OYL-106 German Lager I
Liquid Lager yeast from Omega Yeast.
Lab
Omega Yeast· Lager · Liquid · OYL-106
Omega Yeast· Lager · Liquid · OYL-106Specs
Attenuation
73–77%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
7–20°C
45–68°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈9% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for OYL-106 German Lager I
Usually used in
Lagers
Common questions
- What is the OYL-106 German Lager I equivalent?
- Isar Lager, L13 Global, and 2124 Bohemian Lager — the same strain from other labs, the Bohemian Lager (2124) strain.
- What is OYL-106 German Lager I's attenuation?
- 73–77% apparent attenuation.
- What temperature should I ferment OYL-106 German Lager I at?
- 7–20°C is the recommended range.
- What beer styles is OYL-106 German Lager I good for?
- Lagers.
- What can I substitute for OYL-106 German Lager I?
- LalBrew Diamond Lager, SafLager W-34/70, M76 Bavarian Lager Yeast, and WLP029 German Ale/Kölsch Yeast.
Brew with OYL-106 German Lager I
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