OYL-002 American Wheat
Liquid Wheat yeast from Omega Yeast.
Lab
Omega Yeast· Wheat · Liquid · OYL-002
Omega Yeast· Wheat · Liquid · OYL-002Specs
Attenuation
74–78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
14–23°C
57–73°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for OYL-002 American Wheat
Usually used in
Ales
Common questions
- What is the OYL-002 American Wheat equivalent?
- WLP320 American Hefeweizen Ale Yeast — the same strain from another lab, the American Hefeweizen (Widmer) strain.
- What is OYL-002 American Wheat's attenuation?
- 74–78% apparent attenuation.
- What temperature should I ferment OYL-002 American Wheat at?
- 14–23°C is the recommended range.
- Does OYL-002 American Wheat produce phenolics (clove and spice)?
- Yes. OYL-002 American Wheat is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is OYL-002 American Wheat good for?
- Ales.
- What can I substitute for OYL-002 American Wheat?
- 1010 American Wheat.
Brew with OYL-002 American Wheat
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