OYL-052 DIPA Ale
Liquid Ale yeast from Omega Yeast.
Lab
Omega Yeast· Ale · Liquid · OYL-052
Omega Yeast· Ale · Liquid · OYL-052Specs
Attenuation
72–80%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–22°C
64–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈11% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
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
IPADouble IPA & Pale Ale
Common questions
- What is the OYL-052 DIPA Ale equivalent?
- Vermont Ale, A04 Barbarian, LalBrew New England, and WLP095 Burlington Ale Yeast — the same strain from other labs, the Conan (Vermont Ale) strain.
- What is OYL-052 DIPA Ale's attenuation?
- 72–80% apparent attenuation.
- What temperature should I ferment OYL-052 DIPA Ale at?
- 18–22°C is the recommended range.
- What beer styles is OYL-052 DIPA Ale good for?
- IPA and Double IPA & Pale Ale.
Brew with OYL-052 DIPA Ale
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