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:
bit.ly/3MemA5R
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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[@NorthernBrewerTV]

Ferment with Omega Yeast Labs DKO Strains and knock out diacetyl! bit.ly/3Qp4fFL

[@CanadianBrewingChannel]

I brew a lot of NEIPA's. I found giving the dry hops the time they need to go through biotransformation helps quite a bit. Every time I rush brewing a NEIPA, I end up with Diacetyl. I now raise the temp after a 7 day fermentation from 68f to 72f for a rest of 5 days then cold crash and keg. Works well.

[@homebrewguy70]

Have you tried Alpha Acetolactate Decarboxylase (ALDC)? Clean equipment, proper temps, cool time, and healthy yeast are your go to methods, but adding ALDC helps your sanity if all else fails.

[@prodanman]

Great Discussion

[@NorthernBrewerTV]

Appreciate it. I learned a lot while preparing for the discussion with Laura. Had no idea that dry hopping was such a common offender, but thinking back on a few of my previous brews where I dry hopped post-fermentation it totally made sense. Definitely planning to use the German Lager DKO this winter because lager season is here! Cheers, Chip

[@jeradtrannum841]

Awesome topic, going from good beer to great beer.

[@AM2PMReviews]

Is diacytl wanted in wine for that buttery Chardonnay flavor?

[@bruce-le-smith]

really interesting thank you

[@NorthernBrewerTV]

Thanks!

[@FlatwoodsCellars]

Very interesting

[@mikekeller5202]

Will a heavy dry hop still increase the attenuation with the dko yeast?

[@NorthernBrewerTV]

If I understand correctly from what Laura said in the Q&A, attenuation is still likely to increase slightly (new fermentation will still be instigated) by dry hops, but without the concern for diacetyl at all in the mix. So, if you're really aiming for a very specific ABV, it might be someething to play around with in adjusting your "expected" FG to a couple of points higher assuming the dry hop will bring the gravity down just a bit more. There might be more about the actually increase you can expect on Omega's website, Top Crop blog, or hit them up directly: omegayeast.com/contact

[@abela6925]

I’ve never had this issue but ok

[@NorthernBrewerTV]

Personally, I've experienced with both lagers and dry-hopped ales in the past. I've adjusted my process a bit over the years for both to help prevent it, but I'm also looking forward to brewing with the new DKO stains for peace of mind at NBHQ. Cheers!

[@mattczach6446]

Well aren't you just a master brewer 😅

[@nilstrobaggia735]

Remember u from homebrewtalk