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 Omega OYL-400 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.
Strain Type: Ales
Flocculation: Low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Diastatic: No
Phenolic: No
Alcohol Tolerance: 10% ABV
