Bootleg Biology OSLO Yeast
Availability: Limited PRE-ORDER ONLY
Source: Isolated yeast discovered in bottle dregs from our friends Eik & Tid (Oslo, Norway)
OSLO is a modern take on traditional Norwegian farmhouse brewing cultures.
OSLO can comfortably produce beautifully clean, lager-like beers at temperatures as high as 98F (37C) without noticeable off flavors. At the high end of fermentation temperature, beers can finish attenuating in as little as three days! This culture’s versatility and neutral flavor profile allows you to effortlessly produce most beer styles.
Bootleg is the first yeast lab to release this unique Kveik-family culture sourced from a raw beer made by our good friends at Eik & Tid in Oslo, Norway.
NEW! Gluten Free option available for OSLO. Perfect for brewers making gluten free beers, ciders, meads, wines or *gasp*…hard SELTZERS. Select “Gluten Free” from the Prop Methods menu.
- Type: Bottom fermenter. Saccharomyces bayanus / pastorianus / uvarum monoculture
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: 76-86%; attenuation will increase with higher fermentation temps or with successive repitches
- Estimated Final pH: 4.3-4.6
- Flavor/Aroma Profile: Clean, lager-like flavor profile, with no expected off flavors or phenols at high temperatures
- Flocculation: Medium
- Recommended Fermentation Temperature: 75F-98F (24C-37C); colder temperatures may result in higher final gravities or early flocculation/stalling. Pitch and Ferment at 85F (30C) or higher for quickest fermentation time.
* Performance information subject to change due to ongoing testing.
Product Category: Dusty Bottoms Collection™
The Dusty Bottoms Collection™ is our ode to unique and hard to find cultures sourced from commercial fermentations. As much as we love local yeast, there are just some flavors and aromas that can’t be reproduced by plucking yeast out of thin air.
Many of these cultures have been used for generations to make some of the most consistently wonderful beverages in the world. Whether it’s brewer’s yeast, Brettanomyces, or Lactobacillus…these aren’t Local Yeast by our definition, but certainly were local at one time.