Ripe Banana esters, with a hint of pear, makes Omega Yeast's new exclusive strain OYL-400 Bananza™ a stand out for pastry stouts, milkshake IPAs and other modern ales. 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.
For prime banana esters, pitch at 68°F (20°C) and let it free rise to 72-76°F (21-23°C.)
- Temp Range: 66 - 75°F
- Attenuation: 73 - 77%
- Flocculation: Low
- Alcohol Tolerance: 10%
- Non-Phenolic (POF-)
Recommended styles and recipe kits to highlight Bananza's ripe banana esters :
- NEIPA/Hazy IPA - Fruit Bazooka New England IPA
- Milkshake IPA - Hula Hop'd Coconut Milkshake IPA
- Pastry Stout
- Milk Stout - Chocolate Milk Stout
- Hefeweizen/Weissbier - Hank's Hefe or Bavarian Hefe
- Dunkelweizen/Dunkles Weissbier - Dunkelweizen
- Fruited Specialty Beer - Funktional Fruit Sour
Learn more about Omega Yeast's POF- Project and their newest strains OYL-400 Bananza and OYL-401 Sundew here:
|Yeast Style||Milkshake IPA, NEIPA, IPA, Pastry Stout|
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Get your homebrew geek on even more and try a split batch of your favorite recipe with OYL-400 Bananza™ and its phenolic parent yeast OYL-021 Hefeweizen. The characteristics between the two strains are the same minus the phenolic characters, allowing you to see how the phenolic characters can mask fruity esters. Nerd out even more and try blending the two in the same batch, allowing for more control in how much spicy clove character is in your end product. Here is a list of recipe kits with Bananza's parental strain OYL-021 Hefeweizen Ale as a recommended yeast option.
Available only in the US and Canada, while we would love to make these strains available internationally, many countries' regulations do not yet allow the sale of organisms developed using modern gene-editing, regardless of the type of modification introduced by the technique. Therefore, these are available only in the US.