OYL-433 Bayern Lager
Liquid Lager yeast from Omega Yeast.
Lab
Omega Yeast· Lager · Liquid · OYL-433
Omega Yeast· Lager · Liquid · OYL-433Specs
Attenuation
72–76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
11–17°C
52–63°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
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.
Common questions
- What is OYL-433 Bayern Lager's attenuation?
- 72–76% apparent attenuation.
- What temperature should I ferment OYL-433 Bayern Lager at?
- 11–17°C is the recommended range.
Brew with OYL-433 Bayern Lager
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