Kveik: all things Opshaug strain version

[Newbibrewbi]

I’ve used this yeast for about 6 months now, I made a pale ale and collected kräusen, saved the yeast cake as well.

I’ve used it for faux lager (fantastic, but needs time to lager to become amazing)
Pale ales and IPA (very neutral, hops take over)

American wheat beer (very neutral, slightly acidic aftertaste, like squeezing a lime into a corona)

Stout (nothing to comment)

The yeast is very neutral. The first beer I made stopped at 1.020 but most of the re-pitched ones have gone down to 1.006.

I’ve made good beer with 3 grams dried opshaug in 22l of wort.

I always use nutrient. 1tbsp nutrient or 5-10grams dried yeast cake @10mins

 

[Newbibrewbi]

I’ve used this yeast for about 6 months now, I made a pale ale and collected kräusen, saved the yeast cake as well.

I’ve used it for faux lager (fantastic, but needs time to lager to become amazing)
Pale ales and IPA (very neutral, hops take over)

American wheat beer (very neutral, slightly acidic aftertaste, like squeezing a lime into a corona)

Stout (nothing to comment)

The yeast is very neutral. The first beer I made stopped at 1.020 but most of the re-pitched ones have gone down to 1.006.

I’ve made good beer with 3 grams dried opshaug in 22l of wort.

I always use nutrient. 1tbsp nutrient or 5-10grams dried yeast cake @10mins

And if the wort is clear the beer will clear up as well, given time.

 

[BreweyMcHops]

Finally! Krausen has collapsed today (Day 5) and it's looking like it's almost done. I will take a hydro manana. So far, fermentation has been fairly conventional. I might as well have been using WLP001. Mild, slightly fruity and beery aromas, nothing unusual at all.

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I dont get it are you brewing 1 liter of beer with a huge dose of yeast?

 

[rtstrider]

I'm going to line up an Idaho 7/Briess 2 row smash with this yeast fermented at room temp. Still not too sure what this yeast will bring to the table but morebeer has a lb of Idaho 7 on sale and I have another hazy IPA to brew for a wedding soon. Might as well learn the hop and use the leftovers in the hazy

 

[rtstrider]

Pulled a sample of the Opshaug 2 row/Idaho 7 smash. It’s very tropical! It’s a bit yeasty at the moment too. Needs some cold conditioning but man this is a crazy good combo!!!

 

[rtstrider]

Kegged the Idaho 7/Briess 2 row brew on 5/27 fined with gelatin on 5/29 and pulled a sample yesterday evening. This is a darn good base for a juicy (non thick bodied) ipa. It could definitely use a supporting hop or two but this is very fruity and enjoyable!

We are headed to a cabin in the mountains this weekend so the next thing was to make sure this was carbed up so it would be ready to fill a few growlers for the trip. After off gassing the keg I rocked it at serving pressure with the gas hooked up until it quit bubbling inside. This was at room temp. Then I let it sit for 48 hours or so, fined with gelatin, purged, then rocked it on gas at serving pressure again. Here's the verdict...After 4 days on gas the beer was fully carbonated and is perfect! The reasoning for doing this at serving pressure is I didn't want to overcarbonate the keg. Figured the keg/liquid would essentially reach an equilibrium and that would be that. Aka it would only reach the carbonation it would have just by setting and forgetting at serving pressure anyways. I'll probably continue this method going forward.

I really see Opshaug as a great yeast for smash beers using fruity hops. Just ferment it in a dark room temp spot without worrying about temperature control and bam!

 

[rtstrider]

After another day or so of tasting wanted to come back with some more notes. Opshaug definitely seems to have a mild rotted stone fruit nose to it and produces a slicker/thicker bodied ale. Honestly I think designing a very simple "juicy/hazy" ale with 2 row only (maybe a pinch of c15/c20 at 5% tops) or very light munich might lend well here. To be honest though I'd personally stick with a 2 row malt only and focus on the hops. Doing that would allow for a nice light colored ale. I'm thinking a combo of Idaho 7/Mosaic/Citra in the 45ish ibu range, shoot for around a 1.055-1.060 og mashed in the 150f-152f range would be a very tasty ale!