OYL-046 Belgian Ale O
Liquid Ale yeast from Omega Yeast.
Lab
Omega Yeast· Ale · Liquid · OYL-046
Omega Yeast· Ale · Liquid · OYL-046Specs
Attenuation
74–80%
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
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% 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
Usually used in
Ales
Common questions
- What is the OYL-046 Belgian Ale O equivalent?
- B63 Monastic and WLP510 Bastogne Belgian Ale Yeast — the same strain from other labs, the Orval (Bastogne, WLP510) strain.
- What is OYL-046 Belgian Ale O's attenuation?
- 74–80% apparent attenuation.
- What temperature should I ferment OYL-046 Belgian Ale O at?
- 19–22°C is the recommended range.
- Does OYL-046 Belgian Ale O produce phenolics (clove and spice)?
- Yes. OYL-046 Belgian Ale O is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is OYL-046 Belgian Ale O good for?
- Ales.
Brew with OYL-046 Belgian Ale O
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