Omega's newest yeast varieties have just arrived on the scene, aiming to eradicate diacetyl. But what exactly is diacetyl, and what's the reason behind its elimination? Diacetyl is a natural fermentation byproduct that imparts an undesirable flavor to beer, often reminiscent of buttered popcorn or butterscotch. With the exception of certain wines like Chardonnay and a few British beer styles, this off-flavor is typically avoided. Enter Omega's PLUS Series formerly known as DKO Diacetyl Knock Out series, comprising well-known yeast strains designed to proactively prevent diacetyl formation. Each strain expresses the ALDC enzyme, a precursor to diacetyl, allowing you to enhance efficiency and quality without the unwanted diacetyl-related flavors.
All Omega Yeast | All Beer Yeast
