Omega DIPA Ale Yeast
Isolated from a famous double IPA brewed in Vermont, the DIPA strain produces a unique ester profile reminiscent of peaches and complements an aggressive utilization of hops in the kettle and in dry hopping.
Attenuation: 72 â€“ 80%
Temperature Range: 65-72Â° F (18-22Â° C)
Alcohol Tolerance: Approximately 12% ABV
To maximize fermentation, rousing the yeast back into suspension may permit the yeast to finish the final few points of fermentables, allowing the DIPA strain to properly attenuate the beer to final gravity.
For an interesting IPA with notes of melon, peach and apricot, specify Australian Galaxy and Australian Summer with bittering varieties such as Chinook or Columbus, gaining the balancing pungent, piney bitterness to blend well with the fruit flavors. In the same beer, dry hop with Â¼ oz. Chinook and Â½ oz Galaxy and Â½ oz. Summer for a 5 â€“ gallon batch.