Omega Yeast OYL-605 LACTOBACILLUS BLEND

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Product details

This blend contains two Lactobacillus species - brevis and plantarum - giving the blend a wide active temperature range. The Lactobacillus plantarum strain was isolated in collaboration with Marz Community Brewing from a starter inoculated with whole malt grains. It sours efficiently at lower temperatures (65F-100F) compared to other Lactobacillus species.

To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into unhopped starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch Lactobacillus starter into unhopped wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures.

When desired sourness is achieved, re-boil wort to kill Lactobacillus. Add hops at this time if desired. This blend is extremely hop sensitive. Souring may not occur in worts with 2 or more IBUs. Cool wort and pitch yeast to complete fermentation. This is an Omega Yeast proprietary blend you will not find from other labs.

NOTE: During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.

Additional information

SKU

OYL605

Customer Reviews

Based on 31 reviews
87%
(27)
0%
(0)
3%
(1)
3%
(1)
6%
(2)
B
Brett B.
Will call please

Would love to be able to pick up supplies instead of paying for shipping.

M
Mike B.
OYL-605 Lacto

Worked like it should to drop the pH into a very nice, tart range. The first kettle sour, for me turned out so good, I ordered another OYL-605 Lacto and my second sour is cruising along.

J
JB
Lacto

My go to for kettle sours.

W
William W.
Great souring bacteria for beer

Clean/easy/tasty when used around 100 degrees for a couple of days. Vital in any tasty sour beer.

Z
Zachary S.
Ice packs

Ice packs should always be suggested at check out so customers can add them. I have gotten bad yeast more than once.

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Omega Yeast OYL-605 LACTOBACILLUS BLEND

Omega Yeast OYL-605 LACTOBACILLUS BLEND

Customer Reviews

Based on 31 reviews
87%
(27)
0%
(0)
3%
(1)
3%
(1)
6%
(2)
B
Brett B.
Will call please

Would love to be able to pick up supplies instead of paying for shipping.

M
Mike B.
OYL-605 Lacto

Worked like it should to drop the pH into a very nice, tart range. The first kettle sour, for me turned out so good, I ordered another OYL-605 Lacto and my second sour is cruising along.

J
JB
Lacto

My go to for kettle sours.

W
William W.
Great souring bacteria for beer

Clean/easy/tasty when used around 100 degrees for a couple of days. Vital in any tasty sour beer.

Z
Zachary S.
Ice packs

Ice packs should always be suggested at check out so customers can add them. I have gotten bad yeast more than once.