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% |
| Flocculation | Low |
| ABV Tolerance | up to 10% |
| Optimum Fermentation Temperature | 18°C - 24°C (64°F - 75°F) |