BeerBorg

I just ordered some.

I was going to as well but have some Hornindal here and $10 plus $9 shipping was not right in my brain today.
I'll wait until my LHBS gets some from Bootleg now that he occasionally sells BB yeast.

Beer-lord wrote:I was going to as well but have some Hornindal here and $10 plus $9 shipping was not right in my brain today.
I'll wait until my LHBS gets some from Bootleg now that he occasionally sells BB yeast.

Yeah I make entire batches of beer for that much sometimes.

It is steep, but I spread out the shipping by buying two packs of yeast. I mostly use dry yeast, but I splurge on liquid occasionally. I like to support a small operation like Bootleg, especially because he was so kind when we visited. My nearest LHBSs are 15 and 25 miles away, I would spend $5-8 on gasoline, and they don't stock Bootleg.

I'm not saying I've not paid that much for it but like you, I bought 2 packs last time. Plus, I overbuild my starters so ALL my yeast is at least cut in half and a great majority of my yeast yields me 4 beers total. Sometimes more.
I've not used Oslo but I am a huge fan of their S. Arlingtosis lager yeast.

Good to know.

I brewed a mock pilsner fermented with this yeast, it's rather good I think. 100% pilsner malt, Styrian Goldings Celiea hops, a teaspoon of gypsum. Fermented out in about two days at 85*. Now I think it's what I was aiming for. I'd bring it to a beer meeting, but "Pandemic!". Maybe I should call it that.

That's interesting. I've seen a number of people using other Kveik strains for faux lagers but this is the first I've seen with Oslo but it's not that much different from the others I guess.
Crazy that you can drink a beer like a pilsner in less than a week huh?
Once kegged and served, let me know if you get any odd or distinctive flavors out of it. 85 degrees is a good in between for Kveik yeasts.

Drinking a beer like a Pilsner in less than a week.....




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Mine actually conditioned longer because my taps were full. I had read that cold conditioning improved it, and I had time, so I naturally carbed it and then chilled it. It was two weeks in the bucket, one week warm in the keg with corn sugar, and two more weeks at 40. When I first put it on tap, I thought there was a hint of pineapple, that has faded. I can't be sure that wasn't the hops, as some taste marmalade in Celeia. My wife said it was crisp with grain flavor.