Beer Liquid Yeast

A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. This strain lends itself to traditional Berliner weisse fermentations. Kaiser is a top cropping, low flocking strain so expect long clarification times, but low or no detectable diacetyl levels. *NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.

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Monastic is a classic abbey strain of Belgian yeast, and as such works well in the production of big abbey ales, such as quads and dark Belgian ales. It will produce the big esters and a high amount of spicy phenolics which are characteristic of traditional Belgian ales and the monk-produced Abbey ales. Great for trappist-style beers as well! As this strain is a lower flocculating strain, expect it to stay in solution for awhile, completing fermentation and giving a distinct dryness to the finished beers. Temp: 68-78°F Flocculation: Med-Low Attenuation: 74-78% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that plays nicely with hops, as well as with caramel and toffee malt flavors. Great for Belgian ales that need to be crystal clear without filtration. Highly versatile, use Gnome in an arry of Belgian beers. Temp: 65-77°F, 18-25°C Flocculation: Medium Attenuation: 74-78% Cell Count: 200 Billion   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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B56 Rustic is an out of the ordinary yeast that can be used in saisons, farmhouse ales, or other Belgian styles where high ester levels are key. B56 Rustic usually produces a lot of bubblegum and succulent aromas complimenting the complex maltiness of your beer. Temp: 68-80°F, 20-27°C Flocculation: Medium Attenuation: 72-76% Cell Count: 200 Billion White Labs Equivalent: N/AWyeast Equivalent: Wyeast Private Collection Farmhouse Ale – WY3726  Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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B44 Whiteout is perfect for Belgian Wit style beers, producing an excellent balance of spicy phenolic character and esters. Beside the necessary aromatics, Whiteout produces an impressive amount of acidity making it quintessential for wits as well as other light colored Belgian ales. Whiteout has shown to be flocculent during fermentation, then become non-flocculent towards the end, leading to a possible slow down of normal fermentation. Temp: 62-72°F, 17-22°C Flocculation: Med-low Attenuation: 72-76% Cell Count: 200 Billion White Labs Equivalent: Belgian Wit Ale – WLP400 Wyeast Equivalent: Belgian Wit – WY3944   Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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Tartan is a traditional strain that accentuates the malt character of Scottish and other malt forward styles. But don't put it in a corner, it can also be used for other styles and works well in IPAs due to its clean fermentation character. For a higher ester profile, use this ale yeast at the top end of the temperature range. Temp: 65-70°F, 18-21°C Flocculation: Medium Attenuation: 70-75% Cell Count: 200 Billion Usage Instructions: Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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A20 Citrus offers up orange and lemon aromas alongside some delicious tropical fruit notes. For a high ester production use Citrus at the high temp range. Because its a wild saccharomyces strain, you will get a bit of funkyness without the uncertainty of a brettanomyces strain. Temp: 67-80°F, 19-27°C Flocculation: low Attenuation: 74-78% Cell Count: 200 Billion White Labs Equivalent: Saccharomyces "Bruxellensis" Trois – WLP644Wyeast Equivalent: N/A  Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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A15 Independence will bring new qualities to your hop forward beers. This strain is higher in esters and gives off some fruit character that takes hoppy beers to the highest echelons of flavor. Perfect for pale ales and IPAs, but also does considerably well in stouts and English ales. Show your Independence and try this strain in your next batch! Temp: 60-72°F, 16-22°C Flocculation: Medium Attenuation: 72-76% Cell Count: 200 Billion White Labs Equivalent: California Ale V – WLP051Wyeast Equivalent: American II – WY1272  Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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A18 Joystick moves fast, but you can use this strain at the low end of the ale fermentation spectrum to keep things clean. A solid option for big, high alcohol, malty beers. It will also preform very well in a hoppy double IPA. Temp: 60-70°F,16-21°C Flocculation: Med-High Attenuation: 73-77% Cell Count: 200 Billion White Labs Equivalent: N/AWyeast Equivalent: Pacman Yeast – WY1764  Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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A09 Pub is a highly sought after strain that home brewers swear by due to is ability to achieve brilliantly bright ales in a short amount of time. Because Pub is extremely flocculent it will tear through fermentation and drop out of your beer quickly. This strain will produce higher levels of esters than most ale strains. A sufficient diacetyl rest is highly recommended when using A09 Pub. Temp:64-70°F,18-21°C Flocculation: Very High Attenuation: 69-74% Cell Count: 200 Billion White Labs Equivalent: English Ale – WLP002Wyeast Equivalent: London ESB Ale™ – WY1968 Usage Instructions: ?Store refrigerated until ready to pitch Shake and kneed pouch to homogenize slurry Sanitize the sealed pouch Open and pitch entire contents into well-aerated wort

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A Lactobacillus brevis and plantarum blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures. Maximum souring develops typically within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range. Note also that the blend is extremely hop sensitive, so make sure to add only to unhopped wort. Strain Type Bacterial Cultures Temperature Range 68–95° F (20–35° C)

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Saisonstein's Monster is an Omega-original, genetic hybrid of two Saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry and crisp with some bubblegum character present from its Belgian parent, and more fruit and fewer phenolics than its French parent. Attenuation is 80-90% or more. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation. Strain Type Hybrids Flocculation Low Attenuation 80-90% Temperature Range 65-78 °F (18-26 °C) Alcohol Tolerance 11% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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A Thiolized™ version of our popular hazy strain, British Ale V (OYL-011), Cosmic Punch™ Ale generates thiols through biotransformation, releasing tropical aromas experienced in southern hemisphere hops and New Zealand Sauvignon Blanc. This punchy strain unleashes vibrant grapefruit, passion fruit and guava notes. Expect the same performance and haze you get from British V, but with additional thiol aromas. Experiment with mash hopping or wine grape-derived products to push even more thiols. Strain TypeAlesFlocculationHighAttenuation71-75%Temperature Range64-75° F (18-24° C)Alcohol Tolerance11%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Gulo Ale is the latest creation to emerge from the curious minds of our R&D team. The progeny of Irish Ale (OYL-005) and French Saison (OYL-026), this true genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales. Expect a citrus-forward aroma with hints of peach and a clean finish. Gulo Ale excels in any style where a high level of attenuation is desired without phenolics. We love using it in an IPA (including a brut IPA), stout, or Bière de Garde. Non-phenolic. Patent Pending. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation. The hybrids in this strain catalog were invented by Omega Yeast as the result of years of research and development. They are yeast strains that have never before existed. Although patenting brewing yeast strains is a somewhat novel concept, we made the decision to file a patent application for the unique Gulo™ Ale strain to protect the time, creativity and expense invested in developing it. We recognize the brewing community's conventions of propagating in-house, repitching, and sharing cultures with other like-minded brewers, and while we want to protect our investment in Gulo™, we have no intention of stopping breweries or individuals that have purchased a culture from us from using it as they would any other non-patented strain. So, carry on brewing, and we will carry on creating quality Omega Yeast strains. Strain TypeHybridsFlocculationMediumAttenuation85-90%Temperature Range68-77 °F (20-25 °C)Alcohol Tolerance12%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Tropical IPA is a unique Saccharomyces strain formerly classified as a Brettanomyces strain, that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish. Try it at its higher temperatures to bring out the tropical profile. It's stubbornly non-flocculent, but worth it. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation. Strain Type Ales Flocculation Low Attenuation 82-90% Temperature Range 70-85 °F (21-29 °C) Alcohol Tolerance 10% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Brett Blend #3: Bring on Da Funk consists of two Saccharomyces strains from Brett Blend #1 (OYL-210) spiked with both Brettanomyces bruxellensis and Brettanomyces lambicus, plus two additional Brettanomyces isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an “intense” Belgian source to equal a funky, fruity, complex 8-strain composition. The Brett character will develop over time, as will acid production if exposed to oxygen. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation. Strain Type Bretts and Blends Flocculation Very Low Attenuation 85-100% Temperature Range 68–80° F (20–27° C) Alcohol Tolerance 11%

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A blend of nearly every Brett in our collection. Use All the Bretts in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This evolving blend always contains at least 10 Brett strains. Strain Type Bretts and Blends Flocculation Very Low Attenuation 85-100% Temperature Range 68–85° F (20–29° C) Alcohol Tolerance 11%

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C2C American Farmhouse is a coast to coast blend of one saison strain from a famous Northeast U.S. brewery and one Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. This strain tests positive for the STA1 gene, an indicator that this strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.Strain TypeBretts and BlendsFlocculationLowAttenuation70-85%Temperature Range68–80° FAlcohol Tolerance10%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Thought to be from the famous brewery in Aying, Bavaria, this is a versatile lager strain that balances malt and hop flavors well. It is superb for bocks, doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too. Strain Type Lagers Flocculation Medium Attenuation 70-76% Temperature Range 48 - 55 °F (9 - 13 °C) Alcohol Tolerance 10% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Fans of Märzenbier and Oktoberfest Lagers particularly enjoy this strain. The Oktoberfest strain facilitates a smooth, rich, balanced beer with full, malty profile. Make sure to give it a thorough diacetyl restStrain TypeLagersFlocculationMedium - HighAttenuation73-77%Temperature Range46–58° F (8–14° C)Alcohol Tolerance9%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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This great lager strain is thought to originate from a well known Mexican brewery. Simply put, it is clean, crisp, bright and versatile.Strain TypeLagersFlocculationMediumAttenuation70-78%Temperature Range50 - 55 °F (10- 13 °C)Alcohol Tolerance9%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Versatile, crisp, malty profile, light esters and a wide fermentation range, German Lager I is thought to be the world’s most used lager strain and can produce a convincing lager at ale temperatures. Fermenting in the low temperature range (45-55° F), it maintains a more crisp profile. Temperatures higher in range (65-68° F) bring out slightly heightened esters. Rest for diacetyl. Strain Type Lagers Flocculation Medium - High Attenuation 73-77% Temperature Range 45–68° F (9–13° C) Alcohol Tolerance 9% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik’s orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of HotHead™ Ale (OYL-057), Voss Kveik’s orange-citrus is relatively clean across its fermentation temperature range and pairs well with citrusy, fruity hops. Fermentation speed takes off at higher temperatures. Non-phenolic. Strain Type Norwegian Ales Flocculation Medium Attenuation 75-82% Temperature Range 72–98° F (22–37° C) Alcohol Tolerance 12%

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A wonderfully unique Norwegian farmstead “kveik,” Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90° F/32° C or higher. Non-phenolic and no fusels, even at higher temps. Strain Type Norwegian Ales Flocculation High Attenuation 75-82% Temperature Range 72–98° F (22–37° C) Alcohol Tolerance 12-16% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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