Oktoberfest
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces pastorianus |
| Comparison | Compare with other yeast |
Description
This strain is a slow fermenter but said to be worth the wait by fans of Märzenbier and Oktoberfest Lagers particularly. It facilitates a smooth, rich, balanced beer with full, malty profile. Make sure to give it a thorough diacetyl rest.
Read More: Key Ingredients For Any Oktoberfest Beer
#maltiness #complex #clean #crisp
Brewing Properties of Oktoberfest
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
9% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
73-77% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-High |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
46-58° F (8-14° C) |
Comparable Beer Yeast
If you cannot find Oktoberfest anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Oktoberfest
These are the most popular beer styles that make use of the Oktoberfest yeast:
Lagers & Märzen
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