Hefeweizen ale Omega
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The most popular German wheat beer strain used worldwide. Produces a balance of banana esters and clove phenolics, which can be skewed up or down per your design: e.g., raise ester production by increasing the fermentation temperature and wort density, and by decreasing the pitch rate; Alternately, reduce or nearly eliminate banana character by over-pitching (decreasing the ester level will allow higher clove character to be perceived). Sulfur is commonly produced, but will dissipate with conditioning.