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Omega Yeast Labs - New Home Brew Strains

Omega Yeast Labs’ standard was to provide breweries with pitchable quantities of fresh, made-to-order pure yeast for a reasonable price.

Founder and CEO Lance Shaner received a Ph.D. in microbiology and molecular genetics from the University of Texas – Houston. Lance has 9 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast). Lance has been an avid homebrewer for 14 years and continues actively homebrewing today.

Now many of these specialty strains of yeast will be available directly to homebrewers! We expect to have Omega in stock in the next few weeks. If you want to signup for our email list we will let you know when we get Omega in stock and are ready to ship.

Here is a listing of the strains that we will be stocking in the very near future. 


Midwest Supplies

Omega Yeast Labs

Hybrid Series


The first in our line of hybrid strains. A genetic hybrid combining the robust fermentation of French Saison (OYL026) with some flavor characteristics of Belgian Saison I (OYL027), this strain exhibits some of the best characteristics of each. Created by and available exclusively from Omega Yeast Labs.

Flocculation: Low                        Attenuation: 80-90%   

Temperature Range: 65-78F   Alcohol Tolerance: High 



Ale strain isolated from a famous double IPA brewed in Vermont.  Produces a unique ester profile reminiscent of peaches.  This strain complements an aggressive use of hops.

Flocculation: Medium-Low Attenuation: 72-80% Temperature Range: 65-72° F Alcohol Tolerance: High


Clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire  dominant malt and hop character. A very popular “house” strain May yield citrus notes with cooler 60-66°F fermentations.

Flocculation: Medium-Low          Attenuation: 73-80%

Temperature Range: 60-73° F     Alcohol Tolerance: 11% ABV

Compares to WY1056 and WLP001

Omega Yeast Labs

HOTHEAD ALE  OYL-057Exclusive

An ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range.  Temperature control is unnecessary with this strain.  It has a unique fruitiness that makes it complementary to modern hop varieties.

Flocculation: Medium-High         Attenuation: 72-76%

Temperature Range: 51-62° F     Alcohol Tolerance: 11% ABV

Omega Yeast Labs



The most popular German wheat beer strain used worldwide.  Produces a balance of banana esters and clove phenolics that can be skewed depending on various conditions - e.g., increased ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate or over pitching to reduce or nearly eliminate banana character. Decreasing the ester level will allows higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. 

   Flocculation: Low                             Attenuation: 73-77%

  Temperature Range: 64-75° F        Alcohol Tolerance: 10% ABV

Compares to WY3068 and WLP300*

British Ales


Allows malt and hop character to dominate the profile. Highly  flocculant and highly attenuative. Ferments well down to 64°F. 

Flocculation: Medium-High         Attenuation: 70-80%

Temperature Range: 64-72° F               Alcohol Tolerance: 10% ABV  Compares to WY1098 and WLP007*


A classic ESB strain best suited for English style ales including milds, bitters, porters, and English style stouts. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F. A thorough diacetyl rest is recommended after fermentation is complete. This yeast will leave a beer very clear, and will leave some residual sweetness.

Flocculation: Very High                Attenuation: 67-71%

Temperature Range: 64-72° F     Alcohol Tolerance: 9% ABV

Compares to WY1968 and WLP002*


A popular choice for dark beers and high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F Flocculation: Medium   Attenuation: 69-75%

Temperature Range: 62-72° F     Alcohol Tolerance: 12% ABV 

Compares to WY1084 and WLP004*


Belgian Ales


Versatile strain for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers. 

Flocculation: High                          Attenuation: 72-85%

Temperature Range: 65-78° F     Alcohol Tolerance: 12% ABV

Compares to WY3522 and WLP550*


Classic strain for brewing Belgian dubbel or Belgian tripel.  This strain produces a nice balance of complex fruity esters  and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad  temperature range. Makes a great Belgian style “house” strain.  

Flocculation: Medium                   Attenuation: 74-78%

Temperature Range: 64-78F     Alcohol Tolerance: 11 to 12% ABV

Compares to WY3787 and WLP530*



A lager strain hailing from Munich’s oldest brewery.  It produces low sulfur and low diacetyl and works in a wide temperature range, resulting in a clean, crisp lager.

Flocculation: Medium                  Attenuation: 72-76%

Temperature Range: 51-62° F    Alcohol Tolerance: Unknown



Omega Yeast Labs

A blend of a mild Brettanomyces isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces. This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale.

Flocculation: Very Low Attenuation: 78-88% Temperature Range: 68-80°F  


Omega Yeast Labs

This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop.

Flocculation: Very Low                 Attenuation: 85+%

Temperature Range: 68-80°F  


Omega Yeast Labs

This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen.

Flocculation: Very Low                 Attenuation: 85+%

Temperature Range: 68-80°F  

ALL THE BRETTS  OYL-218  Omega Yeast LabsExclusive

This will be an evolving blend comprised of nearly every Brettanomyces strain in our collection (inaugural release will contain 12 strains).  When used in secondary, expect high attenuation and a fruity and funky complexity developing  over time.

Flocculation: Low Attenuation: 85+% Temperature Range: 68-85°F Alcohol Tolerance: 11% ABV


Omega Yeast Labs

FARMHOUSE  OYL-217Exclusive

A “coast to coast” blend of a saison strain from a famous

Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery.  The blend results in a fast developing fruity and funky farmhouse ale.

Flocculation: Low                          Attenuation: 75-85%

Temperature Range: 68-80°F      Alcohol Tolerance: 10% ABV

Bacterial Cultures


This blend contains three Lactobacillus strains-- brevis,  delbrueckii, and plantarum -- giving the blend a wide active temperature range.  The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains.  It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species.  To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into starter.  Incubate 24-48 hours at room temperature to increase cell count.  Prepare wort as normal and cool to 75-95F.  Pitch Lactobacillus starter into wort and allow to sour to desired level.  Maximum levels of sourness should develop within 48 hours.  There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures.  When desired sourness is achieved, re-boil wort to kill Lactobacillus.  Cool wort and pitch yeast to complete fermentation.  To use blend for long term souring, pitch contents of pouch directly into wort or finished beer.  Sourness can take 3 or more months to develop.  IBUs should be kept below 10 so as not to inhibit Lactobacillus growth.

Flocculation: NA                            Attenuation: NA

Temperature Range: 68-95°F  

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