Omega Yeast OYL-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 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.
I use this blend for Gose. I co-pitch with Sacch Trois after 24 hours and get a nice soft and full tartness with that method. I usually pitch the lacto around 95-100 and it drifts towards 75-80 over 24 hours, so no need to maintain temps like when kettle souring. This allows me to keep my homebrewing setup simple.
Suuuuuper smooth souring, but not super fast in the kettle. We pitched a ton and still had to wait the 24 hrs + to hit 3.9pH. The flavor was definitely better than the quicker brevis strain we had before. Less abrasive than the previous as well in a 4.4% Lemongrass Gose.
Omega Yeast OYL605 LACTOBACILLUS BLEND
I used this for my first kettle sour. Left at room temperature it was sufficiently soured after about 36 hours. I brew smaller batches so I only used about half of the packet and the rest kind of went to waste, so maybe only complaint is maybe if they could make variable sizes for people who make different size batches.
I made a Key Lime Sour beer for the hot days. It came out nice. Soured for 2 days, then did a 60 minute boil with a little Hersbrucker. Yummmmmmm....... Brewdog333