Omega Yeast now available in Vermont!

Omega Yeast now available in Vermont!

Omega yeast now available to homebrewers in Vermont and New England.

1st Republic Homebrew is excited to announce it is carrying a full lineup of Omega Yeast for homebrewers.  Omega is a yeast manufacturer that opened up in 2013.  They have created some great rare stains that have put amazing characteristics in homebrewers concoctions.

Below is a list and specifics of the Omega Yeast we are carrying:

Omega Yeast 052 DIPA Ale

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.

  • Strain Type: Ales
  • Flocculation: Medium-Low
  • Attenuation: 72-80%
  • Temperature Range: 65–72° F (18–22° C)
  • Alcohol Tolerance: 11%

Omega Yeast 057 HOTHEAD Ale

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.

Non-phenolic.

  • Strain Type: Norwegian Ales
  • Flocculation: Medium-High
  • Attenuation: 75-85%
  • Temperature Range: 72–98° F (22–37° C)
  • Alcohol Tolerance: 11%

Omega Yeast 061 Voss Kveik

A traditional Norwegian kveik directly from the Gjernes farmstead, 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.

  • Strain Type: Norwegian Ales
  • Flocculation: Medium
  • Attenuation: 75-82%
  • Temperature Range: 72–98° F (22–37° C)
  • Alcohol Tolerance: 12%

Omega Yeast 200 Tropical IPA

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.

This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.

  • Strain Type: Ales
  • Flocculation: Low
  • Attenuation: 85-100%
  • Temperature Range: 75–85° F (24–29° C)
  • Alcohol Tolerance: 10%

Omega Yeast 500 Saisonstein's Monster

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. Attenuation is 80-90% or more.

This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation.

  • Strain Type: Hybrids
  • Flocculation: Low
  • Attenuation: 80-90%
  • Temperature Range: 65–78° F (18–26° C)
  • Alcohol Tolerance: 11%

Omega Yeast 006 British Ale 1

A productive, brewer-friendly top cropper attributed to a historic London brewery whose lab once hosted Louis Pasteur, British Ale I drops fast and clear, and is clean and crisp at low temperatures with heightened esters and a lightly tart, dry finish at the upper range. 

  • Strain Type: British Ales
  • Flocculation: Medium-High
  • Attenuation: 70-80%
  • Temperature Range: 64–72° F (18–22° C)
  • Alcohol Tolerance: 10%

Omega Yeast 024 Belgian Ale A

As one of the few highly flocculent Belgian ale strains, Belgian Ale A is thought to originate from a Wallonian brewery whose reputation dwarfs the small village in which it is located. It makes a great Belgian house strain. It is brewery friendly, crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures.

  • Strain Type: Belgian Ales
  • Flocculation: High
  • Attenuation: 72-85%
  • Temperature Range: 65–78° F (18–26° C)
  • Alcohol Tolerance: 12%

Omega Yeast 033 Jovaru Lithuanian Farmhouse

Borne 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, and a soft mouthfeel. I sveikata!

This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.

Additional Article Sources
Hidden Treasure: Lithuanian Farmhouse Ale Jovaru Alus
Lithuania and its peculiar, little-known farmhouse ales

  • Strain Type: Lithuanian Ales
  • Flocculation: Medium-Low
  • Attenuation: 80-85%
  • Temperature Range: 70–95° F (21–35° C)
  • Alcohol Tolerance: 10%

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