Omega Yeast Strains
Each new pack now contains 150 mL of yeast slurry capable of brewing 5 gal (19 L) up to 1.070 OG. Experience better performance in lower nutrient conditions or inadequate oxygenation, and reduce off flavors or stalled fermentations resulting from under pitching.
Omega Yeast’s unique propagation methods are tuned to strain growth variation. As a result, our yeast cells grow fresh, healthy and metabolically strong in counts optimized for consistent, high performance. Each fresh pack contains sufficient healthy yeast cells to ferment a 5 gallon (~19L) brew up to 1.070 OG (~17°P)
Click here to see the 2022 Omega Homebrew Strain Catolog
FEATURED STRAINS
1. Cosmic Punch (OYL-402)
Generates tropical aroma from ingredients you’re already using. Vibrant grapefruit, passion fruit and guava notes are created through biotransformation (identical performance and haze as parent strain, British V).
2. Lutra Kveik (OYL-071) and Dried Lutra Kveik (OYL-071DRY)
Shockingly clean. Huge temperature range (68–95ºF/20– 35ºC), high ABV tolerance, and high flocc. A versatile and neutral foundation. Makes a clean, high-ABV base to hit with fruit or adjuncts. Pair it with Propper Seltzer for clean, clear seltzer, fast.
3. Voss Kveik (OYL-061), Hothead Kveik (OYL-057), Hornindal Kveik (OYL-091), and Espe Kveik (OYL-090)
Versatile, uniquely expressive ester profiles from each of these kveik—lychee, orange-citrus, and deep, complex tropical notes—all support hop forward styles. High ABV tolerance and huge range of ideal fermentation temp. Ferment HOT for breakneck fermentation speeds without any off-flavors.
4. British Ale V (OYL-011)
Stable haze-maker with a sweet fruity profile. The most popular strain for hazies (see new Stable Haze tips, top-right panel).
5. DIPA Ale (OYL-052)
Apricot, pear and peach character amps up a NEIPA hop profile. Slightly less residual sweetness than British Ale V.
6. Sundew Ale (OYL-401)
Strawberry and stone fruit esters. Think juicy pale ales, strawberry blondes, wheat ales, IPAs (west coast, milkshake, fruited)—malt-forward stouts, milds and browns, too.
7. Bananza Ale (OYL-400)
Drop more banana into pastry stouts, milkshake IPAs, fruited sours, hazy IPAs, cream ales or any fruit-driven style.
8. Hefeweizen I (OYL-021)
Classic Hefeweizen: banana esters turn up with temperature, wort density, decreased pitch rate. Blend with Bananza to manage phenolic intensity.
9. Mexican Lager (OYL-113)
Versatile, clean, crisp, bright, and consistent. Simply put, it’s perfect for any vibrantly clean lager style.
10. Bayern Lager (OYL-114)
Clean, crisp, and extremely versatile, This strong flocculator gives you the platform to brew nearly any lager style from hoppy pilsner to Oktoberfest. Very low sulfur and diacetyl production.
11. Lacto (OYL-605 )
Our well-known Lacto. brevis and plantarum blend is trained for consistent, efficient souring at a wide temperature range, the high end being 95ºF (35ºC). Easy to hit target pH, often in as little as 24 hrs. Clean, pleasant, round tart profile. Available fast and by the liter.
12. C2C Farmhouse Ale (OYL-217)
A Brett. and rustic Saison blend for an elegantly funky farmhouse. Complexity develops quickly.
13. Jovaru Lithuanian Farmhouse (OYL-033)
Aldona Udriene’s truly unique Jovaru® Brewery strain. Lemon pith, restrained peppery phenols, soft mouthfeel. Makes a great wit
STYLES TO TRY
COSMIC PUNCH JUICY IPA
Tap into out-of-this-world fruit aroma with our Thiolized Cosmic Punch. Try mash hopping or adding wine grape derived products to amp up the thiols.
LUTRA PSEUDO-LAGER
Lutra Kveik brews a clean, vibrant, tasty crowd-pleaser. Cleanest fermentation: 68–75ºF (20–24ºC).
PASTRY STOUT BASE
Set a base with fast, high-gravity tolerant, neutral Lutra (liquid or dried), or any more expressive kveik. Then pastrify to thick and opaque with cocoa nibs, toasted almonds, coconuts, etc., or nothing at all, letting complex malts take the lead.
NORWEGIAN FARMHOUSE
Pilsner malt, juniper berries, noble hops. Pitch yeast around 90–95ºF (32–35ºC). Watch kveik take off. Try Hothead, Hornindal, Voss, or Espe.
AMERICAN FARMHOUSE
A rustic, stateside riff on the Euro farmhouse: base malt, some flaked grains and American hops. Use Sacch and Brett (and Lacto if desired): C2C American Farmhouse, Brett Blend #3.
HOPPY PILSNER
When fermenting a crispy pilsner with any of our lager strains, esp. Danish Lager, Bayern Lager, or German Lager I, don’t hesitate to dose liberally with hops during the whirlpool, and while you’re at it, add a little dry-hop too.
DRY CITRUS CIDER
Diversify with Jovaru in a unique, flavorful hard cider. Ferment between 80–95ºF (26–35ºC) to encourage strong lemon pith/citrus notes with restrained phenols.
NEW ZEALAND IPA
New Zealand IPAs are known both for their bright, fruity and floral aromatic qualities and their snappy, clean body. Lutra (liquid or dry) sets the stage for fresh NZ hops such as MotuekaTM , Wai-itiTM, and RiwakaTM for unique characteristics like freshly zested lime, peaches and apricot. Wonderfully clean, crisp, aromatic and tasty.
ITALIAN PILSNER
Light, clean, hop-aromatic, trending. Nearly any lager strain works, including our faves German Lager I and Bayern Lager with a wide variety of noble and European hops, top picks are Tettnang and Saphir.
IRISH STOUT
Smooth, sessionable, approachable. Try complementing heavily roasted malts with Hornindal’s stone-fruit—quick, delish, and roasty. Ferment at 80–95ºF (26–35ºC) for speed. Or try Bananza at about 75ºF (23ºC) for something new.
MEXICAN VIENNA LAGER
Crisp and wildly drinkable, use Mexican Lager or Bayern Lager for traditional Vienna lagers: a dash of flaked maize in a 150ºF (66ºC) mash. Pitch yeast at 65ºF (20ºC) for dry, snappy, refreshing house lager
Our website is still under construction, we have a huge selection of dry and liquid yeast in stock, please stop on in, give us a call, or send us an email ~CHEERS
