OYL-500 Saisonstein
Liquid Ale yeast from Omega Yeast.
Lab
Omega Yeast· Ale · Liquid · OYL-500
Omega Yeast· Ale · Liquid · OYL-500Specs
Attenuation
80–90%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–26°C
64–79°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
≈11% 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.
Usually used in
Saison
Common questions
- What is OYL-500 Saisonstein's attenuation?
- 80–90% apparent attenuation.
- What temperature should I ferment OYL-500 Saisonstein at?
- 18–26°C is the recommended range.
- Does OYL-500 Saisonstein produce phenolics (clove and spice)?
- Yes. OYL-500 Saisonstein is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is OYL-500 Saisonstein diastatic (STA-1)?
- Yes. OYL-500 Saisonstein 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-500 Saisonstein good for?
- Saison.
Brew with OYL-500 Saisonstein
Build a recipe