Yeah, I’ve used that, also Hornindal. I’ve used most of their Brett blends too. And recently did a tripel with Belgian W strain. They make a quality product. Btw, I’m not affiliated with Omega Yeast.
Screams BRUT IPA, very cool. Don’t know if I would use it, but if style dependent on the beer your brewing, sounds like a good experiment.
Gulo means glutton. Is this a high attenuator? Gulo Gulo is the species name for the Wolverine. Wolverine brewing in Ann Arbor has the Gulo Gulo IPL, but I doubt that the yeast talked about is a lager strain.
From Omega's description: The progeny of Irish Ale (OYL-005) and French Saison (OYL-026), this true genetic hybrid is a beast at devouring sugars, which creates a very dry beer without any of the peppery, clove phenolics associated with saisons and Belgian ales. .... This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation. I would be curious if this yeast is one of the super-attenuators per @suregork's research. Either way, though, it should be a pretty good attenuator.
Thread resurrection!!! I have a pouch of this in the fridge. Thinking of do a Biere de Garde with it. TFGP, a touch of Weyermann CaraRye, maybe a little bit of amber malt. Old ass Merkur to bitter, a touch of Willamette at 30 and 10 Anyone that has used it, please chime in.
Going to be super not helpful here and state that the only time I used Omega yeast, I ended up having to bleach my whole bottling system... I didn't even use anything funky. It was supposed to be their west coast ale strain, and I ended up with a Belgian ale of some sort.
That sounds like a damn fine recipe! Let us know how it turns out. I still haven’t got around to using this yeast. Just too many beers to brew and not enough time to drink them all.
