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OYL400 Bananza Ale - Omega Yeast
OYL400
OYL400 Bananza Ale - Omega Yeast
OYL400 Bananza Ale - Omega Yeast
 

OYL400 Bananza Ale - Omega Yeast

Yeast  
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Description

Love the banana character of Hefe yeast, but hate the spicy cloves? Omega's Bananza yeast is exactly what you're looking for. Descended from a Hefeweizen strain, Bananza was developed to be non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile. Dripping with ripe banana esters (with a hint of pear), this Omega Yeast original is perfect for pastry stouts, milkshake IPAs, and other modern ales.

Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64-75°F
Cell Count: 200 Billion
Strain Type: Ale
 

Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.

Available only in the US. While we would love to make these strains available internationally, many countries regulations do not yet allow the sale of organisms developed using modern gene-editing, regardless of the type of modification introduced by the technique. Please feel free to contact us for more information!

 

 

Item # OYL400
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14 LBS
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Community Q&A
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Want to make a German wheat beer
Mark K on Jul 23, 2021
To make a banana beer
Alex McCool on Jan 20, 2021
Want to make a German wheat beer
Mark K on Jul 23, 2021
To brew a watermelon gose
Shawn K on Jul 10, 2021
To make a banana beer
Alex McCool on Jan 20, 2021
To brew a watermelon gose
Shawn K on Jul 10, 2021
Reviews
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3.5 / 5.0
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Rated 5 out of 5
Banana Bomb!
Banana flavor is over the top, which is what I was going for. No clove whatsoever, as advertised. Brewed/mashed for banana forward Hefeweizen (I.e., 70% German wheat, 30% German Pils, high (1.063) OG to stress yeast and create esters, 1.016 FG, no acid rest, mash-in/protein rest @ 130F for 10, Maltose rest @145F for 35, Sacch rest @ 161F for 30 and mash out @ 170 for 10 to help with the lauter). I BIAB, so I brewed a larger batch than normal and let it settle overnight in the kettle after the boil before transferring to allow the sediment to drop and transferred only clear wort to the fermenter. I've found that clear wort is key with Hefeweizens and Belgians that derive much of their flavor from the yeast. Made a 1L starter and pitched at 68F with no aeration, let the temp rise naturally to 75F and held until finished. As is typical for Hefe yeasts, this one did generate quite a bit of sulfur, so I gave the beer a stir 2 times 24 hours apart starting around day 3 post-pitching. Went grain to keg in 6 days. No sulfur in the finished brew. Got lots of compliments on this one.
June 30, 2021
Purchased
 7 months ago
Rated 2 out of 5
No flavor contribution at all from the yeast...
No banana flavor at all from this yeast. I pitched at 70F and let rise to 75F over a day, temperature controlled. No esters at all. Was hoping for a nice Hefeweizen for the summer, but I got a flavorless, 4.8%ABV wheat beer instead. The yeast did ferment super dry and fast. For a beer mashed at 154F, the FG was 1.006 in three days.
May 18, 2021
Rated 5 out of 5
Great banana, ferment warm!
I am on 3rd gen of this yeast. It made great beers that blew my taste buds away, and those of my guest. I made a NEIPA, and served it to multiple people and they asked if I put bananas in the beer. It definitely works but I contacted Omega and they said to definitely ferment warmer.
March 10, 2021
Rated 2 out of 5
No banana
No banana. Great cloudy clean fermentation
February 5, 2021
 
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