Catalog: BBOSL – OSLO™
- Type: Bottom fermenter. Saccharomyces bayanus / pastorianus / uvarum monoculture
- Pitching Rate: Directly pitchable into 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.