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Oslo Yeast - high temp lager like qualities


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#41 Big Nake

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Posted 13 December 2019 - 03:54 PM

I have used this Lallemand Diamond in three batches so far and I have another 2-3 batches planned with it.  The character is great.  I agree that it seems 2124-ish (I haven't used 34/70) and it's the type of yeast that makes your whole house smell awesome.  I have made an Amber Lager (Vienna-style), an American Lager and then a Dark Lager.  A pilsner and a sort of Czech-style lager are on-deck.  



#42 Buscotucky

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Posted 13 December 2019 - 05:48 PM

I don't have temp control, and I'm a sucker for trying new things. I've never brewed the same beer twice

 

I got great results with the other kvieks I tried, but those were hazy ipa's & both yeasts were supposed to provide orange/fruity characteristics so that worked. Fermenting in the 90's turned everything I knew about yeast on it's head, and that (for me) is a lot of fun.

 

If my experiment with this Osolo yeast does turn out estery and phenolic, then the yeast company's got some 'splainin' to do!

 

Either way, I'll know more than I did before.



#43 denny

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Posted 14 December 2019 - 12:23 PM

I have used this Lallemand Diamond in three batches so far and I have another 2-3 batches planned with it.  The character is great.  I agree that it seems 2124-ish (I haven't used 34/70) and it's the type of yeast that makes your whole house smell awesome.  I have made an Amber Lager (Vienna-style), an American Lager and then a Dark Lager.  A pilsner and a sort of Czech-style lager are on-deck.  

Glad you like it!  It's replaced 34/70 for me.




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