OYL-019 Belgian Ale D
Liquid Ale yeast from Omega Yeast.
Lab
Omega Yeast· Ale · Liquid · OYL-019
Omega Yeast· Ale · Liquid · OYL-019Specs
Attenuation
74–78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–27°C
64–81°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.
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+
Finishes bone-dry
Carries the STA1 (diastaticus) gene, so it keeps eating sugars other yeast leave behind and finishes very dry. It's also a contamination risk: it can over-carbonate or gush if it crosses into other beers.
Same strain, other labs
Potential substitutes for OYL-019 Belgian Ale D
Usually used in
Ales
Common questions
- What is the OYL-019 Belgian Ale D equivalent?
- WLP570 Belgian Golden Ale Yeast and 1388 Belgian Strong Ale — the same strain from other labs, the Duvel (Belgian Golden, WLP570) strain.
- What is OYL-019 Belgian Ale D's attenuation?
- 74–78% apparent attenuation.
- What temperature should I ferment OYL-019 Belgian Ale D at?
- 18–27°C is the recommended range.
- Does OYL-019 Belgian Ale D produce phenolics (clove and spice)?
- Yes. OYL-019 Belgian Ale D is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is OYL-019 Belgian Ale D diastatic (STA-1)?
- Yes. OYL-019 Belgian Ale D carries the STA1 gene (S. cerevisiae var. diastaticus). It super-attenuates to a dry finish, and can over-carbonate or gush if it cross-contaminates other beers.
- What beer styles is OYL-019 Belgian Ale D good for?
- Ales.
- What can I substitute for OYL-019 Belgian Ale D?
- M47 Belgian Abbey Yeast.
Brew with OYL-019 Belgian Ale D
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