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A24 yeast, any thoughts on Omega?

Posted: Wed Feb 21, 2018 10:09 pm
by HopMonster
I am trying Omega yeasts for the first time. I love SD Super Yeast, but it is hard to get regularly. Omega has 200B cells, so that is a big plus. I got A24/Dry Hop yeast in hops of getting something similar. There have been mid-80's attenuation reported, while leaving a fruity/hoppy profile. I am using primarily Idaho 7, so that fruity complement should be a good combo. It does seem a little slow.

The package says it is medium floc, and I realized a few minutes ago that I missed a irish moss type addition, but I have jello.

Anyone else have experience with Omega?

Re: A24 yeast, any thoughts on Omega?

Posted: Tue Mar 27, 2018 7:49 pm
by HopMonster
I should have taken medium floc as a tell that it is best suited for NEIPAs like all the cool kids are making. I will fine it to see if I can make it bright.

Re: A24 yeast, any thoughts on Omega?

Posted: Tue Mar 27, 2018 8:07 pm
by Hooch
What beer did you use it on? How big was the batch? And did you make a yeast starter?

I got their HotHead Ale strain at a competition the other day that looks to flocculate medium-high. Super tolerable with a high temperature range span thru 62-98° F. I've got some english styles to try it out on soon.

Re: A24 yeast, any thoughts on Omega?

Posted: Tue Mar 27, 2018 8:23 pm
by HopMonster
I trusted that the 200B direct pitch would be fine for 5G. It was a little slow to take off, but then again I had it in a 15.5G fermentor, so that is a lot of head space to over come. It did ferment out fairly quickly (1.070 to 1.010). The transfer to secondary was wheatbeer looking, and there was plenty of juicy, fruity smells. I jello'd it, because I want a brighter beer for a competition.

The beer itself is an IPA made with Idaho 7 (or the more stupidly named 007 goldern hop). The malt base is a blending I like for WCIPAs with US pale, UK Pale (marris d' otter type, and polish it off with some pils. A touch of acid malt to pull back the pH. Simple malts to stay out of the way of the hop show.

Hops are magnum for bittering neutral, then all 007. 2 ounces 007 leaf charged in the hopback during whirlpool (good thing because I shot past the irish moss). Double dry hop at 70 degrees with more 007 leaf on a 4 plus 3 day schedule, one ounce per addition, discarding the previous addition.

I primary fermented at 64-65.

Re: A24 yeast, any thoughts on Omega?

Posted: Tue Mar 27, 2018 9:03 pm
by Hooch
Sounds delicious!

Re: A24 yeast, any thoughts on Omega?

Posted: Fri Mar 30, 2018 9:06 pm
by HopMonster
Alright, I think it is official, A24 is an aggressive non-floccing yeast. It just flinched off the gelatin. I cannot imagine what it would have been w/o the addition. I am giving it some more rest, but right now it is a visual mess. I guess the entry is 21B Specialty IPA as clarity is a requirement for 21A.

So to the yeast itself, it is juicy, and noticeably soft like a good NEIPA. That is all yeast effect. The taste is somewhat melon component, which has a little to do with the 007 hop, but is definitely helped along by the yeast.