DIPA Ale™ OYL-052 - Omega Yeast
A strong fermenter popularly referred to as “Conan" or "Vermont Ale" Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range. Many brewers enjoy blending DIPA with British V (OYL-011) for enhanced haze and complex, fruity ester profile.
Also check out the Cosmic Punch Yeast from Omega for the best DIPA you'll ever make!
Flocculation: Medium-Low
Attenuation: 72-80%
Temperature Range: 65–72° F (18–24° C)
Alcohol Tolerance: 11%
