Omega Yeast: OYL-400 Bananza

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.

Flocculation: Low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: 10%