Omega I Saisonstein® I OYL-500
Saisonstein ® 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 ferments 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.
Attenuation: 80-90%
Flocculation: Low
Alcohol Tolerance: 11% ABV
Optimum Fermentation Temp: 65-78°F
Cell Count: 200 Billion
Saisonstein ® 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 ferments 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.
Attenuation: 80-90%
Flocculation: Low
Alcohol Tolerance: 11% ABV
Optimum Fermentation Temp: 65-78°F
Cell Count: 200 Billion
Saisonstein ® 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 ferments 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.
Attenuation: 80-90%
Flocculation: Low
Alcohol Tolerance: 11% ABV
Optimum Fermentation Temp: 65-78°F
Cell Count: 200 Billion
