Omega Yeast

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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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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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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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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