OYL-434 Point Loma
Liquid Ale yeast from Omega Yeast.
Lab
Omega Yeast· Ale · Liquid · OYL-434
Omega Yeast· Ale · Liquid · OYL-434Specs
Attenuation
76–83%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–20°C
64–68°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-high
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈11% 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-434 Point Loma's attenuation?
- 76–83% apparent attenuation.
- What temperature should I ferment OYL-434 Point Loma at?
- 18–20°C is the recommended range.
Brew with OYL-434 Point Loma
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