A While ago I made a cream ale using the Sundew (Omega OYL-401) it turned out ok, nothing spectacular. I have one more package left and would like to use it up before it becomes useless. Has anyone else used this strain? What would be a good recipe for this?
Omega’s suggestion might be worthwhile, if you are into the hazy NEIPA craze:
Cheers!
I used it in a late-hopped American Wheat beer this summer and it made a nice beer. I didn’t get as much fruit out of the yeast as I had hoped, but I later learned that it throws more esters with a slight overpitch and warmer ferment. I underpitched slightly and fermented in the mid 60s. Next time I will make a SNS starter and ferment around 70.
I have had enough of the NEIPA craze, thanks…
An American Wheat sounds like a good idea…
I hear that. I try them as small samples to see if anything has changed in terms of level of being palatable, but every time it confirms that the style is just not what I appreciate. So, yeah, an American Wheat or Blonde Ale should work for you and this new designer yeast.
This yeast was originally a belgian yeast, a tripel could be interesting.
But does it have any Belgian character? Personally I care more about what it is than where it came from
Per the Omega website - no phenolics:
“Sundew’s ripe strawberry, passion fruit, pear, and stone fruit combine to emphasize desirable notes in modern fruity hops. This Omega Yeast original strain was inspired by its parental strain’s fruit esters, which were originally obscured by Belgian phenolic character. Sundew, however, is non-phenolic and incapable of producing the spicy clove flavors that were previously competing with its pure, juicy red-fruit bouquet.”
So it’s definitely not Belgian-like as I read it.
Correct. This comes from a Belgian strain that was engineered to remove the POF+ phenotype. As such, I would probably treat it more like an English yeast than a Belgian one. There are fruity esters, but it’s actually pretty clean otherwise.