Anyone use the Omega London Yeast yet? I’m kind of partial to 007, but if anyone recommends the Omega, I’d be willing to give it a try.
This attenuative strain will create a complex mineral character with
moderate fruity esters. Beers will finish dry with a wonderful balance
of full malty flavors while not inhibiting hop bitterness. A great
choice for fermenting traditional British styles, especially pale ales
and stouts. This strain tends to remain in suspension; additional aging,
fining or filtration will be needed to produce bright beers.
Min Fermenting Temp66Max Fermenting Temp72FlocculationMediumMin Attenuation %67Max Attenuation %77
Clean, highly flocculant, and highly attenuative yeast. This yeast is
similar to WLP002 in flavor profile, but is 10% more attenuative. This
eliminates the residual sweetness, and makes the yeast well suited for
high gravity ales. It is also reaches terminal gravity quickly. 80%
attenuation will be reached even with 10% ABV beers. Apparent
attenuation: 70-80%. Flocculation: high. Optimum temp: 65°-70° F
I’ve got time to let the Omega clear, and I’m into the minerally flavor descriptor. Anyone try it before?