13 replies to this topic

[HVB]

Anyone try any of their strains?

 

I am putting and order together for some Red X and see Farmhouse brewing has it.  Thinking about giving the New Jersey Ale a try. I assume this is the Ballantine strain.

 

 

[positiveContact]

seems a little pricey for liquid yeast.  what is the cell count?  what is the packaging?

[HVB]

seems a little pricey for liquid yeast.  what is the cell count?  what is the packaging?

https://www.omegayea.../?page_id=13589

 

150 Billion and a foil package similar to Wyeast.

[neddles]

Wasn't the Ballantine strain the one that became chico? I wonder what the difference would be at this point.

[HVB]

Wasn't the Ballantine strain the one that became chico? I wonder what the difference would be at this point.

I know they had 2 strains, one was the fermentation strain and one was bottling.  I am not sure what strain this one would be.  I have also read, I will see if I can find it, that Chico was not based on this.  Also if you look at the flocculation of this strain it, to me, does not scream out Chico.

 

ETA- maybe I was wrong and it is chico?  But I would think Chico has morphed over time and this may be more pure?  Just a thought

Edited by drez77, 19 November 2014 - 08:10 AM.

[positiveContact]

https://www.omegayea.../?page_id=13589

 

150 Billion and a foil package similar to Wyeast.

 

wyeast is 100B right?  given that the price seems fair.

[HVB]

wyeast is 100B right?  given that the price seems fair.

Yes, I believe so.

[neddles]

I know they had 2 strains, one was the fermentation strain and one was bottling.  I am not sure what strain this one would be.  I have also read, I will see if I can find it, that Chico was not based on this.  Also if you look at the flocculation of this strain it, to me, does not scream out Chico.

 

ETA- maybe I was wrong and it is chico?  But I would think Chico has morphed over time and this may be more pure?  Just a thought

No doubt chico has changed to one degree or another over time.

 

Mitch Steele mentions more than once in IPA that it is widely rumored/thought to be the chico strain.

[darkmagneto]

I was at the homebrew shop in Palatine and noticed they carried the Omega brand yeast now.  I picked up the new hybrid strain they came up with "Saisonstein's Monster". 

 

 

Saisonstein’s Monster OYL-500

The first in our line of hybrid strains. This strain is a genetic hybrid resulting from the mating of strains OYL-026 and OYL-027, created by and available exclusively from Omega Yeast. Less phenolic and more fruit character than 026. Exhibits some of the bubble gum character of 027.

Details

• Flocculation:

  Low

• Attenuation:

  80-90%

• Temperature Range

  65-78° F

• Alcohol Tolerance:

  High

• Omega Yeast Labs Exclusive

 

I just finished brewing my go-to Saison and this stuff is killer!  I have been a devout Wyeast 3711 guy (French Saison), but this stuff kills the Wyeast stuff.  Highly recommend! 

[positiveContact]

I was at the homebrew shop in Palatine and noticed they carried the Omega brand yeast now.  I picked up the new hybrid strain they came up with "Saisonstein's Monster". 

 

 

I just finished brewing my go-to Saison and this stuff is killer!  I have been a devout Wyeast 3711 guy (French Saison), but this stuff kills the Wyeast stuff.  Highly recommend! 

 

how can you tell it's so much better already?  It sounds like you just pitched it in the wort.

[darkmagneto]

how can you tell it's so much better already?  It sounds like you just pitched it in the wort.

 

I'm just about done with the keg of the first Saison with the yeast.  Sorry, I guess it wasn't that clear in my post.  We went to a bunch of Christmas parties, etc, so was bringing Growlers/Howlers with me to most of them.  Keg went fast!  

 

Today I'm brewing the same Saison with some Nelson Sauvin hops instead of Saaz, they also brewing a Rye Saison.  Split the cake into 2 separate starters.

 

I really like the aggressive nature of 3711, but always want more from the yeast (as far as flavor profile goes).  I'm sick and tired of fighting with that DuPont strain WYeast has.  This Omega hybrid has the best of both!  My saison recipe is around 1.054 OG and it took it down to 1.008 in 5 days.  Very aggressive.

[neddles]

Looks like the Saisonstein's Monster is basically a blend of 3724/565 and 3711.

[Brauer]

It looks like they claim that it is a cross-breed of two yeasts, not a blend.

 

I didn't know that there was anyone actively trying to do that kind of yeast development.

[darkmagneto]

I think it's a hybrid of 3711 and 3724.

 

A hybrid of the French and the DuPont.