Ripe banana esters (with a hint of pear) make this new, Omega Yeast original a standout for pastry stouts, milkshake IPAs and other modern ales. For prime banana esters, pitch at 68°F (20°C) and let free rise to 72-75°F (22-24°C). Unlike its parental Hefeweizen strain, Bananza is versatile because it is non-phenolic and therefore incapable of producing clove flavors that would mask its pure banana profile.
|Attenuation||73% - 77%|
|ABV Tolerance||up to 10%|
|Optimum Fermentation Temperature||18°C - 24°C (64°F - 75°F)|