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OYL-025 Bavarian Wheat I

Liquid Wheat yeast from Omega Yeast.

LabOmega Yeast· Wheat · Liquid · OYL-025

Specs

Attenuation
72–78%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
19–22°C
66–72°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+
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

Bavarian Weizen (Muri, WLP351)
OYL-025 = WLP351 = 3638

Potential substitutes for OYL-025 Bavarian Wheat I

Usually used in

Hefeweizen & Ales

Common questions

What is the OYL-025 Bavarian Wheat I equivalent?
WLP351 Bavarian Weizen Ale Yeast and 3638 Bavarian Wheat — the same strain from other labs, the Bavarian Weizen (Muri, WLP351) strain.
What is OYL-025 Bavarian Wheat I's attenuation?
72–78% apparent attenuation.
What temperature should I ferment OYL-025 Bavarian Wheat I at?
19–22°C is the recommended range.
Does OYL-025 Bavarian Wheat I produce phenolics (clove and spice)?
Yes. OYL-025 Bavarian Wheat I is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
Is OYL-025 Bavarian Wheat I diastatic (STA-1)?
Yes. OYL-025 Bavarian Wheat I 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-025 Bavarian Wheat I good for?
Hefeweizen & Ales.
What can I substitute for OYL-025 Bavarian Wheat I?
SafAle WB-06, OYL-019 Belgian Ale D, WLP570 Belgian Golden Ale Yeast, and 1388 Belgian Strong Ale.
Brew with OYL-025 Bavarian Wheat I
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