Omega Yeast OYL-437 German Lager I PLUS Series

OYL-437 German Lager I +DKO

DKO stands for Diacetyl Knock Out and is a part of Omega's PLUS Series of yeast strains engineered to knock out the formation of diacetyl before it starts. Each strain expresses the ALDC enzyme, allowing you to streamline efficiency and quality without the diacetyl hang-up.

German Lager I DKO one of the world’s most prominent lager strains. Sports a versatile malty profile with light esters at a wide fermentation range. Maintain a more crisp profile by fermenting low or bring out slightly heightened esters at warmer temps (65 – 68°F). Avoid any hints of diacetyl and up your lager game! This versatile strain is perfect for lagers or Pilsners with fermentations in the 45-55°F range or try it at the warmer end for a warm fermented lager at 65-68°F. All the benefits of Omega Yeast OYL-106 German Lager I but without the worry of diacetyl.

OYL-437 German Lager I + Benefits:

• Avoid diacetyl hangups with hop creep.
• Diacetyl so low, it’s undetectable.
• Boost quality and faster turnaround time for batches.

OYL-437 German Lager I + Characteristics:

• Temp Range: 48-68°F
• Attenuation: 73-77%
• Flocculation: Medium-Low
• Alcohol Tolerance: 9% ABV

More About Omega Yeast DKO Strains:

Omega's DKO series strains prevent the formation of diacetyl while maintaining the identical fermentation behaviors and flavor expressions of their parental strains. The benefit of ALDC-expressing yeast is that the pathway for diacetyl formation is stopped at the source resulting in virtually no diacetyl production throughout fermentation. When these strains are put to use, the diacetyl levels never reach sensory thresholds. Even when using the most sensitive GC-ECD methods, they stay at the lower limits of detection, giving you peace of mind.

What is ALDC?

ALDC (alpha-acetolactate decarboxylase) is an enzyme that breaks down alpha-acetolactate, the precursor for diacetyl, within the yeast cell. ALDC converts the precursor into a flavorless compound called acetoin. Many brewers use ALDC at the start of fermentation to help avoid the formation of diacetyl, which saves on tank time. However, ALDC is pH-sensitive and can be less effective as the pH level drops during fermentation (typically below 5), meaning that it might not be super helpful in the case of hop creep. ALDC is a proactive, rather than reactive, solution; it won’t help you clean up diacetyl once it’s already in the beer. When ALDC is expressed in the cell, as with DKO Strains, it converts alpha-acetolactate to acetoin directly within the cell, therefore preventing alpha-acetolactate from building up and being excreted into the beer where it will turn into diacetyl.

Available only in the US, while we would love to make DKO strains available internationally, many countries' regulations do not yet allow the sale of organisms developed using modern gene editing, regardless of the type of modification introduced by the technique.