Omega Yeast's DKO Yeast Series
Omega's new yeast strains are here to knockout diacetyl, but what is diacetyl and why are we kicking it to the curb? Diacetyl is a natural part of fermentation, resulting in an off-flavor in beer that often tastes like buttered popcorn or butterscotch. Aside from wines like Chardonnay and a few British beer styles, this off-flavor is typically avoided. Omega's DKO (Diacetyl Knock Out) series of familiar yeast strains is engineered to knock out the formation of diacetyl before it even starts. Each strain expresses the ALDC enzyme (pre-cursor to diacetyl), allowing you to streamline efficiency and quality without the diacetyl hang-up.
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.