White Labs Opshaug Kveik Strain Available Retail

[smata67]

Looks like ebrew.com has it in stock for shipment. Several shipping options and multi gel packs if desired. And in NC for east coast customers. Keep in mind upper '90s are in store in the SE this week.

http://ebrew.com/White-Labs-WLP518-Opshaug-Farmhouse-Yeast.html

 

[RPh_Guy]

Looks like it might be the same as Omega Hothead.

 

[kmarkstevens]

Chris White emailed me to say my order is coming. Anyone have a recipe or guideline for brewing Opshaug?

Not to be whinny or anything, but Seattle is barely breaking 70F these days and a heatwave of 82 forecast on Monday. Is it even warm enough to break out the Opshaug?

 

[deadwolfbones]

Looks like it might be the same as Omega Hothead.

According to MTF they're different strains, but they are from generally the same region: http://www.milkthefunk.com/wiki/Kveik

 

[deadwolfbones]

Chris White emailed me to say my order is coming. Anyone have a recipe or guideline for brewing Opshaug?

Not to be whinny or anything, but Seattle is barely breaking 70F these days and a heatwave of 82 forecast on Monday. Is it even warm enough to break out the Opshaug?

I was planning to do an IPA with mine. Nothing too crazy, probably just a pils/wheat/oat base and a lot of late hops/whirlpool/dry hop.

 

[RPh_Guy]

According to MTF they're different strains, but they are from generally the same region: http://www.milkthefunk.com/wiki/Kveik

Where in the page are you reading that?

 

[smata67]

Where in the page are you reading that?

Do a search of "Stranda" on this page.

http://www.garshol.priv.no/download/farmhouse/kveik.html#kv43

 

[RPh_Guy]

Cool, thanks.

 

[smata67]

I plan on brewing an IPA with 2-row and 3% victory and mashing low to get a dry, high ABV beer and an IBU towards the upper end, pitching at room temperature and letting it go with no temperature control. At 30 hours, I'll check things out and see if there's something to harvest topside. If not, shoot to harvest and dry the cake. No starter for this one, under-pitching is suppose to be acceptable with these Norwegian yeasts.

 

[kmarkstevens]

Got my vault release Opshaug vault release vial a couple of minutes ago out of the mail box. Came with an ice pack but prolly 5 days in transit. Yeast should be fine since both San Diego, Seattle and parts in-between probably haven't exceeded 80F in that timeframe.

I've got 4 more vault releases coming any day, so this one is going to need to wait a bit. I'm still pondering what to brew since I generally do English session beers, this is a bit of a head scratcher to do justice to the yeast.

 

[RPh_Guy]

I'm still pondering what to brew since I generally do English session beers, this is a bit of a head scratcher to do justice to the yeast.

My 2¢:
Yeast-forward beers aren't complicated when the yeast behaves as well as kveik cultures generally do, and contributes so much flavor.

Malt: All you need is a base malt with a little wheat addition like 30%, or something else if you prefer, but keep it simple. Around 5% ABV is fine.

H2O: Use a soft malty water profile.

Hops: I'd just use a bittering addition of hops, around 10-20 IBU. This let's you get a feel for the flavor profile contributed by the yeast, rather than it being muddled or overpowered by hop flavors.

Yeast: Hold the fermentation at the upper end of the listed range.

Cheers