Ripe banana esters (with a hint of pear) make this new, Omega Yeast-original strain a standout for pastry stouts, milkshake IPAs and other modern ales. Pitch at 68°F (20°C) and let free rise to 72-76°F (21-23°C) for prime banana flavor. Unlike the Hefeweizen strain from which it is derived, Bananza is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.
- Temp Range: 66 - 75°F
- Attenuation: 73 - 77%
- Flocculation: Low
- Alcohol Tolerance: 10%
- Non-Phenolic (POF-)
Recommended Recipes: Hefeweizens, NEIPA, Tangerine Dream, Belgian Circumnavigator, No Way Out Stout