Beer Liquid Yeast

Thought to be the H strain of the famous Plzen brewer, Pilsner I lager has a dry and neutral taste profile and is gently malty with a lightly perceptible floral aroma and is the first of the famous Czech strains inspiring America’s most famous light, brilliantly clear, golden lagers. Commonly produces sulfur during fermentation that clears during lagering. Watch out for diacetyl.Strain TypeLagersFlocculationMedium - HighAttenuation72-76%Temperature Range48–56° F (9–13° 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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This is without a doubt the yeast strain for brewers fermenting without temperature control. A Norwegian ale strain with an absolutely ludicrous fermentation range, HotHead can ferment comfortably at any temperature between 62-98°F without producing off flavors! Clean enough for American and English styles alike, with an aroma of honey and overripe mango. We proudly raise a horn to this modern Norse legend.    Attenuation: 75-85%Flocculation: Medium-High Alcohol Tolerance: 11% ABVOptimum Fermentation Temp: 62-98°F Cell Count: 150 Billion

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A strong fermenter popularly referred to as “Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range.Strain TypeAlesFlocculationMedium-LowAttenuation72-80%Temperature Range65–72° F (18–22° 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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This Kolsch strain is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so it is a little easier to manage. It is a lager-like ale strain that’s lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors.Strain TypeAlesFlocculationMediumAttenuation72-78%Temperature Range65–69° F (18–21° C)Alcohol Tolerance10%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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An eruptive top cropper displaying nice fruit and rustic phenolics, the reliable Belgian Ale W is thought to be from a famous tripel brewer. A good flocculator with a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the versatile outcomes available.Strain TypeBelgian AlesFlocculationMediumAttenuation74-78%Temperature Range64-78 °F (18-26 °C)Alcohol Tolerance11-12%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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As one of the few highly flocculent Belgian ale strains, Belgian Ale A is thought to originate from a Wallonian brewery whose reputation dwarfs the small village in which it is located. It makes a great Belgian house strain. It is brewery friendly, crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures.Strain TypeBelgian AlesFlocculationHighAttenuation72-85%Temperature Range65-78 °F (18-26 °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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Borne from an exclusive partnership with the famed Jovaru™ Brewery’s “queen of Lithuanian farmhouse beer,” this unique yeast complements farmhouse beers with citrusy esters and restrained phenols. The strain produces a character of lemon pith, black pepper, and a soft mouthfeel. I sveikata! This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation. JOVARU™ is an ALDONA UDRIENE™ yeast strain that originates from the famous JOVARU™ Brewery that has been in operation since the mid-19th century. Strain Type Lithuanian Ales Flocculation Medium - Low Attenuation 80-85% Temperature Range 70–95° F (21–35° C) Alcohol Tolerance 10%

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After nearly being lost in time altogether, Witbier has had a resurgence. This classic and distinctive strain will produce a beer exemplary to the style. Produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.Strain TypeBelgian AlesFlocculationMediumAttenuation72-76%Temperature Range62–75° F (17–24° C)Alcohol Tolerance11% - 12%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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A good top cropper thought to be from a famous Manchester bitter maker, British V’s lingering haze and residual sweetness pairs popularly with the signature look and huge, fruity hop profile of the New England IPAs (NEIPA). Alternately, try DIPA (OYL-052) for slightly less residual sweetness. Strain Type British Ales Flocculation High Attenuation 71-75% Temperature Range 64–74° F (18–24° C) Alcohol Tolerance 10%

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A good top cropper thought to be from a famous Manchester bitter maker, British V’s lingering haze and residual sweetness pairs popularly with the signature look and huge, fruity hop profile of the New England IPAs (NEIPA). Alternately, try DIPA (OYL-052) for slightly less residual sweetness. Strain Type British Ales Flocculation High Attenuation 71-75% Temperature Range 64–74° F (18–24° C) Alcohol Tolerance 10%

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A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temps, wort density and decreased pitch rate, or stay muted at lower temps where clove stands out. Over-pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL-024)for an alternate complexity. Strain Type Ales Flocculation Low Attenuation 73-77% Temperature Range 64–75° F (18–24° C) Alcohol Tolerance 10%

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Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. The Irish Ale strain is a good fermenter with reliable, average flocculation and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (64° F/18° C and higher). Some diacetyl possible. Successful in dark and high gravity beers. Sláinte! Strain Type British Ales Flocculation Medium Attenuation 69-75% Temperature Range 62–72° F (17–22° C) Alcohol Tolerance 12%

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Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops. Often used as a house strain, it is highly attenuative and moderately flocculent. And it ferments crisp and clean with light citrus notes under 66° F (19° C). Also try DIPA (OYL-052) or British I (OYL-006) to highlight hops more, or West Coast II (OYL-009) and Scottish Ale (OYL-015) for malt displays. Strain Type Ales Flocculation Medium-Low Attenuation 73-80% Temperature Range 60–73° F (16–23° 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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Isolated from Omega's Hornindal Kveik (OYL-091) culture, Lutra™ is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing a refreshing pseudo-lager without the lead time of a lager. Lutra is your worry-free way to navigate the evolving demand for cold ones. After a customer brewed an unusually clean German-style pilsner beer with Hornindal Kveik blend (OYL-091), Omega's R&D lab discovered that one of the strains hidden within the blend, now dubbed Lutra™ Kveik (OYL-071), ferments a wildly clean canvas that can be used for pseudo-lagers, West Coast IPAs or American Stouts. For the most lager-like profile, we suggest fermenting between 68-72°F. Yeast Characteristics: Temp Range: 68 - 95°F Attenuation: 75 - 82% Flocculation: Medium-High Alcohol Tolerance: 15%

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