Beer Maverick
SAISONSTEIN'S MONSTER Yeast from Omega Yeast


From: Omega Yeast
Type: Hybrid  •  Packet: Liquid
Species: Saccharomyces cerevisiae var. diastaticus

An Omega-original, genetic hybrid of two Saison strains (French (OYL-026) and Belgian I (OYL-027)), Saisonstein's Monster is versatile, aromatic and attenuative with a silky mouthfeel. Excels in high gravity, ferments more reliably and thoroughly than its parents, and is spicy, complex, tart, dry and crisp. Some bubblegum from the Belgian, more fruit and fewer phenolics than the French.

Brewing Properties of SAISONSTEIN'S MONSTER

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.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
65-78° F
(18-26° C)

Comparable Beer Yeasts

If you cannot find SAISONSTEIN'S MONSTER (OYL-500) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using SAISONSTEIN'S MONSTER

These are the most popular beer styles that make use of the SAISONSTEIN'S MONSTER yeast:


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