Try 28C or 82.4 C for even cleaner fermentation. I have done 7 brews with it now. from 25C to 42C 42c was still drinkable (was supposed to be 37C) Its much cleaner under 30C (Slows big time at 25C). I did a 34 IBU Pilsner like beer and was very yummy! Its missing the light sulfur notes I get from a lager, an as to mentioned not as crisp as a typical lager. I get higher attenuation with this yeast 80 to 90% typically. This is a great yeast to make a big starter from and save some for future batches or starters. You can also top crop the yeast. 28C seams about the perfect temp for oslo
Cheers from brazil. Here is darn hot and kveik is the new trend in homebrewing now. I dont know any commercial ones yet. If I got it right, it makes a good Ale. Thanks for the video.
Keep 'em coming fellas. I've been curious about the Kveik strains for a bit now. Late summer to fall of every year I do a big Belgian, fermented at 80ish degrees. My ferm chamber has room for 2 carboys...you really have me thinkin' for back to back brew days here in 6 to 8 weeks!
Cool experiment! It's been great watching you guys brew all these beers over the years. You guys are definitely in your Sgt. Pepper's Lonely Hearts Club Band stage. Great time to be alive!
Lutra Kviek from Omega provides a better pseudo lager experience, in my opinion. I blind tasted my Lutra Helles with a few other Helles from Dallas, KC, and Germany and my friends couldn't tell which one was home brewed and didn't use traditional lager yeast.
My Austrian Kveik Voss from Lallemans Dry yeast , i pitched it in 32celsius dry 2x 11g bags to a 20 litre patch og was 1055 and this baby started fermenting and bubling in 10 mins =D I love this, but in 2-3 weeks i will know what it tastes like. Primary fermentation happening in around 23-26celsius no equipment used to keep it there so the fluxuation might be even more in day light cause its kinda warm in Finland now =)
Kyle Davison sorry. I should have said that people brought Kveik to Brazil and now most experienced brewers are testing the yeast in high temperatures with good results.
that is so cool. I just brewed a beer with Olso this weekend for the first time. got the yeast last week and made the beer on Friday. it was still fermenting yesterday. I used 2 Row and a bit of Flaked corn for the mash and added 40g of Saaz 60min and 25G at flame out. I can't wait to try it.
Be sure to check out Lars Garshol's blog, Larsblog, which documents the farmhouse traditions in Norway and other European countries! I had no idea this stuff existed, and it changed the way I look at beer brewing.
thats amazing how quick the process went. my question, though, is are you losing any complexity by brewing so fast? coming from a professional cooking background, and from baking bread, there are flavor profiles and richness that comes from taking time to develop flavor. for instance, "low and slow" ribs taste way better than something you make in 2 hours. cold proofed overnight sourdough also has something you dont get from a single day proofing. so i'm wondering what you think about that...do you feel like you're losing anything, or is the yeast able to make up all that complexity in such a short time?
Interesting question. Of course, with Pilsners, they're not too complex. Some strains of kveik add a lot of fruit flavor when fermented hot, so they actually add a level of complexity to American pale ales and IPAs. - James
im not lucky with them kveik ,,an after taste that i can pick from a mile ,,did use it in a black ipa and that was amazing ,,,but i wont use it again in lager style ,,just my take
Another great video guys, is there any way in your opinion that the beer you brewed could give a more classic pilsner flavour, I know you mentioned a bit more 60 min addition, would maybe 2-3 weeks of "lagering" help?
Hey guys! Congrats for your channel! I am curious about how clean this beer is. Did you use some isinglass or you just cool lager it? Regards from Spain
Haven't been able to get an answer from the company yet, but they say they send a yeast culture. I'm not sure what that means but is it a dry yeast packet or a liquid one? Or is it something else that will require me to make a yeast starter?
Hi guys love the vids. You fermented in a carboy, can I ask what did you use to draw the fermented wort to do a SG. Was there any concern about Oxygen exposure???
I'm a new brewer and I've been brewing cider, but my garage (coolest room) is getting too hot for my yeast and it is getting very boozy, and some batches are even getting a burnt plastic taste. Dry hopping covers this up a bit, but it would be great if I could solve the problem just by switching yeasts. My garage isn't getting up to 98* but it definitely gets into the 80s. Can anyone suggest a yeast to try out for fermenting a cider while warm? They mention this yeast was a bit fruity. Should I give this yeast a try?
What kind of notes are you getting from the yeast? I've gotten all kinds of tropical flavors and even some tartness from kveik strains - very fun yeast to brew with.
This Oslo strain is very neutral. With Loki and Kveiking from Imperial, we've experienced more "juicy" flavors. Looking forward to playing with kveiks more. - James
You guys use the same equipment as I do. I have been having issues with efficiency. You have and standard procedures or do you face the same efficiencies I do?
I was touring a small maltster company, and the sample Kveik beer they had from a local microbrewery tasted like salty oatmeal with lemon. Might've just been the recipe, but it really turned me off. All your audio & video episodes on Kveik are re-sparking my interest. I want to taste a good Kveik!
The fermentation characteristics were very clean. Maybe not as completely clean as a "true" lager, but certainly as clean as a neutral ale yeast. - James
Simon Davis They have been selected over time by farmhouse brewers. As I’ve been told, the brewers didn’t have an efficient way to cool the wort quickly, so they pitched at relatively higher temperatures. The yeasts that survived and thrived went into the next batch. And so on. -James
that is one simple brew day and one fast fermentation , that is one winning beer.
Try 28C or 82.4 C for even cleaner fermentation. I have done 7 brews with it now. from 25C to 42C 42c was still drinkable (was supposed to be 37C) Its much cleaner under 30C (Slows big time at 25C). I did a 34 IBU Pilsner like beer and was very yummy! Its missing the light sulfur notes I get from a lager, an as to mentioned not as crisp as a typical lager. I get higher attenuation with this yeast 80 to 90% typically. This is a great yeast to make a big starter from and save some for future batches or starters. You can also top crop the yeast. 28C seams about the perfect temp for oslo
Cheers from brazil. Here is darn hot and kveik is the new trend in homebrewing now. I dont know any commercial ones yet. If I got it right, it makes a good Ale. Thanks for the video.
Thanks guys 😊 for the video
Tried to brew today, but it didn't work out. Glad that I could come to my computer and find a new video by Basic Brewing.
Keep 'em coming fellas. I've been curious about the Kveik strains for a bit now. Late summer to fall of every year I do a big Belgian, fermented at 80ish degrees. My ferm chamber has room for 2 carboys...you really have me thinkin' for back to back brew days here in 6 to 8 weeks!
Cool experiment! It's been great watching you guys brew all these beers over the years. You guys are definitely in your Sgt. Pepper's Lonely Hearts Club Band stage. Great time to be alive!
Lutra Kviek from Omega provides a better pseudo lager experience, in my opinion. I blind tasted my Lutra Helles with a few other Helles from Dallas, KC, and Germany and my friends couldn't tell which one was home brewed and didn't use traditional lager yeast.
wow! Will try this today with kveik lallemand. Pitch at 35c. Thank you. Awsome video. Cheers from sweden
My Austrian Kveik Voss from Lallemans Dry yeast , i pitched it in 32celsius dry 2x 11g bags to a 20 litre patch og was 1055 and this baby started fermenting and bubling in 10 mins =D I love this, but in 2-3 weeks i will know what it tastes like. Primary fermentation happening in around 23-26celsius no equipment used to keep it there so the fluxuation might be even more in day light cause its kinda warm in Finland now =)
does anyone else find it ironic that this high temp yeast is coming out Norway and not some place hot like Australia or South Africa or Texas?
Kyle Davison We have this yeast here in Rio de Janeiro. Why not there?
@@jrwatter so why does Norway get all the credit?
I was thinking exactly that when he said that... I’m like wtf??! When does it get 90 degrees in Norway 🇳🇴?? Lol 😂
Kyle Davison sorry. I should have said that people brought Kveik to Brazil and now most experienced brewers are testing the yeast in high temperatures with good results.
@@hectorguzman8435 It does get that hot in the summers in Fennoscandia
Try Hornindal Raftevold kveik for a run. Gives tropical mango flavour and have been my favorite for a while. Cheers
Old Norse brewery finish In 2 days?
I combined this idea with your slow cooker rice pilsner, it turned out good. I used Lallemand's dried Kevin for the yeast. Thanks for the inspiration!
Love your work. Occasionally disliking the beers would give the show more credibility in my opinion. Keep up the good work.
We don't take time to feature the clunkers. Cheers! - James
that is so cool. I just brewed a beer with Olso this weekend for the first time. got the yeast last week and made the beer on Friday. it was still fermenting yesterday. I used 2 Row and a bit of Flaked corn for the mash and added 40g of Saaz 60min and 25G at flame out. I can't wait to try it.
How did it turn out? 😀
Cheers from Argentina. You are Great Guys. I have learned a lot with you ;)
Very interesting. Such a quick turn around too.
This may be the solution to my broken fermentation fridge.
Maybe a little bit of table sugar could dry the beer.
Longest 4 weeks ever! Sorry for the out burst! I’ve caught up on all the audio, all the podcast and now I have to wait.
Great video guys! Very informative. Cheers Dino from New Zealand 🍻
Be sure to check out Lars Garshol's blog, Larsblog, which documents the farmhouse traditions in Norway and other European countries! I had no idea this stuff existed, and it changed the way I look at beer brewing.
kveik at 25c is much cleaner and drier.... makes it much much closer to lager styles.
Try some juniper next time. We do that in Norway. I boil the juniper for 15 minutes. I use 2 ca. 200 grams
Very cool ... I mean hot... I mean... Great job guys
Sounds like 1056 is moving over now that ambient is 85F.
Thanks guys
I've definitely got to try this yeast...
Got some oslo yeast on the way, looking forward to testing it out
thats amazing how quick the process went. my question, though, is are you losing any complexity by brewing so fast? coming from a professional cooking background, and from baking bread, there are flavor profiles and richness that comes from taking time to develop flavor. for instance, "low and slow" ribs taste way better than something you make in 2 hours. cold proofed overnight sourdough also has something you dont get from a single day proofing. so i'm wondering what you think about that...do you feel like you're losing anything, or is the yeast able to make up all that complexity in such a short time?
Interesting question. Of course, with Pilsners, they're not too complex. Some strains of kveik add a lot of fruit flavor when fermented hot, so they actually add a level of complexity to American pale ales and IPAs. - James
Cheers
im not lucky with them kveik ,,an after taste that i can pick from a mile ,,did use it in a black ipa and that was amazing ,,,but i wont use it again in lager style ,,just my take
Maybe some beer salts to the water to help the hops
Another great video guys, is there any way in your opinion that the beer you brewed could give a more classic pilsner flavour, I know you mentioned a bit more 60 min addition, would maybe 2-3 weeks of "lagering" help?
I don't know if more cold conditioning would have an effect. Worth a try. - James
Hey guys! Congrats for your channel!
I am curious about how clean this beer is. Did you use some isinglass or you just cool lager it?
Regards from Spain
I didn't clarify this beer. The flavor is very clean. - James
Haven't been able to get an answer from the company yet, but they say they send a yeast culture. I'm not sure what that means but is it a dry yeast packet or a liquid one? Or is it something else that will require me to make a yeast starter?
That's a question the manufacturer will have to answer.
Think I will brew up some and take a six pack next time I go see my gal Candi Syrup...
Great experiment but cannot buy this yeast so............kinda a bummer
Hi guys love the vids. You fermented in a carboy, can I ask what did you use to draw the fermented wort to do a SG. Was there any concern about Oxygen exposure???
Nigel Hayes1 I use an autosiphon to pull a sample. You can also use a wine thief. -James
So it seems these experiments produce good beer but don't necessarily fit the style? Accurate?
Love your channel.
Dr Dr Not exactly as clean as a “traditional” lager in this case, but darned tasty. 🍻James
What happened to the saisson taste profile?
I made some that I tried to make a quick beer and it was awful.
I'm a new brewer and I've been brewing cider, but my garage (coolest room) is getting too hot for my yeast and it is getting very boozy, and some batches are even getting a burnt plastic taste. Dry hopping covers this up a bit, but it would be great if I could solve the problem just by switching yeasts.
My garage isn't getting up to 98* but it definitely gets into the 80s.
Can anyone suggest a yeast to try out for fermenting a cider while warm?
They mention this yeast was a bit fruity. Should I give this yeast a try?
Just fast yeast love it. Have you tried it at the lower temperature to see what the taste and how fast it ferments at cooler temps?
Dan St.pierre First time to use it. I do have a second pack. -James
What kind of notes are you getting from the yeast? I've gotten all kinds of tropical flavors and even some tartness from kveik strains - very fun yeast to brew with.
This Oslo strain is very neutral. With Loki and Kveiking from Imperial, we've experienced more "juicy" flavors. Looking forward to playing with kveiks more. - James
You guys use the same equipment as I do. I have been having issues with efficiency. You have and standard procedures or do you face the same efficiencies I do?
Kenny Wilson I’ve found that with BIAB, stirring the mash and milling more aggressively helped improve my efficiency. -James
@@basicbrewing my experience exactly James. Thanks for the great video. I’ll be trying this type of yeast for the first time soon.
I was touring a small maltster company, and the sample Kveik beer they had from a local microbrewery tasted like salty oatmeal with lemon. Might've just been the recipe, but it really turned me off. All your audio & video episodes on Kveik are re-sparking my interest. I want to taste a good Kveik!
No salty, lemony oatmeal here. :-) - James
Did you purposely wait till a day after the pre-order ended to publish this video? LOL, already OOS. but looks promising for some summer brewing.
Aside from chewing through that wort...did you guys experience anything you could pin to the yeast?
The fermentation characteristics were very clean. Maybe not as completely clean as a "true" lager, but certainly as clean as a neutral ale yeast. - James
What is that setup that you used to keep it at 98 degrees called?
Charles Dowd www.highgravitybrew.com/store/pc/Wort-Hog-5-10-Gallon-BIAB-240V-p3987.htm
so do you have to rehydrate that yeast ? I would love to try it room temp gets in the 30s to 38 on a hot day with out air con here in Australia
No, it's a liquid yeast. - James
where can I get this yeast from?
Here's the manufacturer's page. It's out of stock, but homebrew stores might have some. bootlegbiology.com/product/oslo/
So are these yeasts genetically engineered? Are they an answer for brewing in the face of climate change?
Simon Davis They have been selected over time by farmhouse brewers. As I’ve been told, the brewers didn’t have an efficient way to cool the wort quickly, so they pitched at relatively higher temperatures. The yeasts that survived and thrived went into the next batch. And so on. -James
How was the headache?
No fusels
@@DanABA Clever