Omega I Bananza® ALE I OYL-400
Ripe banana esters (with a hint of pear) make this new, Omega Yeast original a standout for pastry stouts, milkshake IPAs and other modern ales. For prime banana esters, pitch at 68°F (20°C) and let free rise to 72 – 75°F (22 – 24°C). Unlike its parental Hefeweizen strain, Bananza® is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.
Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-75°F
Cell Count: 200 Billion
Ripe banana esters (with a hint of pear) make this new, Omega Yeast original a standout for pastry stouts, milkshake IPAs and other modern ales. For prime banana esters, pitch at 68°F (20°C) and let free rise to 72 – 75°F (22 – 24°C). Unlike its parental Hefeweizen strain, Bananza® is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.
Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-75°F
Cell Count: 200 Billion
Ripe banana esters (with a hint of pear) make this new, Omega Yeast original a standout for pastry stouts, milkshake IPAs and other modern ales. For prime banana esters, pitch at 68°F (20°C) and let free rise to 72 – 75°F (22 – 24°C). Unlike its parental Hefeweizen strain, Bananza® is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.
Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-75°F
Cell Count: 200 Billion
