I'm not going to suggest that Matt had some contamination... but I have had regular "neutral" yeast give me bad results which, of course was my own fault. I used Omega West Coast ale (which does not have a nutrient pack in it) and I just used it in a 5% ale without a starter. Big mistake. It was supposed to be a "blonde ale" but it came out like a Belgian Hefeweizen. Never again....
Oslo Yeast - high temp lager like qualities
#21
Posted 14 March 2019 - 02:49 PM
#22
Posted 14 March 2019 - 04:36 PM
I'm not going to suggest that Matt had some contamination... but I have had regular "neutral" yeast give me bad results which, of course was my own fault. I used Omega West Coast ale (which does not have a nutrient pack in it) and I just used it in a 5% ale without a starter. Big mistake. It was supposed to be a "blonde ale" but it came out like a Belgian Hefeweizen. Never again....
Was it fresh? I have had good results with omega yeast.
#23
Posted 14 March 2019 - 07:17 PM
#24
Posted 15 March 2019 - 05:47 AM
Was it fresh? I have had good results with omega yeast.
Yes, it was fresh but it was the first time I made an ale with anything outside of dry (very rare as it is) or Wyeast where I could smack a pack and watch it expand knowing that the yeast was viable. What I did amounted to taking a White Labs vial (or pouch) of ale yeast and just opening it and pitching it. Generally speaking I would not do that. If I were starting up a lager yeast I would make a big starter for it. If I were starting an ale yeast from a Wyeast package and the package swelled up quickly I would be satisfied that the yeast was going to make good beer. In this case the activity didn't start up in the fermenter for 2-3 days and something else took over... which calls into question the sanitation too. I feel like sanitation issues are rare here but you never know. Clearly I'm spoiled by that Wyeast packaging. I don't really want to make starters with ale yeast if I can help it.
#25
Posted 18 March 2019 - 08:32 AM
I haven't used this yeast yet but I just bought 3 dried kveik yeasts and 1 dried Lithuanian yeast. The yeasts came in 1 gram packages, supposedly enough for 5 gallons of 1.050 wort. I made a 1L starter with the intention of harvesting. Brewed a very hoppy 1.064 wort and chilled to 110F for my Whirlpool. Pitched 600ml of the starter, which smelled fantastically of oranges, at about 95F and covered the fermenter with a quilt. I had active fermentation within a couple hours and krausen fell completely within 24 hours, gravity down to 1.012! The sample was a bit yeasty but had no off flavors, hot alcohol, greenness, diacetyl, etc. These yeasts can be game changers for summer brewing...mind blown!
Where do I procure such yeast? Its been on my radar for a bit. curious for myself, but I think it'll be a good subject for a future brew club meeting.
#26
Posted 18 March 2019 - 09:16 AM
Where do I procure such yeast? Its been on my radar for a bit. curious for myself, but I think it'll be a good subject for a future brew club meeting.
Curious also where he got it.
#27
Posted 19 March 2019 - 05:52 PM
Curious also where he got it.
Sorry for the delay. I got my yeast from Sleight Beer Lab...they had a limited run of dry yeasts, 3 kveik from Norway and 1 farmhouse yeast from Lithuania. They were all isolates since the originals typically contain multiple strains. Other labs manufacture these yeasts, including Omega, TYB, Escarpment.
There's a lot of info about these yeasts at the Milk The Funk wiki and on the blog from the guy responsible for bringing these yeasts from obscurity
http://www.garshol.p...o/blog/378.html
I have a LOT of yeast from primary that I saved and will attempt to dry shortly. It unfortunately has some hop material in it but I'll give it a go anyway.
#28
Posted 21 March 2019 - 05:20 AM
Here's a facebook site that sells the strains, direct from Norway (maybe the guy that runs the blog?) $20 which includes international shipping. 26 strains available now.
https://www.facebook...74036689779170/
#29
Posted 03 May 2019 - 01:15 PM
#30
Posted 03 May 2019 - 01:18 PM
this all seems very confusing....
#31
Posted 03 May 2019 - 03:18 PM
is this the yeast in the OP or is it something else?
https://www.northern...vxoCO8YQAvD_BwE
No, not the same. Kviek strain but not the Oslo one.
#32
Posted 05 May 2019 - 01:32 PM
#33
Posted 05 May 2019 - 01:54 PM
#34
Posted 05 May 2019 - 04:45 PM
#35
Posted 09 December 2019 - 02:47 PM
*bump*
Just ordered some of the Osolo yeast from here...looking forward to trying to make a pseudo lager. https://bootlegbiolo...t-tag/homebrew/
Anybody ever get a chance to try it?
#36
Posted 12 December 2019 - 11:56 AM
I have not used it but I've had pseudolagers made with it. Both were estery and phenolic.
#37
Posted 12 December 2019 - 03:53 PM
I have not used it but I've had pseudolagers made with it. Both were estery and phenolic.
Well, that's disappointing.
#38
Posted 13 December 2019 - 07:30 AM
If it was 95° outside and I had no way to control the temp of the fermentation, I would probably try it. But the character that I get from traditional lager yeast is one of the reasons I like lagers. To make a beer that is supposedly smooth and clean like a lager but doesn't have that nice German or Czech character... that's not working especially if they're estery and phenolic. I'd rather just make a blonde ale with 1056 and call it a day.
#39
Posted 13 December 2019 - 12:31 PM
If it was 95° outside and I had no way to control the temp of the fermentation, I would probably try it. But the character that I get from traditional lager yeast is one of the reasons I like lagers. To make a beer that is supposedly smooth and clean like a lager but doesn't have that nice German or Czech character... that's not working especially if they're estery and phenolic. I'd rather just make a blonde ale with 1056 and call it a day.
THIS^^^^ I can't see what I would have to gain by using a kviek yeast unless I wanted that particular flavor profile.
#40
Posted 13 December 2019 - 02:18 PM
Yup.THIS^^^^ I can't see what I would have to gain by using a kviek yeast unless I wanted that particular flavor profile.
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