Quasi clean (Saccharomyces bayanus / pastorianus / uvarum)
  • Oslo
Oslo zoom_in

Oslo

  • Reference: BBOSL

€13.65

Description

OSLO

According to Bootleg: "Isolated yeast discovered in the dregs of the bottle of our friends Eik & Tid (Oslo, Norway). OSLO is a modern version of Norway's traditional farmhouse brewing cultures.

It can quietly produce clean, lager-like beers at temperatures of up to 37°C, with no perceptible unwanted aromas. At the upper end of its temperature range, Oslo can ferment beer in three days. The versatility of this culture and its neutral taste profile allow you to produce most styles of beer with ease.

Bootleg is the first yeast laboratory to commercialize this unique Kveik culture, derived from a raw beer made by our good friends at Eik & Tid in Oslo, Norway."

Practical information :

  • Type: Saccharomyces bayanus / pastorianus / uvarum culture
  • Inoculation rate: Directly injectable into 19 liters of must of 1,050 or less. We still recommend a small starter.
  • Estimated attenuation: 76-86%; attenuation will increase with higher fermentation temperatures or successive repitches.
  • Estimated final pH: 4.3-4.6
  • Aroma profile: Clean, lager-like flavor profile, with no aftertaste or phenol at high temperatures.
  • Flocculation: Medium
  • Recommended fermentation temperature: 29°C-37°C; colder temperatures may result in higher final gravities or early flocculation. For faster fermentation, seed and ferment at 35°C (95°F).


Special series: Dusty Bottoms Collection™

According to Bootleg Biology: "The Dusty Bottoms Collection™ is our ode to unique cultures from commercial fermentations. As much as we love local yeast, there are simply flavors and aromas that can't be replicated by harvesting yeast in the open. Many of these crops have been used for generations to produce some of the world's most wonderful beverages. Whether it's brewer's yeast, Brettanomyces or Lactobacillus, they're not local yeasts by our definition, but they certainly were at some point."

Data sheet

  • Fermentation temperature

    29-37°C

  • Strain

    Norwegian Farmhouse (Kveik)

  • Floculation

    Medium

  • Attenuation

    76-86%

  • Conservation

    Au réfrigérateur

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