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All Strains from Omega

All the Bretts By OmegaBretts
A blend of nearly every Brett in our collection. Use All the Bretts in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This evolving blend always contains at least 10 Brett strains.
Form Dry
Strain OYL-218
Temp 68F to 85F
Attenuation 85 to 100
Flocculation Low
Substitutes None
Tolerance 11%
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Bayern Lager By OmegaLagers
Thought to come from Munich’s oldest, traditional and vintage-vibed brewery. The Bayern Lager strain is clean, crisp and ferments well at a wide range. It has good flocculation, and has both low sulfur and low diacetyl production.
Form Dry
Strain OYL-114
Temp 51F to 62F
Attenuation 72 to 76
Flocculation Medium
Substitutes None
Tolerance 9%
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Belgian Ale A By OmegaAles
As one of the few highly flocculent Belgian ale strains, Belgian Ale A is thought to originate from a Wallonian brewery whose reputation dwarfs the small village in which it is located. It makes a great Belgian house strain. It is brewery friendly, crops easily and has a well-rounded flavor profile with balanced fruitiness and phenolics. Esters increase with upward temperatures.
Form Dry
Strain OYL-024
Temp 65F to 78F
Attenuation 72 to 85
Flocculation High
Substitutes None
Tolerance 12%
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Belgian Ale W By OmegaAles
An eruptive top cropper displaying nice fruit and rustic phenolics, the reliable Belgian Ale W is thought to be from a famous tripel brewer. A good flocculator with a wide temperature range. Three famous brewers ferment this on vastly different schedules, showing the versatile outcomes available.
Form Dry
Strain OYL-028
Temp 64F to 78F
Attenuation 74 to 75
Flocculation High
Substitutes None
Tolerance 12%
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Belgian Saison II By OmegaAles, Saisons
Thought to originate from a small, sophisticated, Belgian brewer’s spelt saison, Belgian Saison II is earthy, spicy, peppery, tart and dry, with tropical fruit and citrus at warm fermentation temperatures. It is a perfect strain for farmhouse ales and saisons. It favors pitching in the upper 60s or low 70s and being allowed free-rise from there. This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.
Form Dry
Strain OYL-042
Temp 70F to 84F
Attenuation 74 to 79
Flocculation Medium
Substitutes None
Tolerance 12%
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