Omega Yeast 605 LACTOBACILLUS BLEND
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 will 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.
Wanting to be sure the blend was active I made an apple juice starter using two one gallon bottles of apple juice and I split the package, half into each. I incubated it at 115 degrees Fahrenheit for three days, cold crashed it and pitched the last pint of each into a five gallon batch of wort, that is also at 115 degrees Fahrenheit. After 2 days the ph went from 5.5 to 4.6 and is barely sour. I’ll continue checking until I get a ph of 3. Last year I got a blend from another company, followed the same regimen, and in three days the ph dropped to 2.7, and it made a wonderful Catherina sour. I’ll keep you posted as to the final results.
Omega is the best!
Soured my kettle sour in 18 hrs. Worked very well! Highly recommend.
Excellent quality and date was great. 36 hours and had 3.2 ph
Well I’m a little afraid that it’s not working at all! I brewed my wort two days ago, I tasted the wort this morning and it is not even touching sour yet. I used the same stuff making a Gose and it was ready and finished two days into the sour time. What do I do now?