That’s pretty cool!! I won’t even axe how do that… That’d be way past my comprehension… Sneezles61
It’s been two weeks bottle conditioning. Despite aggressive nature of the Oslo strain the bottles are conditioning like a true lager, slowly. Taste wise I made a Pilsner and that’s what I got but at high temperatures. While definitely clean I would need to do a taste comparison of the same recipe to really do a taste comparison. The photo below is a unchilled warm beer poured aggressively with disregard to bottle trub. I wanted to see just how clear this no cold crash beer was.
That’s not too bad a turn, eh? Sneezles61
Looks flat
I freeze my primary and it looks beautiful clear when I transfer to the keg then I lager awhile and I’m surprised how much more settles out. Personally I would like to keep as much of that as I could out of bottles. Of course bottle conditioning will get some anyway
It is flatish not completely. It’s surprising, as I said, that after 2 weeks it isn’t more carbonated. The Saison I carbonated the day before is completely carbonated.
Sounds like the warmer fermented batch tasted different but without a lot of off flavors. For the exbeeriment °98 was a high test temp and I get that but for me I cool to the 70’s and let it rip at room temp. The last one I did with one of the Kveik type strains I got came out surprisingly clean for no real temp control.
I still think these type strains can be a game changer for those who don’t have room, can’t afford the equipment or don’t feel like screwing around with temp control.
Me do like to use kveik. Here on bonaire. Due to the hot climate. Works nice. For other yeast. Like saison. I use. Temp control