Defeating Diacetyl | Expert Advice from Omega Yeast Labs

We get expert advice on defeating diacetyl, the dreaded buttery off-flavor that homebrewers most commonly experience when brewing and fermenting lagers and dry-hopped ales. Dr. Laura Burns, R&D director at Omega Yeast Labs, explains what diacetyl is, how it’s formed, which yeast strains and beer styles are most vulnerable to it, and the more traditional methods for preventing it. Then she tells us all about Omega’s new innovative DKO yeast strains, engineered to literally Knock Out Diacetyl. #homebrew #craftbeer #diacetyl

Shop Omega DKO Yeast Strains:
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Topic/Chapters
00:00 - Introduction
01:25 - Diacetyl 101: How & Why It's Produced
04:00 - Off-Flavor Description
05:31 - Diacetyl in Lager Beers
07:20 - Diacetyl Rest for Lagers & Ales
09:02 - Diacetyl & Hop Creep in Dry Hopped Beers
11:11 - Use of ALDC Enzyme
12:23 - Shifts in Dry Hopping Timeline
13:20 - Omega DKO Yeast Strains!

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