Omega Yeast OYL-400 Bananza™ Ale Yeast

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Ripe Banana esters, with a hint of pear, makes Omega Yeast's new exclusive strain OYL-400 Bananza™ a stand out for pastry stouts, milkshake IPAs, and other modern ales. Unlike its parental Hefeweizen strain, Bananza is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.  The banana esters set the stage for tropical fruity notes in hops, complementing and amplifying their tropical characters. For more grain focused recipes stouts are a good option with their complementing chocolate notes playing with the banana character.  Specialty fruited beers are another solid choice for this strain, similar to hops, the banana esters can highlight and enhance tropical fruit flavors. 

For prime banana esters, pitch at 68°F (20°C) and let it free rise to 72-76°F (21-23°C.)

Yeast Characteristics:

  • Temp Range: 66 - 75°F
  • Attenuation: 73 - 77%
  • Flocculation: Low
  • Alcohol Tolerance: 10%
  • Non-Phenolic (POF-)

Recommended styles and recipe kits to highlight Bananza's ripe banana esters :

Get your homebrew geek on even more and try a split batch of your favorite recipe with OYL-400 Bananza™ and its phenolic parent yeast OYL-021 Hefeweizen Ale. The characteristics between the two strains are the same minus the phenolic characters, allowing you to see how the phenolic characters can mask fruity esters. Nerd out even more and try blending the two in the same batch, allowing for more control in how much spicy clove character is in your end product. Here is a list of recipe kits with Bananza's parental strain OYL-021 Hefeweizen Ale as a recommended yeast option.

Additional information

SKU

OYL400

Fermentation Type Ale
Yeast Style Milkshake IPA,NEIPA,IPA,Pastery Stout
Yeast Format Liquid
Flocculation Low
Min Attenuation

73%

Max Attenuation

77%

Min Fermenting Temp

66°F

Max Fermenting Temp

75°F

Related Articles

Short Pour: Q & A with Omega Yeast Labs

Check out "All of the fruit, none of the phenolics!" video below where we talk with Omega founder/owner Lance Shaner and Laura Burns, director of research and development, about suggested uses for these new exciting strains Bananza and Sundew from their POF- Project. Our in-house development brewer Brad Segall also has some cool ideas of his own as he shares two beers brewed with Sundew and Bananza.

Available only in the US, while we would love to make these strains available internationally, many countries' regulations do not yet allow the sale of organisms developed using modern gene-editing, regardless of the type of modification introduced by the technique. 

Customer Reviews

Based on 4 reviews
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(4)
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D
DEREK
Banna!

It definitely creates a banana flavor and aroma. I will be buying again.

D
Derek F.
Great

It definitely made my banana split milkshake IPA. I wish it would flocculate a little more but it's no problem if you let your freshly poured beer sit for a few minutes. It's easy to be impatient when it tastes so good though! I'd also suggest using a yeast starter with it.

J
Josh C.
Bananza was WOW!

I purchased this yeast to do a little Mead experiment, and was not disappointed. I fermented at the bottom of the temperature allowance, and the esters produced actually were subtle banana.
I will definitely be purchasing, and making another batch.

m
matthew s.
Banana hacker pshore

Took lid off fermenter had a nice banana note fermented really well

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Omega Yeast OYL-400 Bananza™ Ale Yeast

Omega Yeast OYL-400 Bananza™ Ale Yeast

Customer Reviews

Based on 4 reviews
100%
(4)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
D
DEREK
Banna!

It definitely creates a banana flavor and aroma. I will be buying again.

D
Derek F.
Great

It definitely made my banana split milkshake IPA. I wish it would flocculate a little more but it's no problem if you let your freshly poured beer sit for a few minutes. It's easy to be impatient when it tastes so good though! I'd also suggest using a yeast starter with it.

J
Josh C.
Bananza was WOW!

I purchased this yeast to do a little Mead experiment, and was not disappointed. I fermented at the bottom of the temperature allowance, and the esters produced actually were subtle banana.
I will definitely be purchasing, and making another batch.

m
matthew s.
Banana hacker pshore

Took lid off fermenter had a nice banana note fermented really well