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| Abbey Ale C - (OYL-018) || || 74-78 || Medium-Low || 68-78 || From a famous Trappist brewery, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Compares to WLP500 and WY1214. Commercial pitches only.
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| Belgian Ale A (OYL-024) || || 72-85 || High || 65-78 || 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. Compares to Compares to WLP550 and WY3522. '''Available to homebrewers'''.
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| Belgian Ale D (OYL-019) || || 74-78 || Low || 64-80 || The best choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. It may continue to produce CO2 for an extended period after packaging or collection. Compares to WLP570 and WY1388. Commercial pitches only.
| Belgian Ale R (OYL-020) || || 73-82 || Medium || 65-75 || Great choice for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort. Compares to WLP540 and WY1762. Commercial pitches only.
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| Belgian Ale W (OYL-028) || || 74-78 || Medium || 64-78 || 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. Compares to WLP530 and WY3787. '''Available to homebrewers'''.
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| Belgian Dark Ale A (OYL-040) || || 74-79 || Medium || 65-80 || Belgian ale yeast that is a high acid producer with balanced ester and phenol production. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish. Compare to WY3822. Commercial pitches only.
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| Grand Cru (OYL-023) || || 72-76 || Low || 63-76 || Widely used strain in the production of Witbier, Grand Cru, sweet mead and cider. Produces spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits. Compares to WLP720 and WY3463. Commercial pitches only.
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| Saisonstein's Monster (OYL-500) || || 80-90 || Low || 65-78 || The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027. Omega Yeast Labs Exclusive. '''Available to homebrewers'''.
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| Wit (OYL-030) || || 72-76 || Medium || 62-75 || Produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermenter headspace of 33%. Compares to WLP400 and WY3944 vs Omega Yeast Labs Exclusive. Commercial pitches only.