Omega Yeast

A Thiolized™ version of our popular hazy strain, British Ale V (OYL-011), Cosmic Punch™ Ale generates thiols through biotransformation, releasing tropical aromas experienced in southern hemisphere hops and New Zealand Sauvignon Blanc. This punchy strain unleashes vibrant grapefruit, passion fruit and guava notes. Expect the same performance and haze you get from British V, but with additional thiol aromas. Experiment with mash hopping or wine grape-derived products to push even more thiols. Strain TypeAlesFlocculationHighAttenuation71-75%Temperature Range64-75° F (18-24° C)Alcohol Tolerance11%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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This great lager strain is thought to originate from a well known Mexican brewery. Simply put, it is clean, crisp, bright and versatile.Strain TypeLagersFlocculationMediumAttenuation70-78%Temperature Range50 - 55 °F (10- 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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The same shockingly clean Lutra® that you love in liquid form is now available in a convenient dry format. Dried Lutra’s clean canvas, huge temperature range, high alcohol tolerance, and fast finishing speeds means unrivaled flexibility and versatility for nearly any style. For a refreshing pseudo-lager or a huge imperial stout — for any reason you’re using a neutral dry yeast, use Dried Lutra and get more, faster. Lutra’s success in dry form is related to the remarkable history of kveik. See resources below for more. Recommended Pitch Rate:60 – 120 g/bbl (50 – 100 g/hL) Dried Lutra is a gluten-free product.

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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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Isolated from Omega's Hornindal Kveik (OYL-091) culture, Lutra™ is shockingly clean with unrivaled speed when pitched at 90°F (32°C). The strain is perfect for brewing a refreshing pseudo-lager without the lead time of a lager. Lutra is your worry-free way to navigate the evolving demand for cold ones. After a customer brewed an unusually clean German-style pilsner beer with Hornindal Kveik blend (OYL-091), Omega's R&D lab discovered that one of the strains hidden within the blend, now dubbed Lutra™ Kveik (OYL-071), ferments a wildly clean canvas that can be used for pseudo-lagers, West Coast IPAs or American Stouts. For the most lager-like profile, we suggest fermenting between 68-72°F. Yeast Characteristics: Temp Range: 68 - 95°F Attenuation: 75 - 82% Flocculation: Medium-High Alcohol Tolerance: 15%

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Thought to be from the famous brewery in Aying, Bavaria, this is a versatile lager strain that balances malt and hop flavors well. It is superb for bocks, doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too. Strain Type Lagers Flocculation Medium Attenuation 70-76% Temperature Range 48 - 55 °F (9 - 13 °C) Alcohol Tolerance 10% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Fans of Märzenbier and Oktoberfest Lagers particularly enjoy this strain. The Oktoberfest strain facilitates a smooth, rich, balanced beer with full, malty profile. Make sure to give it a thorough diacetyl restStrain TypeLagersFlocculationMedium - HighAttenuation73-77%Temperature Range46–58° F (8–14° 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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C2C American Farmhouse is a coast to coast blend of one saison strain from a famous Northeast U.S. brewery and one Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. This strain tests positive for the STA1 gene, an indicator that this strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.Strain TypeBretts and BlendsFlocculationLowAttenuation70-85%Temperature Range68–80° FAlcohol Tolerance10%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Borne from an exclusive partnership with the famed Jovaru™ Brewery’s “queen of Lithuanian farmhouse beer,” this unique yeast complements farmhouse beers with citrusy esters and restrained phenols. The strain produces a character of lemon pith, black pepper, and a soft mouthfeel. I sveikata! This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation. JOVARU™ is an ALDONA UDRIENE™ yeast strain that originates from the famous JOVARU™ Brewery that has been in operation since the mid-19th century. Strain Type Lithuanian Ales Flocculation Medium - Low Attenuation 80-85% Temperature Range 70–95° F (21–35° C) Alcohol Tolerance 10%

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A blend of nearly every Brett in our collection. Use All the Bretts in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This evolving blend always contains at least 10 Brett strains. Strain Type Bretts and Blends Flocculation Very Low Attenuation 85-100% Temperature Range 68–85° F (20–29° C) Alcohol Tolerance 11%

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Brett Blend #3: Bring on Da Funk consists of two Saccharomyces strains from Brett Blend #1 (OYL-210) spiked with both Brettanomyces bruxellensis and Brettanomyces lambicus, plus two additional Brettanomyces isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an “intense” Belgian source to equal a funky, fruity, complex 8-strain composition. The Brett character will develop over time, as will acid production if exposed to oxygen. 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. Strain Type Bretts and Blends Flocculation Very Low Attenuation 85-100% Temperature Range 68–80° F (20–27° C) Alcohol Tolerance 11%

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Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. The Irish Ale strain is a good fermenter with reliable, average flocculation and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (64° F/18° C and higher). Some diacetyl possible. Successful in dark and high gravity beers. Sláinte! Strain Type British Ales Flocculation Medium Attenuation 69-75% Temperature Range 62–72° F (17–22° C) Alcohol Tolerance 12%

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A classic German wheat strain, it’s a cloudy, big top cropper. Presenting banana and clove, the esters turn up with increased temps, wort density and decreased pitch rate, or stay muted at lower temps where clove stands out. Over-pitching can lessen the banana. Sulfur conditions out. See also Belgian Ale A (OYL-024)for an alternate complexity. Strain Type Ales Flocculation Low Attenuation 73-77% Temperature Range 64–75° F (18–24° C) Alcohol Tolerance 10%

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Gulo Ale is the latest creation to emerge from the curious minds of our R&D team. The progeny of Irish Ale (OYL-005) and French Saison (OYL-026), this true genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales. Expect a citrus-forward aroma with hints of peach and a clean finish. Gulo Ale excels in any style where a high level of attenuation is desired without phenolics. We love using it in an IPA (including a brut IPA), stout, or Bière de Garde. Non-phenolic. Patent Pending. 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. The hybrids in this strain catalog were invented by Omega Yeast as the result of years of research and development. They are yeast strains that have never before existed. Although patenting brewing yeast strains is a somewhat novel concept, we made the decision to file a patent application for the unique Gulo™ Ale strain to protect the time, creativity and expense invested in developing it. We recognize the brewing community's conventions of propagating in-house, repitching, and sharing cultures with other like-minded brewers, and while we want to protect our investment in Gulo™, we have no intention of stopping breweries or individuals that have purchased a culture from us from using it as they would any other non-patented strain. So, carry on brewing, and we will carry on creating quality Omega Yeast strains. Strain TypeHybridsFlocculationMediumAttenuation85-90%Temperature Range68-77 °F (20-25 °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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Saisonstein's Monster 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 it ferments more 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. Strain Type Hybrids Flocculation Low Attenuation 80-90% Temperature Range 65-78 °F (18-26 °C) Alcohol Tolerance 11% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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A Lactobacillus brevis and plantarum blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures. Maximum souring develops typically within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range. Note also that the blend is extremely hop sensitive, so make sure to add only to unhopped wort. Strain Type Bacterial Cultures Temperature Range 68–95° F (20–35° C)

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Tropical IPA is a unique Saccharomyces strain formerly classified as a Brettanomyces strain, that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish. Try it at its higher temperatures to bring out the tropical profile. It's stubbornly non-flocculent, but worth it. 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. Strain Type Ales Flocculation Low Attenuation 82-90% Temperature Range 70-85 °F (21-29 °C) Alcohol Tolerance 10% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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An eruptive top cropper displaying nice fruit and rustic phenolics, the reliable Belgian Ale W is thought to be from a famous tripel brewer. A good flocculator with a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the versatile outcomes available.Strain TypeBelgian AlesFlocculationMediumAttenuation74-78%Temperature Range64-78 °F (18-26 °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 wonderfully unique Norwegian farmstead “kveik,” Hornindal produces a tropical flavor and complex aroma that can present itself as stonefruit, pineapple, and dried fruit leather, which complement fruit-forward hops. Add even more dimension to “C” hops and increase ester intensity with a high fermentation temperature. Ferments well at 90° F/32° C or higher. Non-phenolic and no fusels, even at higher temps. Strain Type Norwegian Ales Flocculation High Attenuation 75-82% Temperature Range 72–98° F (22–37° C) Alcohol Tolerance 12-16% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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This Kolsch strain is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so it is a little easier to manage. It is a lager-like ale strain that’s lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors.Strain TypeAlesFlocculationMediumAttenuation72-78%Temperature Range65–69° F (18–21° C)Alcohol Tolerance10%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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A strong fermenter popularly referred to as “Conan.” Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range.Strain TypeAlesFlocculationMedium-LowAttenuation72-80%Temperature Range65–72° F (18–22° C)Alcohol Tolerance11%Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops. Often used as a house strain, it is highly attenuative and moderately flocculent. And it ferments crisp and clean with light citrus notes under 66° F (19° C). Also try DIPA (OYL-052) or British I (OYL-006) to highlight hops more, or West Coast II (OYL-009) and Scottish Ale (OYL-015) for malt displays. Strain Type Ales Flocculation Medium-Low Attenuation 73-80% Temperature Range 60–73° F (16–23° C) Alcohol Tolerance 11% Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.

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A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik’s orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of HotHead™ Ale (OYL-057), Voss Kveik’s orange-citrus is relatively clean across its fermentation temperature range and pairs well with citrusy, fruity hops. Fermentation speed takes off at higher temperatures. Non-phenolic. Strain Type Norwegian Ales Flocculation Medium Attenuation 75-82% Temperature Range 72–98° F (22–37° C) Alcohol Tolerance 12%

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This is without a doubt the yeast strain for brewers fermenting without temperature control. A Norwegian ale strain with an absolutely ludicrous fermentation range, HotHead can ferment comfortably at any temperature between 62-98°F without producing off flavors! Clean enough for American and English styles alike, with an aroma of honey and overripe mango. We proudly raise a horn to this modern Norse legend.    Attenuation: 75-85%Flocculation: Medium-High Alcohol Tolerance: 11% ABVOptimum Fermentation Temp: 62-98°F Cell Count: 150 Billion

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