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Bavarian Wheat I

A spicier alternative to Hefeweizen Ale I (OYL-021) for the production of German wheat beers, OYL-025 Bavarian Wheat I imparts a more phenolic profile with predominant notes of clove and pepper.

This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevsiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.

  • Strain Type


  • Flocculation


  • Attenuation


  • Temperature Range

    66–72° F (19–22° C)

  • Alcohol Tolerance