Ripe Banana esters (with a hint of pear) make this Omega Yeast original a standout for pastry stouts, milkshake IPAs and other modern ales. For prime banana esters pitch at 68F and let free rise to 72-75F. 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

• Flocculation: Low
• Attenuation: 73-77%
• Temp Range: 64-75F
• Alcohol Tolerance: 10%