Oslo is one of the most popular Kveik strains and was isolated from a brewery in Norway. It is actually a bottom fermenter (Saccharomyces Pastorianus) and can work in a broad temperature range from 24°C-37°C. The profile of this yeast is very clean / lager like. Depending on the fermentation temperature, the beer can be done in three days!
Choose Oslo for all stiles where a clean and crisp yeast is important.
Yeast typ: Saccharomyces bayanus / pastorianus / uvarum monoculture
Attenuation: 76 - 86 % (it will increase with a higher fermentation temps or with a successive repitches)
Fermentation Temperature: 24 - 37 °C (colder temps may results in higher final gravities or early floccation)
Final pH: 4,3 - 4,6
For direct pitch
Quelle: Bootleg Biology