This Yeast is a beast! Under pitch it and feed it heat it loves to be mistreated!

We used HotHead to ferment a Barley Wine in a 77 degree room. It worked non-stop for several days and it was fascinating to watch. I would definitely use HotHead again.

I wanted to make a honey cider this season with local honey and local fresh pressed unpasteurized apple cider. I have been reading a lot about Kveik yeast, having just finished Lars Garshol's Historical Brewing Techniques this past summer, and decided to give it a go this past summer. I under pitched with 1 tspn of yeast at 95 F and had no trouble getting the fermentation going. The cyser got down to 1.010 in about 5 days, at that point I let it sit in a cool closest for a few weeks and when I eventually returned to it my hydrometer reading was 1.001 it ate almost all the sugar, which is okay by my, I like a dry cider. Also, the tolerance listed on the website is 11% ABV, my cyser was around 13% so that estimate is pretty soft, and can definitely be pushed. Make sure to use a yeast nutrient, definitely in a cider, or a mead, and probably in a regular ale as well. My understanding is one of the limitations of Kveik is it does not produce high enough levels of nitrogen on its own, so to ensure proper fermentation use a yeast nutrient. If you under pitch like me (this yeast likes to be underpitched), you can probably get 2-3 batches out of each package of slurry. The flavor was pretty neutral which worked for this batch, next time I will be trying the Voss or Hornindal and really pushing the temperatures.

I've used this yeast for 4 batches, 2 hefes, a porter and an amber. Takes off like a rocket, pretty neutral profile (slightly "fruity"), flocculates well. Each subsequent batch has used yeast harvested from the first fermentation with no loss of vitality. It is my go to yeast strain for the summer.

this yeast is an absolute Monster pitched it in a 1.057 wort at 90°f reached an fg of 1.011 in 42 hours

This yeast ferments clean, handles heat great (<104f), and clears quickly when it's done. I can ferment a 5% ale in a couple of days and have it on tap in approximately 5 day's.

Omega Hothead Yeast is my go to for Hydromel Meads. (8% ABV) More Beer ships it quickly and packages it nicely with a freezer pack. Never had a dud batch. I use it with a heat blanket at 90 deg F. Ferments from 1.064 to 1.004 in 8 days. Ferments quick and clean with no discernable off flavors.

I did a vitality starter with this yeast, and fermented at room temperature of about 75 F. It took about 2 days to start, may have been stressed from shipping to S FL. Then I used some fermcap drops to stop the foaming and avoid a blow off tube. It flew thru my beer, a 1.050 SMASH ale, and finished at 1.008 in 7 days from start. Satisfied.

This was the best price I could find, they had good availability . I’ve read a lot about this as well as the Voss strain and wanted to try them. Brewing my first beer today with this yeast. I like the temp range they operate in and have hopes of improving my flavor profile along with a fast ferment.

Worked great. Pitched it and the yeast took off

Fermented in 3 days from 1.075 to 1.009 at 90°F. So much tropical flavors. Used in a Mosic/Sabro Neipa

Pitched a starter into warm 1.050 wort. Signs of fermentation were evident in only a few hours. Good steady and orderly fermentation in a water bath at 73° without the teast attempting to crawl out the airlock. After 5 days in primary, the jury is still out on the final quality.

Made a starter for this yeast and it took right off. After adding it to the wort at around 90 degrees, it was already active in under four hours. Amazing strain!!

This Yeast is a beast! Under pitch it and feed it heat, it loves to be mistreated!

I have been using OYL-057 for 2 years, and it is an outstanding performing yeast at any temperature. For those who are advanced "yeast beasts", this strain is one of the easiest to isolate and capture from the primary fermentation vessel. I have had great success with 4 and 5 generations of this yeast, which makes it economical as well. HotHead has worked best on IPA's and Pale Ales, but it did remarkably well on an Irish Red and a Porter. I have achieved ABV's of about 9.0% in a DIPA before it 'ran out of gas' in primary fermentation.

Used it in a oatmeal stout got a very good fermentation will put it in 2nd in a few days.

I have only had a chance to use this a few times, but so far I really like it. Has a crazy wide temperature range, which is nice if you don't have a temperature controlled fermentation chamber. Seems to stick down hard, at least when fined with gelatin. I think this strain is clean enough that it could become a sort of "house yeast" that is used on many different casual styles. I plan to use more of this yeast.

I've brewed three IPAs with this yeast here in South Florida, where, without a refrigerated fermentation chamber, I'm lucky to ferment any cooler than 74 degrees in the summer. The beers are clean and hop forward.