Description
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 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.
Flocculation: Low
Attenuation: 73-77%
Temperature Range: 64–75° F (18–24° C)
Alcohol Tolerance: 11%
Phenolic: No
Diastatic: No
Parent strain: Omega 021 Hefeweizen Ale I
-> NEXT: New tools for innovative brewing—bioengineered strains that help you explore what’s next. Novel flavors and aromatics can now be accessed to push new ideas forward. This gives you the opportunity to reimagine your approach to classic styles or explore new ones.
POF-: Technology gives brewers the opportunity to explore the unique ester profiles of traditionally phenolic strains without the flavor impact of phenolic compounds. Each POF- strain’s distinct flavor profile brings something new to both juicy, hop-forward beers and takes on traditional ales.
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