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I wonder if it's S23. That was mareketed as a good yeast for biotransformation and is also known as a terrible yeast lol

I tried a little yeast comparison again. I did an 80% pale, 7% oat malt, 13% wheat malt grist and split it in half. Half was omega dko chico and half was omega dko BAV. ferment out, drop to 60F for a couple days and then add in 8 oz of citra lupo to each for 2 days, crash to 32F and rack. i...

i was just gonna add 2 oz in 6 gallons and the rest something else. cool, i'll try it out!

I have some Talus I was considering using. I don't want much wood character. Would 2 oz in 6 gallons be reasonable or is 1 oz better?

oh wow! thanks for the info! i emailed Lance several months ago and he said they didn't have plans of releasing the dko strains in homebrew size. i'm gonna get these for sure.

yeah, i was excited by those strains, but they're only probrew size pitches. if anyone gets some i'd love to get a slant of it.

based on my experience, diacetyl can be a problem if mashing on the higher side. i now mash lower and also add in an oz of dry hops at yeast pitch to help encourage any breakdown of remaining easily-accessible dextrins. i haven't had a problem since, but i would like to dry hop warmer and am a...

I finally got some ALDC to try. I'm going to use US-05. I was planning to add some to my primary. I usually dry hop at like 40-45 with US-05 with no ALDC. Can I go up to 50-55 now and avoid diacetyl? Just looking for some practical advice from user experience.

i've had a love hate relationship with columbus in the dry hop for many years now. i try some sometimes and it makes an amazing beer and the next time it makes it awful. i had two thoughts. the last time i used it and liked it was when i used columbus lupo. maybe i should stick with that...

First time using Sabro, finally. Wow! What a potent hop. Tons of ripe tropical fruit and complexity. I wonder if it would pair well with some dank columbus?

i think k47k is out of the game. someone else would have to organize.

I shouldn't say they aren't going to do it. this is what they said, so it's definitely possible: "Currently, there are no plans to offer these strains in homebrew-sized pitches, but we are constantly listening to customer feedback, so those plans may change. "

Sadly, Omega informed me that they are not going to produce hombrew-sized pitches of the aldc-generating strains. Things could change of course.

i heard a podcast where a brewer recommended about 5% CTZ to really blend well and accentuate the other hops. I've used 17% recently and it was pronounced but nice in a WC IPA

I was thinking about using 34/70 after hearing a podcast by pro brewers using it in ipa. I was wondering how it is possible to avoid diacetyl with a dry-hopped beer using 34/70. I assume you either have to use aldc or make sure hop creep is finished before racking to keg? The yeast can be...

How high of a pressure can the PT2.1 handle? can i use it at like 20-30 psi for seltzer water/soda without it leaking? sounds like people in general love it so i'm probably going to get at least one.

Omega has some ALDC-producing strains now. I hope they release homebrew-sized packs sometime: https://omegayeast.com/news/introducing-the-diacetyl-knock-out-dko-series

I hope it's only a matter of time until Omega releases homebrew-sized pitches of these DKO strains! https://omegayeast.com/news/introducing-the-diacetyl-knock-out-dko-series

Maybe you're right. Give me a good reference on this. I'll probably still do a comparison split batch just to convince myself. Thanks!

Dude, that's not rude at all, lol. My idea is that the transfer period is very fast and most of the oxidation would take effect in the very top layer of the beer which doesn't even make it into my keg. I don't really trust anything unless I can see that there is really a difference. I...