Oslo Two Hearted Ale Clone - Basic Brewing Video - September 27, 2019

[@frodeeriksen7195]

As a Norwegian that had grandfather from Voss/Norway that brewed back in the 50'-80's I am thrilled to see that Lars Garshols amazing work has lead to two gentlemen from Arizona experimenting with these amazing strains. BBR must be the longest running podcast in the home brewing world, and still is the one I am looking most forward when it comes to new and old content.

[@basicbrewing]

Frode Eriksen Glad you like the show. Cheers! -James

[@flipwhilsonne8624]

I agree, super show that keeps things simple. I really look forward every episode and they never disappoint!

[@stephendupreez6569]

Just picked mine up in South Africa super excited to try

[@ChrisSmith-ny1bx]

Arkansas not Arizona

[@DJBrucetx]

To jump in on the band wagon, I pitched Imperial A44 Keviking, in to a batch of Fresh Squeezed IPA. Fermentation took place in the garage, located in Montgomery Texas. September temperatures of 98, 99, and 100 degrees, provided a happy environment for the yeast. The final beer was super fruity! This may very well become my house strain!

[@deansymborski2167]

Just made a Dunkles Bock using Oslo fermented in a sous vide water bath at 85F, delicious!

[@daveking6509]

Thanks, James & Steve. 2 Hearted is a favorite of mine, too. I just made a similar IPA with Omega Voss Kveik yeast at 89°F, and it's dry hopping with Centennial hops and carbonating in the keg right now. I force carbonated some at the time of kegging, and it was very good. The dry hopped version should be even better. Cheers!

[@timothyrichards5823]

Nice video on a very awesome yeast

[@OldNorsebrewery]

Norwegians don´t have time for 10 days ferment, only 2. Cheers

[@DrHansBrewery]

Hahahaha

[@HeartPumper]

That kveik hype is unbearable....GOOD :D Fortunately I've secured myself a little pouch of those isolated goodies :D Also, *glory & kudos* to the few beer enthusiasts like Lars Garshol; small yeast labs as BootlegBiology, Escarpment, Omega, for bringing up the recognition and focus of brewing world to this almost, almooost forgotten yeast strains from Norway.

[@basicbrewing]

Imperial Organic Yeast also has some Kveik strains that are fun to play with, too. - James

[@dkpynn]

Great video guys! I've used Brulosophy Blend yeast from Bootleg Biology. I've liked it so much I've turned it into my house yeast for most of my brews. Sla'inte!

[@DrHansBrewery]

Kveik are interesting stuff. But I've brewed some really fast beers with more "normal" strains. Cheers guys!

[@JollyLizardBrewing]

Just brewed it. Amazing times man

[@TonyLeach-airguntech]

Try English yeast at elevated temps BUT under pressure, around 15psi CO2...1.050 to 1.008 in 30hrs with GV12...not as hot tolerant at Kveik but still fast and more tolerant than normal.

[@ForgetU]

Flavour… Rules ! Good Job, James.

[@ollisarala]

Grain to glass bottle conditioned fully carbonated neipa is possible in four days, tried myself for fun. Super fresh, but peaked about a week after brewing. These strains of yeast are nice and versitile, from lagers to RIS to dankest of IPAs. Cheers from Finland

[@gloves1212]

In 5 days! Awesome! Yay rule-breaking, that's how new and better rules get made :)

[@Berndwg]

James, you should put a recipe in the description of the video so we dont have to go back through the video to get your process. Otherwise, I cant wait to try this.

[@basicbrewing]

Bernie Nothum I provide a recipe to contributors on Patreon. Cheers! -James

[@Bigpete9000]

bootlegbiology is out stock for this strain :( hope it comes back soon ..need to try this

[@HeartPumper]

Regularly they're dropping lots on the market. Great strain! But as every kveik, all above 1.050 need to receive yeast nutrients & should be fermented hot 95-105F - for quick turnover.

[@Joybbbe]

Too short video. More of these

[@saunassad5618]

So Steve, how soon until you carry the Oslo?

[@ModernGameChangers]

Has anyone played around with dark beers (stouts and porters) and Kveik? I realize they are both ales at heart, but does the final product turn out well?

[@yippeeSkipee]

I just did a Imperial American Brown Ale with it. It turned out without any noticeable weird/off flavors from the yeast.

[@davidmccorry8020]

Use voss for Dark beers, Porter ect..

[@chadlorraine2910]

With these Kveik strain's...wouldn't a starter be recommended? Just asking being that the ABV is over the 7% mark.

[@basicbrewing]

I'm not sure what the manufacturer's recommendation would be, but this pouch did just fine without a starter for this beer. - James

[@danst.pierre1368]

I have not added gypsum in boil only in mash .I know it helps hop flavor or are you adjusting boil ph?

[@basicbrewing]

Dan St.pierre It’s for hop flavor. We’ve done an experiment that showed even adding gypsum at bottling had an impact. -James

[@danst.pierre1368]

Gonna try it my next brew thanks for all great info🍻🍻

[@DrDr-pg5br]

This yeast will take over. Can you harvest​and reuse it or does it rapidly change/mutate due to its fast action?

[@basicbrewing]

I think this is a single strain. Should be fine to reuse. - James

[@HeartPumper]

You can even dry it, as most of the kveiks.

[@jimwu8557]

How many grams of yeast did you pitch?- hard to read the yeast package

[@basicbrewing]

Jim Wu That’s a question for the Bootleg Biology folks. I don’t know the pitch rate. -James

[@SgtMajor82]

Is there an alternative yeast that could be used with this?

[@basicbrewing]

A S I would go with Loki from Imperial. -James

[@SgtMajor82]

@@basicbrewing Cheers James :-)

[@canadianbrewer]

No bugs in the taste? Chris

[@basicbrewing]

Chris Storey No

[@endofnight]

My mind is blown right now. EVERY beer I've ever brewed, I've done pretty much as follows: Ferment around 65 - 70 for three weeks in primary. Bottle it with priming sugar. Let it sit for two weeks and then drink! Have I been doing it wrong this whole time?!

[@MrEvanfriend]

These kveik IPAs are a trend that I really hate. Kveik strains give you such amazing flavors, why cover those up with excessive hopping?

[@basicbrewing]

Evan Friend This strain was really neutral in the Pilsner I brewed with it. -James

[@MrEvanfriend]

@@basicbrewing If it's neutral, then I'm okay with it. But taking these strains that have tropical fruit, apple, tartness, and all these other crazy flavors that you normally won't get from a "clean" yeast strain, and then papering over them with hops, is just wasteful if you ask me.

[@basicbrewing]

@@MrEvanfriend We did some tasting with Imperial at Homebrew Con, and the yeast/hop combinations were pretty amazing. - James

[@MrEvanfriend]

@@basicbrewing I can't say I agree with you there. I've found that every kveik IPA I've ever had tasted no different from an IPA brewed with any other yeast strain.

[@basicbrewing]

@@MrEvanfriend Have a listen to the July 18, 2019 episode of BBR "Insane in the Yeast Strain." That was a fun tasting. - James