Oslo.

 

[TandemTails]

Can you let me know your ingredients and any additives and steps you used? Mine is making great beer but it's just poopyting out on everything else and I don't have any idea why. Warm, lots of nutrients, lots of aeration, Energizer. Treating my water the same as I do for my beer. Like I said I'm new and I could totally just pick up another yeast for those things but I really like the speed and that I don't have to worry about temps with Oslo.

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume       
1.75 gal         Distilled Water                                  Water         1          -             -             
1 lbs 10.0 oz    Fruit - Apricot [Steep] (0.0 SRM)                Adjunct       2          18.2 %        0.18 gal     
1 lbs 5.0 oz     Fruit - Apricot [Primary] (0.0 SRM)              Adjunct       3          14.7 %        0.15 gal     
1.25 tsp         Pectic Enzyme (Primary)                          Other         4          -             -             
0.50 tsp         Yeast Nutrient (Primary)                         Other         5          -             -             
0.25 tsp         Citric Acid (Primary)                            Other         6          -             -             
0.25 tsp         Malic Acid (Primary)                             Other         7          -             -             
6 lbs            Honey [Primary] (1.0 SRM)                        Sugar         8          67.1 %        0.52 gal     
1.0 pkg          Oslo Kveik (Bootleg Biology #BBOSL)              Yeast         9          -             -             
2.50 Items       Campden Tablets (Primary)                        Water Agent   10         -             -

Notes:
------
Used 617g of pureed apricot and 760g halved apricots in primary.

Using Tonsa 3.0 SNA schedule. Total of ~8g of Fermaid-o spread into 4 additions.

Timeline:

7/22/19 @ 8:30am - pitched decanted oslo starter (800ml before decanting)
7/22/19 @ 4:00pm - added ~2g of Fermaid-o (1/2 tsp) and degassed. Already a heafty krausen had formed
7/22/19 @ 8:15pm - degassed

7/23/19 @ 6:15am - added ~2g of Fermaid-o (1/2 tsp) and degassed.
7/23/19 @ 2:45pm - added ~2g of Fermaid-o (1/2 tsp) and degassed.
7/23/19 @ 9:00pm - degassed

7/24/19 @ 6:45am - degassed. Still some CO2 release but not as much as before. Will probably take a gravity reading later today and determine if I need the final fermaid-o addition.

7/29/19 @ 7:00am - removed fruit bag

8/26/19 - Racked to secondary carboy with 1 tsp potassium sorbate and 2 crushed campden tablets.

I've been keeping notes of the process here: https://www.homebrewtalk.com/forum/threads/kveik-mead.667291/

 

[foggydonkey]

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume      
1.75 gal         Distilled Water                                  Water         1          -             -            
1 lbs 10.0 oz    Fruit - Apricot [Steep] (0.0 SRM)                Adjunct       2          18.2 %        0.18 gal    
1 lbs 5.0 oz     Fruit - Apricot [Primary] (0.0 SRM)              Adjunct       3          14.7 %        0.15 gal    
1.25 tsp         Pectic Enzyme (Primary)                          Other         4          -             -            
0.50 tsp         Yeast Nutrient (Primary)                         Other         5          -             -            
0.25 tsp         Citric Acid (Primary)                            Other         6          -             -            
0.25 tsp         Malic Acid (Primary)                             Other         7          -             -            
6 lbs            Honey [Primary] (1.0 SRM)                        Sugar         8          67.1 %        0.52 gal    
1.0 pkg          Oslo Kveik (Bootleg Biology #BBOSL)              Yeast         9          -             -            
2.50 Items       Campden Tablets (Primary)                        Water Agent   10         -             -

Notes:
------
Used 617g of pureed apricot and 760g halved apricots in primary.

Using Tonsa 3.0 SNA schedule. Total of ~8g of Fermaid-o spread into 4 additions.

Timeline:

7/22/19 @ 8:30am - pitched decanted oslo starter (800ml before decanting)
7/22/19 @ 4:00pm - added ~2g of Fermaid-o (1/2 tsp) and degassed. Already a heafty krausen had formed
7/22/19 @ 8:15pm - degassed

7/23/19 @ 6:15am - added ~2g of Fermaid-o (1/2 tsp) and degassed.
7/23/19 @ 2:45pm - added ~2g of Fermaid-o (1/2 tsp) and degassed.
7/23/19 @ 9:00pm - degassed

7/24/19 @ 6:45am - degassed. Still some CO2 release but not as much as before. Will probably take a gravity reading later today and determine if I need the final fermaid-o addition.

7/29/19 @ 7:00am - removed fruit bag

8/26/19 - Racked to secondary carboy with 1 tsp potassium sorbate and 2 crushed campden tablets.

I've been keeping notes of the process here: https://www.homebrewtalk.com/forum/threads/kveik-mead.667291/

Thanks man. I'm not exactly sure what's wrong with my process here, but I'll keep trying.

 

[turbo 6]

I saved some Oslo from a previous beer and I'd like to know what size starter should I make for 1.050 wort? The reason I ask because the yeast was easily 4 months old and pitched directly into the wort. Took off like crazy. So I want to make sure I get the pitch right.

 

[foggydonkey]

I saved some Oslo from a previous beer and I'd like to know what size starter should I make for 1.050 wort? The reason I ask because the yeast was easily 4 months old and pitched directly into the wort. Took off like crazy. So I want to make sure I get the pitch right.

I just used 12 oz Mason jars and usually split that between two batches. Virtually no lag if I let the "starter" start for a day or so and toss it into warm (90-95f) wort. Massive visible yeast growth in 3-4 hours and bubbles in 6-8

I haven't noticed a difference between using a fresh starter and one I've kept in the fridge for a week (and warmed up to room temperature before pitching) either.

 

[foggydonkey]

I just used 12 oz Mason jars and usually split that between two batches. Virtually no lag if I let the "starter" start for a day or so and toss it into warm (90-95f) wort. Massive visible yeast growth in 3-4 hours and bubbles in 6-8

I haven't noticed a difference between using a fresh starter and one I've kept in the fridge for a week (and warmed up to room temperature before pitching) either.

In fact I've been saving maybe 1oz of liquid from the starter and topping the jar up with a bit of the leftover wort from a batch and letting it go for a day, tossing it in the fridge, and using it the next week

 

[turbo 6]

Oh ok, so it won't take much to get it going.

 

[TandemTails]

Oslo is one of the fastest floccing yeasts i've come across. I took a timelapse video of a 500mL starter after 36 hours on the stir plate. This time lapse covers 50 seconds total.

 

[Comfort_Zone]

This basically mimics my experience with Oslo. Floccs insanely fast and cakes itself into my flasks

Oslo is one of the fastest floccing yeasts i've come across. I took a timelapse video of a 500mL starter after 36 hours on the stir plate. This time lapse covers 50 seconds total.

 

[Amadeo38]

A friend and I have started a collection of Norwegian farmhouse type strains, and now have a lot of dried Oslo. If anyone wants a gram or two, I’d love to trade for any of the Kveik strains not listed below. We already have (liquid) Hornindal, Stranda, Voss, Aurland, Framgarden, Tormodgarden, Ebbegarden, Arset, Nornes, and Kveik the World (blend).

 

[deadwolfbones]

I put my brown ale made with Oslo into a third-use bourbon barrel tonight and then harvested two full jars of slurry. Weirdest cake I've seen in a while—had the texture of custard or cottage cheese.

 

[Kenmoron]

For me, Oslo has been one of the most unique-looking yeasts I have encountered. It gets super chunky and flocculates really hard. It's also really fun to watch the 'yeast volcanoes' at the bottom of a warm fermenter as it's fermenting.

 

[deadwolfbones]

For me, Oslo has been one of the most unique-looking yeasts I have encountered. It gets super chunky and flocculates really hard. It's also really fun to watch the 'yeast volcanoes' at the bottom of a warm fermenter as it's fermenting.

Yeah, that was crazy to watch.

 

[kylecompton21]

A friend and I have started a collection of Norwegian farmhouse type strains, and now have a lot of dried Oslo. If anyone wants a gram or two, I’d love to trade for any of the Kveik strains not listed below. We already have (liquid) Hornindal, Stranda, Voss, Aurland, Framgarden, Tormodgarden, Ebbegarden, Arset, Nornes, and Kveik the World (blend).

I dont have any of the strains you’re looking for, but I can trade some cash for some Oslo..

 

[Coffeeturnal]

Toward the beginning of this thread there were some questions as to the ABV tolerance of OSLO. There haven't been any answers yet so I thought I'd pitch in.
A while ago I made a barleywine. I took a gallon of wort and boiled it down to extremely high gravity. I measured 1.170, had to do a bit of extra because my hydrometer only goes to 1.160.
I pitched some OSLO and held it at 90°F for ~1.5 weeks, it was bubbling the whole time.
I then proceeded to forget about it for ~2 months.
OSLO crapped out at 1.080, ~11.8% ABV. I didn't do any rigorous oxygenation, so that could contribute to that. However, I think it's reasonable to say the limit is around 12% for a typical composition wort. It still tastes extremely clean, though sickeningly sweet.

 

[popquizkid]

Toward the beginning of this thread there were some questions as to the ABV tolerance of OSLO. There haven't been any answers yet so I thought I'd pitch in.
A while ago I made a barleywine. I took a gallon of wort and boiled it down to extremely high gravity. I measured 1.170, had to do a bit of extra because my hydrometer only goes to 1.160.
I pitched some OSLO and held it at 90°F for ~1.5 weeks, it was bubbling the whole time.
I then proceeded to forget about it for ~2 months.
OSLO crapped out at 1.080, ~11.8% ABV. I didn't do any rigorous oxygenation, so that could contribute to that. However, I think it's reasonable to say the limit is around 12% for a typical composition wort. It still tastes extremely clean, though sickeningly sweet.

Do you routinely make 1.16 beers? That is ******* insane. Not a high abv guy myself, but I appreciate your experiment! If I was to a make a beer that high -- no matter the yeast -- I would make sure I had ample nutrients, pitch a ton of yeast , oxygenate after pitch with pure o2 and hit it with o2 again a day or two into the ferment.

Maybe pitch some brett / bugs to funk it up and eat up some of that residual sugar?

 

[Coffeeturnal]

Do you routinely make 1.16 beers? That is ****ing insane. Not a high abv guy myself, but I appreciate your experiment! If I was to a make a beer that high -- no matter the yeast -- I would make sure I had ample nutrients, pitch a ton of yeast , oxygenate after pitch with pure o2 and hit it with o2 again a day or two into the ferment.

Maybe pitch some brett / bugs to funk it up and eat up some of that residual sugar?

Oh no. What I was saying is I took a small bit of the main batch and boiled it down just to test the limits of the yeast. Main batch was 1.079. This was the first time I've taken anything past 1.100
This only yielded 2 bottles, which I'm probably going to make some friends take a sip of and then pour it down the drain.
It's crazy thick and tastes like an oatmeal raisin cookie with too many raisins.

I thought about pitching some brett but all the brett that's easily available to me has a max ABV of ~11%, so it wouldn't do anything.

 

[OkieSout80]

If anyone else needs help sourcing Oslo or Aurora Liquid or Dried feel free to PM me!

I would be interested in some Oslo if you have anymore left?

 

[Samudell]

BB has it in stock if you choose the gluten free version. I just bought some

 

[blasterooni]

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

 

[greenjam]

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

 

[14thstreet]

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]

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]

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]

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]

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

 

[JohnSand]

It's available again, I ordered some today.

 

[Comfort_Zone]

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

 

[isomerization]

Mexican lager time!

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.