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Omega Yeast LACTOBACILLUS BLEND

$11.99

SKU# OYL605

Flat Rate Shipping only $7.99 only from Northern Brewer
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.


This is an Omega Yeast proprietary blend you will not find from other labs.
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$11.99

Availability: In stock

Omega Yeast

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  • Omega Yeast
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.
Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleSour Strains
Min Fermenting Temp68
Max Fermenting Temp95
FlocculationLow
Min Attenuation %No
Max Attenuation %No
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Browse 1 question Browse 1 question and 1 answer
Which Northern Brewer Beer Recipe Kit would you recommend using with this Yeast as a Base for a Sour? Berlinerweisse has always been a popular choice because of its low alcohol content and simple flavor but I was curious what other varieties you would recommend.
Christopher K on Jan 27, 2017
BEST ANSWER: A lambic or a gueuze turn out great with this yeast. You can use it to kettle sour and make a flanders red as well. While I suppose you could take a brown or red ale and make one of those, it would be better to find a recipe designed around it, built from the ground up to be a sour.

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