OYL-034 Bavarian Wheat II
Liquid Wheat yeast from Omega Yeast.
Lab
Omega Yeast· Wheat · Liquid · OYL-034
Omega Yeast· Wheat · Liquid · OYL-034Specs
Attenuation
70–76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–24°C
64–75°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.
Usually used in
Hefeweizen & Ales
Common questions
- What is OYL-034 Bavarian Wheat II's attenuation?
- 70–76% apparent attenuation.
- What temperature should I ferment OYL-034 Bavarian Wheat II at?
- 18–24°C is the recommended range.
- Does OYL-034 Bavarian Wheat II produce phenolics (clove and spice)?
- Yes. OYL-034 Bavarian Wheat II is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is OYL-034 Bavarian Wheat II good for?
- Hefeweizen & Ales.
Brew with OYL-034 Bavarian Wheat II
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