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Omega Yeast Labs Hothead Ale Liquid Yeast OYL057  |  love2brew.com Omega Yeast Labs Voss Kveik Ale Liquid Yeast OYL061  |  love2brew.com Omega Yeast Labs Hornindal Kveik Ale Liquid Yeast OYL091  |  love2brew.com
A highly flocculent Norwegian ale strain with an astoundingly wide temperature range and little change in flavor across the range, Hothead? is clean enough for both American and English styles. It has a unique honey-like aroma with overripe mango which is complementary to modern, fruity hops. Temperature control is unnecessary with this strain.

Type: Ale Yeast
Minimum Attenuation: 75%
Maximum Attenuation: 85%
Flocculation: Medium- High
Minimum Fermentation Temperature: 72°F (22°C)
Maximum Fermentation Temperature: 98°F (36°C)
Alcohol Tolerance: 11%
Voss Kveik's orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of Hothead? (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.

Type: Ale Yeast
Minimum Attenuation: 75%
Maximum Attenuation: 82%
Flocculation: Medium
Minimum Fermentation Temperature: 72°F (22°C)
Maximum Fermentation Temperature: 98°F (36°C)
Alcohol Tolerance: 12%
Hornindal presents a tropical flavor and aroma of fresh pineapple, mango and tangerine, which complement fruit-forward hops. Add even more dimension to "C" hops with a high fermentation temperature, intensifying aroma and fermentation speed. Ferments well at 90° F/32° C or higher.

Type: Ale Yeast
Minimum Attenuation: 75%
Maximum Attenuation: 82%
Flocculation: High
Minimum Fermentation Temperature: 72°F (22°C)
Maximum Fermentation Temperature: 95°F (35°C)
Alcohol Tolerance: 12%
Omega Yeast Labs Tropical IPA Liquid Yeast OYL200  |  love2brew.com Omega Yeast Labs Saisonstein's Monster Liquid Yeast OYL500  |  love2brew.com Omega Yeast Labs DIPA Liquid Yeast OYL052  |  love2brew.com
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.

Type: Ale Yeast
Minimum Attenuation: 85%
Maximum Attenuation: 100%
Flocculation: Low
Minimum Fermentation Temperature: 75°F (23°C)
Maximum Fermentation Temperature: 85°F (29°C)
Alcohol Tolerance: 10%
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.

Type: Ale Yeast
Minimum Attenuation: 80%
Maximum Attenuation: 90%
Flocculation: Low
Minimum Fermentation Temperature: 65°F (18°C)
Maximum Fermentation Temperature: 78°F (25°C)
Alcohol Tolerance: 11%
A strong fermenter popularly referred to as "Conan," the DIPA Ale strain originates from an often hunted, soaringly rated Vermont beer. Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. May produce some diacetyl.

Type: Ale Yeast
Minimum Attenuation: 72%
Maximum Attenuation: 80%
Flocculation: Medium- Low
Minimum Fermentation Temperature: 65°F (18°C)
Maximum Fermentation Temperature: 72°F (22°C)
Alcohol Tolerance: 11%
Omega Yeast Labs Brett Blend #1 Where Da Funk? Liquid Yeast OYL210  |  love2brew.com Omega Yeast Labs Brett Blend #2 Bit O' Funk Liquid Yeast OYL211  |  love2brew.com Omega Yeast Labs Brett Blend #3 Bring On Da Funk Liquid Yeast OYL212  |  love2brew.com
One Brett-famous Colorado brewery strain, plus two strains that were formerly classified as Brett (but are now known to be Saccharomyces), result in huge tropical fruit aromas that mingle well with fruity aroma hops. Note that aroma intensity fades a bit during conditioning. Brett Blend #1: Where Da Funk? has a wide temperature range, finishes very dry, and leaves neither much funk nor much body (consider adding flaked oats for body). Mild funk level and low acidity is consistent even with extended aging.

Please note that special precautions must be taken when brewing with Brettanomyces. Please see our love2learn section for more details.

Minimum Attenuation: 78%
Maximum Attenuation: 88%
Flocculation: Very Low
Minimum Fermentation Temperature: 68°F (20°C)
Maximum Fermentation Temperature: 80°F (26°C)
Alcohol Tolerance: 11%
Brett Blend #2: Bit O' Funk contains the two Saccharomyces strains from Brett Blend #1 (OYL-210) for primary fermentation and is spiked with Brettanomyces bruxellensis for development of classic, funkforward Brett character during secondary fermentation. The bit 'o funkiness will take extended time to develop (3 months or more)

Please note that special precautions must be taken when brewing with Brettanomyces. Please see our love2learn section for more details.

Minimum Attenuation: 85%
Maximum Attenuation: 100%
Flocculation: Very Low
Minimum Fermentation Temperature: 68°F (20°C)
Maximum Fermentation Temperature: 80°F (26°C)
Alcohol Tolerance: 11%
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.

Please note that special precautions must be taken when brewing with Brettanomyces. Please see our love2learn section for more details.

Minimum Attenuation: 85%
Maximum Attenuation: 100%
Flocculation: Very Low
Minimum Fermentation Temperature: 68°F (20°C)
Maximum Fermentation Temperature: 80°F (26°C)
Alcohol Tolerance: 11%
Omega Yeast Labs All The Bretts Liquid Yeast OYL218  |  love2brew.com Omega Yeast Labs Jovaru Lithuanian Farmhouse Ale Liquid Yeast OYL033  |  love2brew.com Omega Yeast Labs Espe Kviek Ale Liquid Yeast OYL090  |  love2brew.com
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.

Please note that special precautions must be taken when brewing with Brettanomyces. Please see our love2learn section for more details.

Minimum Attenuation: 85%
Maximum Attenuation: 100%
Flocculation: Low
Minimum Fermentation Temperature: 68°F (20°C)
Maximum Fermentation Temperature: 80°F (26°C)
Alcohol Tolerance: 11%
Born 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, & a soft mouthfeel. I sveikata!

Type: Ale Yeast
Minimum Attenuation: 80%
Maximum Attenuation: 85%
Flocculation: Med-Low
Minimum Fermentation Temperature: 70°F (21°C)
Maximum Fermentation Temperature: 95°F (36°C)
Alcohol Tolerance: 10%
Originating from the village of Grodås in Norway, Espe offers the unique profile of lychee, pear, and tropical fruit cup. The strain bolsters the sweet aromatics of modern IPAs, but is versatile enough for your flagship pale ale or seasonal brew. Espe is most expressive when fermented at 90F+ (32C+), but still reveals its character at lower ale-pitching temperatures.

Type: Ale Yeast
Minimum Attenuation: 75%
Maximum Attenuation: 80%
Flocculation: Medium
Minimum Fermentation Temperature: 68°F (20°C)
Maximum Fermentation Temperature: 98°F (37°C)
Alcohol Tolerance: 12%