Omega Yeast | OYL-052 DIPA Ale

A strong fermenter popularly referred to as “Conan,” the DIPA Ale strain originates from an often hunted, soaringly-rated Vermont beer. Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. May produce some diacetyl.

Attenuation: 72-80%

Flocculation: Medium-Low

Alcohol Tolerance: 11% ABV

Optimum Fermentation Temp: 65-72°F

Cell Count: 225 Billion