A strong fermenter popularly referred to as “Conan.” 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.

Flocculation: Medium-Low

Attenuation: 72-80%

Temperature Range: 65–72° F (18–22° C)

Alcohol Tolerance: 11%

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