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Information on Cell Counts HOMEBREW INFORMATION ON CELL COUNTS Through Omega Yeast’s proprietary process, we generate the optimum number of yeast cells, which varies by strain, to yield the best and most consistent performance. As a result of genetic differences, we have observed variations in cell counts between strains, even under identical growth conditions. Certain strains may contain up to 500 billion cells per pack while other strains may contain slightly less than 150 billion cells per pack. Most importantly, all of our packs contain the optimal number of viable yeast cells to ferment 5 gallons (~19L) of wort up to 1.060 OG at the time of packaging. If making a starter using an online cell count calculator, use 150 billion cells/pack as the input, regardless of strain. WHY LIQUID YEAST? Liquid yeast has an unparalleled variety of strains, allowing brewers to produce more unique and flavorful beers. Other fermentation characteristics can be just as important, too. For example, Omega Yeast’s extraordinary Gulo™Ale hybrid (OYL-501) can chew through sugars as thoroughly as a classic saison strain, but leave behind zero phenolics. So like Gulo, there are many other liquid-only cultures that offer a diversity of both flavor profiles and fermentation behaviors ideal for unique recipes and unique brewing environments and techniques. Liquid yeast opens up huge dimensions in homebrewing! FAQ How much beer can be brewed with a homebrew pack? Each homebrew pack contains 100mL liquid yeast slurry that can be used to brew five (5) gallons (~19 liters) of wort up to 1.060 OG. What is the shelf life of each pack? The shelf life is five (5) months from the date of packaging. We recommend making a starter for any yeast packs older than 3 months or for starting 2019 STRAIN POSTER & RESOURCES gravities higher than 1.060 OG (check out our Propper Starter™ wort cans!). THE OMEGA BEGINNER RECIPES ADVANCED RECIPE DIFFERENCE BEST BITTER 10-DAY BARLEYWINE British ale yeasts are the workhorse For 5 gallons (~19 liters) The craft brew zeitgeist favors For 5 gallons (~19 liters) The Omega Yeast team is made up of a handful of house strains of breweries the OG: 1.042 different beer styles from one OG: 1.150 world over. Their versatility across moment to the next: the world wants FG: 1.008 - 1.012 (depends on yeast strain) FG: 1.030 microbiologists, homebrewers, professional brew staff and styles is due to their capacity to pastry stout today, then fruited black craft beer fans who have made it our express purpose to make provide, in different conditions, ABV: 3.9 - 4.4% (depends on yeast strain) wit tomorrow. Recently, the appeal ABV: 16% brewing easier and better for everyone. We believe the best a distinct clean profile or a wide IBU: 35 of the classic English testament- IBU: 45 range of fruity esters. They fit the to-malt, the Barleywine, has had its yeast is the freshest yeast. Our proprietary propagation method bill for rich imperial stouts, bracing Yeast: 1 homebrew pack of DIPA Ale (OYL-052), British Ale II (OYL-007) turn. With that juggernaut of a style Yeast: 1 homebrew pack of Hornindal Kveik (OYL-091) with 1L Starter American IPAs, or, in this case, the or British Ale V (OYL-011) in mind, we selected one of our new generates metabolically strong yeast cells, with consistent Dark Munich: 22--30 lbs (10--13.5kg) (65%) uncomplicated best bitter. A best kveik strains as the powerhouse— fermentation and optimized cell counts. We hold the highest Maris Otter Pale Malt: 7.5 lbs (3.5kg) (88%) bitter should seek balance between chosen for its immense range, flavor Flaked Barley: 12 lbs (5.5kg) (32%) Caravienne: 0.5 lb (0.25kg) (6%) standards of quality for our products. three elements: British malt, British characteristics, versatility and alcohol Brewer’s Malt (or any Pale 2-row): 1 lbs (0.5kg) (3%) Amber Malt: 0.5 lb (0.25kg) (6%) hops, and British yeast. tolerance. With a healthy pitch and Columbus: 1 oz (28g) at 60 minutes East Kent Goldings: 1 oz (28g) at 60 min. fermentation temperatures in the For this recipe, we used DIPA Ale high 90°Fs (30°Cs), we reached East Kent Goldings: 2 oz (57g) at 5 min. Add grain to 14 gallons (~53L) of water at 164°F (73°C) for a target (OYL-052), more commonly known terminal gravity in 36 hours, handily mash of 154°F (68°C). Hold mash temp for 90 minutes. Recirculate for its use in Northeast IPAs but with achieving a complex, fruity and mash until wort is free from large amounts of grain. Drain off wort into Add grain to 7 gallons (~26.5L) of water at 158°F (70°C) for a target mash an English origin; its peachy esters dangerously drinkable beer in less boil kettle for approximately 11 gallons (~41.5L) (sparge as needed for a of 152°F (67°C). Hold mash temp for 60 minutes. Recirculate mash until boil gravity of 1.075). Boil for 240 minutes, adding hops at 60 minutes bind well with the nutty orange of wort is free from large amounts of grain. Drain off wort into boil kettle for than two weeks! (IMPORTANT: please be aware of your boil-off rate, as you should CLASSIC + Maris Otter malt and noble earthy approximately 6.5 gallons (~24.5L) (sparge as needed for a pre-boil gravity finish your boil with 5.5 gallons (~21L) and aim to get 5 gallons (~19L) spice of East Kent Goldings hops. of 1.034). Boil for 60 minutes, adding hops as noted above. Pitch yeast at While any barleywine recipe you’ve into your fermenter). Pitch yeast at 90-95°F (32-35°C) (a 1L starter is 68°F (20°C). Cheers! had success with will do wonderfully highly recommended). Cheers! INNOVATIVE STRAINS with all of our kveik, we share here a rich and thick 16% Barleywine with We believe in experimentation, innovation and questioning the Hornindal (OYL-091). the status quo, which is why we offer more than 80 strains, ™ including classic brewers’ strains and many unique ones that JOVARU WIT can’t be found anywhere else. The Jovaru™ Lithuanian Farmhouse For 5 gallons (~19 liters) strain provides notes of citrus and OG: 1.050 light acidity, making it a good fit FG: 1.008 KETTLE SOUR for a Belgian wit. Adding some orange peel and cracked coriander ABV: 5.5% in the kettle highlighted the light IBU: 15 PROCEDURE phenolics of the strain. And a To sour five gallons, direct pitch a single 4. Pitch Lacto healthy dose of unmalted wheat CRAFT YEAST FOR Yeast: 1 homebrew pack of Jovaru™ Lithuanian Farmhouse (OYL-033) homebrew pack (100ml) of Lacto (OYL-605) Feel free to allow temperature to drop ™ bumped the perceived body. Pilsen Malt: 6 lbs (2.75kg) (67%) into unhopped wort. If making more than over the course of souring to ambient 5 gallons (~19L), we would recommend a room temperature We pitched on the higher end of the Unmalted Wheat: 3 lbs (1.5kg) (33%) starter (with no hops!) CRAFT BREWS temperature range at 90°F (32°C), Hallertau Blanc: 0.25 oz (7g) at 60 min. 5. Check acidity and were able to package and drink Hallertau Blanc: 0.75 oz (21g) at 5 min. 1. Prepare wort as normal Desired sourness should be reached in We are passionately in support of local craft. That’s why we have within two weeks. Dried Sweet Orange Peel: 0.5 oz (14g) at 5 min. Be sure to avoid using hops until about 24 hours. pH meters or strips can be made it our purpose to grow fresh, healthy and metabolically useful, but don’t be afraid to try it yourself! Crushed Coriander: 0.25 oz (7g) at 5 min. after desired sourness is achieved. strong yeast and to innovate strains and blends that work for you The beer has a very light crackery malt backbone, finishing with a dry 2. Boil briefly 6. At this point, you have two choices: consistently. As much as we love our yeast, we’re just as proud but soft mouthfeel. Add grain to 7.25 gallons (~27.5L) water at 155°F (68°C ) for a target mash You want to make sure the only thing i) If you don’t want to introduce bacteria of our people and service. We make it easy to focus on brewing, of 149°F (65°C). Hold mash temp for 60 minutes. Recirculate mash until to your cold side equipment, bring the wort is free from large amounts of grain. Drain off wort into boil kettle for alive in your wort is the bacteria you wort back to a boil—now you can add hops because we’re here before, during and after brewday. Check out approximately 6.75 gallons (~25.5L). Boil for 60 minutes, adding hops and are pitching. spices as noted above. Pitch yeast at 90°F (32°C). Cheers! if desired—then proceed as if you were our resources page on our website, or email us with questions at 3. Cool to 100°F (38ºC) or lower making any other beer. [email protected]—we’re here to help! Our lacto blend optimally sours when ii) Transfer your wort to a fermenter and pitched between 90-100°F (32-38°C). pitch yeast. STYLES TO TRY Check out recipes for these styles and more at omegayeast.com. Stop measuring Start increasing yeast messy DME biomass and vitality BERLINER WEISSE GRISETTE Low gravity with moderate acidity, this Similar to a saison, but lower in gravity classic German beer brings complexity with a healthy dose of malted wheat and Stop boiling your Start brewing better yeast starter high gravity brews at a sessionable strength.
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