Omega I HEFEWEIZEN ALE I I OYL-021
A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures where clove stands out. Over pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL-024) for an alternate complexity.
Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-75°F
Cell Count: 200 Billion
A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures where clove stands out. Over pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL-024) for an alternate complexity.
Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-75°F
Cell Count: 200 Billion
A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temperatures, wort density and decreased pitch rate, or stay muted at lower temperatures where clove stands out. Over pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL-024) for an alternate complexity.
Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-75°F
Cell Count: 200 Billion
