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 60-66F fermentations.

• Flocculation: Medium-Low - Attenuation: 73-80%
• Temperature Range: 60-73F - Alcohol Tolerance: 11% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1056 and WLP001.

A good top cropper thought to be from a famous Manchester bitters maker. Its residual sweetness pairs popularly with the signature huge, fruity hop flavor and aroma of the NEIPA.

• Flocculation: High - Attenuation: 71-75%
• Temperature Range: 64-74F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 1318.

The Kolsch II strain is warmer fermenting than Kolsch I, flocculates much better and clears more quickly. Though a little easier to manage, they are similar in that they are both lager-like ale strains that are lightly fruity, crisp and clean, accentuating of hop flavors, and with a hint of sulfur that disappears with age.

• Flocculation: Medium - Attenuation: 72-78%
• Temperature Range: 65-69F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to WLP029

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: 65-72F - Alcohol Tolerance: High
• Approximately 150 billion viable cells per package.

Unique kveik originating from the farmhouses of Norway. We preserved the original blend of strains to bring the best possible complexity. Hornindal produces an intense tropical flavor and aroma with notes of fresh pineapple, mango, and tangerine. Compliments fruit-forward hops as well as adds another dimension to beer made with traditional "C" hops. Warmer fermentation temperatures will increase the aromatic profile and fermentation speed. Non-phenolic. Like Hothead and Voss Kveik, it ferments well without off flavors at 90+ F.

• Flocculation: High and Low - Attenuation: 75-82%
• Temperature Range: 70-95F - Alcohol Tolerance: 12% ABV
• Approximately 150 billion viable cells per package.

Versatile, crisp, malty profile, light esters and a wide fermentation range. This is thought to be the world's most used lager strain and can produce a convincing lager at ale temperatures.

• Flocculation: Medium-Low - Attenuation: 73-77%
• Temperature Range: 48-68F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 2124 and WLP830.

This strain is a slow fermenter but said to be worth the wait by fans of Marzenbier and Oktoberfest Lagers particularly. It facilitates a smooth, rich, balanced beer with full, malty profile. Make sure to give it a thorough diacetyl rest.

• Flocculation: Medium-High - Attenuation: 73-77%
• Temperature Range: 46-58F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.
• Compares to Wyeast 2206 and WLP820.

Thought to be from the famous Alpine brewery in Aying, Bavaria. This is a versatile, malty-charactered lager strain that balances malt and hop flavors well. It is superb for bocks, Doppelbocks, Oktoberfest lagers, helles and a favorite for American pilsners, too.

• Flocculation: Medium - Attenuation: 70-76%
• Temperature Range: 48-55F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to WLP833.

This great lager strain is thought to originate from a well known Mexican brewery. Simply put, it is clean, crisp, bright and versatile.

• Flocculation: Medium - Attenuation: 70-78%
• Temperature Range: 50-55F - Alcohol Tolerance: 9% ABV
• Approximately 150 billion viable cells per package.
• Compares to WLP940.

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: 51-62F - Alcohol Tolerance: Unknown
• Approximately 150 billion viable cells per package.

A unique Saccharomyces strain formerly classified as Brettanomyces that produces delicate, tart, tropical, mango and pineapple fruit characteristics.

• Flocculation: Low - Attenuation: 85+%
• Temperature Range: 75-85F - Alcohol Tolerance: 10% ABV
• Approximately 150 billion viable cells per package.
• Compares to WLP644

The first strain released as a part of the Thiolized series from Omega's R&D team. This Thiolized process enhances a yeast's natural capability of biotransforming compounds found in malt and hops to unleash thiols that evoke passionfruit, guava and grapefruit aromas.

• Approximately 150 billion viable cells per package.

Lunar Crush biotransforms thiol precursors from malt, hops, and grape-derived products for a new wave of passion fruit, guava, and New Zealand Sauvignon blanc fruitiness.

• Approximately 150 billion viable cells per package.

Expect the same clean fermentation profile and clarity as its parental strain, Chico (West Coast Ale I), but with a big burst of thiols that's perfect for redefining classic styles, juicing up a West Coast IPA, or creating a unique style that highlights the thiol potential of regional hops and malt.

• Approximately 150 billion viable cells per package.

An enhanced Thiolized version of British V, Helio Gazer adds intense waves of tropical thiols to wash over a pillowy malt base and juicy hop aromas. Created specifically to juicify IPAs, Helio Gazer boosts thiol biotransformation nearly 20x more than Cosmic Punch and more than 200x sensory threshold.

• Approximately 150 billion viable cells per package.

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: 65-78 - Alcohol Tolerance: High
• Approximately 150 billion viable cells per package.

This blend contains two Lactobacillus species - brevis 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.

• Temperature Range: 68-105F
• Approximately 150 billion viable cells per package.