Omega Yeast Labs Request Form
Omega Yeast Labs’ standard is to provide brewers with pitchable quantities of fresh, made-to-order pure yeast for a reasonable price.

Founder and CEO Lance Shaner received a Ph.D. in microbiology and molecular genetics from the University of Texas – Houston. Lance has 9 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast). Lance has been an avid homebrewer for 14 years and continues actively homebrewing today.

Omega is based out of Chicago and therefore we do need a minimum sized order to make this viable. We will order from Omega for arrival on December 6th, 2018. The order cut off is November 28th. We will contact you once the yeast arrives to remind you it is here. A lot of these strains are unique to Omega Yeast Labs and can not be found elsewhere for Home Brewers. We can ship liquid yeast within the province of BC. If this is an order for a brewery please let us know. Thanks

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Hybrid Series
SAISONSTEIN’S MONSTER OYL-500
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: 65-78F Alcohol Tolerance: High Price: $13.95 Each
Norwegian Kveik Series
Voss Kveik OYL-061
A traditional Norwegian farmhouse strain from the Gjernes farmhouse, its character changes little over its broad temperature range, like HotHead™ (OYL-057), but with orange citrus notes. It is non-phenolic and pairs well with citrusy, fruity hops. Hothead™ is happy anywhere in its temperature range, but ferment this one warm to increase its relatively low fermentation speed.Details Flocculation: Medium Attenuation: 75-82% Temperature Range 68-98° F (20-37° C) Alcohol Tolerance: 12% ABV High Price: $12.95 Each
Hornindal Kveik OYL-091
Another 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.Details Flocculation: High and Low Attenuation: 75-82% Temperature Range 70-95° F (21-35° C) Alcohol Tolerance: 12% ABV Omega Yeast Labs ExclusiveHigh Price: $12.95 Each
HOTHEAD ALE OYL-057
An ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. Temperature control is unnecessary with this strain. It has a unique fruitiness that makes it complementary to modern hop varieties. Flocculation: Medium-High Attenuation: 72-76% Temperature Range: 62-98° F Alcohol Tolerance: 11% ABV Price: $12.95
Lithuanian Farmhouse
Jovaru™ Lithuanian Farmhouse OYL-033
Borne from an exclusive partnership with the famed Jovaru™ Brewery’s “queen of Lithuanian farmhouse beer,” this unique yeast complements farmhouse beers with citrusy esters and restrained phenols. The strain produces a character of lemon pith, black pepper, and a soft mouthfeel. I sveikata!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. Strain Type Lithuanian Ales Flocculation Medium-Low Attenuation76-82% Temperature Range70–95° F (21–35° C) Alcohol Tolerance10% ABV Price: $12.95
Ales
Belgian Saison II OYL-042
Thought to originate from a small but sophisticated Belgian brewer’s spelt saison. It is earthy, spicy, peppery, tart and dry with tropical fruit and citrus at warm fermentation temperatures. A perfect strain for farmhouse ales and saisons. It favors pitching in the upper 60s or low 70s and being allowed to free rise from there.Details Flocculation: Medium Attenuation: 74-79% Temperature Range 70-84° F (21-29° C) Alcohol Tolerance: 12% ABV Compares to WY3726*ABV Price: $12.95
Tropical IPA OYL-200
Tropical IPA is a unique Saccharomyces strain formerly classified as a Brettanomyces strain, that produces delicate, tart, tropical mango and pineapple fruit characteristics with a clean finish. Try it at its higher temperatures to bring out the tropical profile. It’s stubbornly non-flocculent, but worth it.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.Strain Type Ales Flocculation Low Attenuation 85-100% Temperature Range 75–85° F (24–29° C )Alcohol Tolerance10% ABV Price: $12.95
West Coast Ale I OYL-004
Popularly called “Chico,” West Coast Ale I is a reliable, versatile and popular neutral foundation for displays of malts and hops. Often used as a house strain, it is highly attenuative and moderately flocculent. And it ferments crisp and clean with light citrus notes under 66° F (19° C). Strain Type Ales Flocculation Medium-Low Attenuation 73-80%Temperature Range 60–73° F (16–23° C) Alcohol Tolerance11% ABV $12.95
Kolsch II OYL-044
Kolsch II is warmer fermenting than Kolsch I (OYL-017), flocculates much better and clears more quickly, so it is a little easier to manage. It is a lager-like ale strain that’s lightly fruity, crisp and clean with a hint of sulfur that disappears with age to leave a clean ale. Accentuates hop flavors.Strain Type Ales Flocculation Medium Attenuation 72-78%Temperature Range 65–69° F (18–21° C) Alcohol Tolerance 10% ABV $12.95
British Ale V OYL-011
A good top cropper thought to be from a famous Manchester bitter maker, British V’s lingering haze and residual sweetness pairs popularly with the signature look and huge, fruity hop profile of the New England IPAs (NEIPA). Strain Type British Ales Flocculation High Attenuation 71-75%Temperature Range 64–74° F (18–23° C)Alcohol Tolerance 10% ABV $12.95
British Ale VIII OYL-016
A ridiculously thorough flocculator thought to be from a highly regarded English ESB, British Ale VIII has unique fruitiness and noticeable finishing sweetness. It drops out quickly and completely. It is easy to crop, but needs a diacetyl rest. To enhance the fruit, ferment at the recommended temperature ceiling. Strain Type British Ales Flocculation Very High Attenuation 67-71%Temperature Range 64–72° F (18–22° C) Alcohol Tolerance 9% ABV $12.95
Brettanomyces
BRETTANOMYCES BLEND #1 WHERE DA FUNK? OYL-210
A blend of a mild Brettanomyces isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces. This blend produces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats if additional body is desired. This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale. Flocculation: Very Low Attenuation: 78-88% Temperature Range: 68-80°F Price: $12.95
BRETTANOMYCES BLEND #2 BIT O’ FUNK OYL-211
This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop. Flocculation: Very Low Attenuation: 85+% Temperature Range: 68-80°F Price: $12.95
BRETTANOMYCES BLEND #3 BRING ON DA FUNK OYL-212
This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyces lambicus, two Brettanomyces isolates from a Colorado brewery known for its Brett beers, and two Brettanomyces isolates from an “Intense” Belgian source for a funky, fruity and complex brew. Brett character will develop over time. Acid production will increase over time given exposure to oxygen. Flocculation: Very Low Attenuation: 85+% Temperature Range: 68-80°F Price: $12.95
C2C AMERICAN FARMHOUSE OYL-217
A “coast to coast” blend of a saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. Flocculation: Low Attenuation: 75-85% Temperature Range: 68-80°F Alcohol Tolerance: 10% ABV Price: $12.95
ALL THE BRETTS OYL-218
This will be an evolving blend comprised of nearly every Brettanomyces strain in our collection (inaugural release will contain 12 strains). When used in secondary, expect high attenuation and a fruity and funky complexity developing over time. Flocculation: Low Attenuation: 85+% Temperature Range: 68-85°F Alcohol Tolerance: 11% ABV Price: $13.95
Bacterial Cultures
LACTOBACILLUS BLEND OYL-605
This blend contains three Lactobacillus strains-- brevis, delbrueckii, 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. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch Lactobacillus starter into wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness is achieved, re-boil wort to kill Lactobacillus. Cool wort and pitch yeast to complete fermentation. To use blend for long term souring, pitch contents of pouch directly into wort or finished beer. Sourness can take 3 or more months to develop. IBUs should be kept below 10 so as not to inhibit Lactobacillus growth. Flocculation: NA Attenuation: NA Temperature Range: 68-95°F Price: $15.95
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