Omega Bananza (OYL-400) and Omega Sundew (OYL-401)

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palmtrees

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Has anyone tried either of Omega's new yeasts, Bananza and Sundew? I got an email this morning from my HBS advertising some new recipe kits using these yeasts. They both sound really interesting. I was hoping to hear if anyone has experience with these yet before I pick which one to try.

Here is Omega's write up from their release in November that gives some background on the unique development process: Introducing Two New Original Strains: Bananza™ and Sundew™ | Omega Yeast

Gotta say I love the new pouch art, too!
 

JnLnNOVA

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Just ordered some Bananza to try out! Haven’t decided on a hops combo yet. Anyone have any suggestions that has or is planning on using this? I am thinking of using it for two different styles. A NEIPA and a Tropical Stout.
 

Pappers_

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That is really interesting, I am friends with someone who works in their lab here in Chicago. The entire POF project is interesting and I will be trying Sundew in an APA or IPA soon.
 

beersk

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Anxious to try both of these after the holidays. I love a banana forward hefeweizen. I'll try the sundew in a hoppy NEIPA
Yeah, I'm surprised they don't list hefeweizen as a potential for the Bananza. They probably don't know what a hefeweizen is. 😅 kidding of course.
 

FleEsq

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I Agree with Beersk. I prefer the more banana forward flavors in my Heffe than the clove. I wonder how it would perform in a Heffe
 
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I’m excited to try both of these as well! Check out the video from Northern Brewer. They suggest mixing bonanza with its parent strain in some proportion (ie full pack bonanza to half pack parent....some ratio) to really dial in the banana vs clove flavor that you want. They claim it works well because these bottle babies grow and interact the same as their naturally selected counterparts.
 
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Nerd alert! It would be cool to use a full pack of bonanza and a very small portion (like 1/100th of a pack) of its parent strain and then keep using the cake for several batches to see if clove will find a way. Could we not eliminate clove through selection because it is close to banana in the genome or is clove instead linked to something naturally superior? And did they accidentally hurt that genetic superiority when they killed the clove?
 

Pappers_

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Just my two cents, but a Hefeweizen without some phenolics (i.e. spice) isn't very appealing and, if one were pedantic, perhaps not a Hefe.
 

LokiM4

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Just my two cents, but a Hefeweizen without some phenolics (i.e. spice) isn't very appealing and, if one were pedantic, perhaps not a Hefe.
Agreed-more like a Banana-weizen or some other clever name... Though that’s not to say it wouldn’t be very tasty to those who appreciate that particular character.

I appreciate the clove character but I prefer banana forward Hefe’s-I just might take Omega’s advice as noted by Funky Frank above and mix a pouch of Bananza with their standard Hefe yeast and try a batch.
 
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palmtrees

palmtrees

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They suggest mixing bonanza with its parent strain in some proportion (ie full pack bonanza to half pack parent....some ratio) to really dial in the banana vs clove flavor that you want
That's a very interesting way to use this! I do like a little clove but prefer more banana, so I'd be very happy to have more control.

I'm also thinking of trying Bananza out in a brown ale after the holidays to try and go for a nutty banana bread feel. I used to get a good banana bread beer at a bar I frequented years ago but was never really able to recreate it. Bananza might do the trick.
 

KeithJ60

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I was also curious to see how this would do in a Hefeweizen before trying it in another style, so I brewed one last weekend and kegged it tonight. The best way I can describe it is that it tastes like banana Laffy Taffy. It still needs to carb and chill, so I’ll report back once it’s ready to serve.
 

NJGeorge

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Just used Bananza in a double IPA. Because of the high OG and no time to make a starter, I threw a half pack of S04 in there. Fermented around 68. So far so good. Good banana tropical fruit esters. Going to dry hop tomorrow after its crash. Its flocking like a pain even at 50.
 

KeithJ60

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I was also curious to see how this would do in a Hefeweizen before trying it in another style, so I brewed one last weekend and kegged it tonight. The best way I can describe it is that it tastes like banana Laffy Taffy. It still needs to carb and chill, so I’ll report back once it’s ready to serve.
To follow up on this, the hefe with Bananza was very banana forward as expected with no clove, just as advertised. While I loved the banana, I missed the clove you get from a traditional hefe yeast. As indicated earlier in the thread, it might be worth pitching Bananza with a traditional hefe yeast to get a banana bomb with a hint of clove.
 

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ebbelwoi

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Thanks for the update. I'm curious about this yeast.

How was the pH? One thing I don't like about 3068/300/W68 is the tartness I always get.

Also, you said you didn't get any clove. Did you do anything to coax out some clove, like a ferulic acid rest or a high-pH mash?
 

Northern_Brewer

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Also, you said you didn't get any clove. Did you do anything to coax out some clove, like a ferulic acid rest or a high-pH mash?
If the POF gene cassette is knocked out, then you won't get clove regardless of what process you use.

Worth noting that since these both use gene editing, they're unlikely to be available any time soon in Europe and I imagine in Japan.
 

KeithJ60

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As Northern_Brewer said, POF is knocked out so clove isn't a possibility regardless of process. I fermented at 68F, which usually does result in some clove production with regular hefe yeast in my experience, but none was detected here. There was also no tartness that I recall. It was a fairly smooth drinking with a strong banana aroma and flavor.
 

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