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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.
Total:
$11.99

Availability: In stock

Get it in Ashburn by Wed May 30.
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.


Omega Yeast is made up of a handful of microbiologists, homebrewers, professional brew staff and craft beer fans who have made it our purpose to make brewing easier and better for everyone. We have built our reputation using unique propagation methods to produce metabolically strong yeast cells, with consistent fermentation and optimized cell counts. We are craft yeast for craft brews!
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
Reviews
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Oh Yes to Omega...lacto blend
Gets the job done! I haven’t had any issue with this blend and I’ve used it three times so far. I’ve even done it without a starter and turns the wort sour to my taste around 3 days.

One soured I boil the wort to kill what’s in it so that the blend will be the only thing in it once it’s pitched. I put a heating element around my carboy with heat control to keep it around 85 degrees. Once soured enough I boil it like any other beer.

Others may comment making a sour beer is difficult but this makes it simple, quick and tasty! I definitely recommend this for sour beers.
Brewing my sour ipa
Brewing my sour ipa
February 28, 2018
Purchased
2 months ago
amazingly effective
Im going to share 2 separate experiences in an attempt to answer as many questions as I initially had when buying this product:

first batch I made a dark ale sour and I followed the instructions to a T; made a 1L starter in my 6gal glass carboy (no agitation) for a day or two before brewday, adding the somewhat cooled (<100F) wort directly to the carboy when ready. It had reached a pH of 3.6 after 1.5 days so i transferred the wort back to the brewpot, boiled for an additional hour with my hops. This batch was fermented with a brett and sacc mix (Omega "BRING ON DA FUNK") for 1 year and turned out great

2nd batch I started recently and I wanted to remake the dark ale sour in a 15gal wooden rye whiskey barrel that held one of my stouts previously. The warm wort (<100F) was added directly to the barrel with the lacto blend. Because the wort began fermenting due to residual yeast in the wood, I couldnt reboil. It seems as tho this blend of bacteria has a maximum sourness around 3.3-3.5, as it hasnt dropped below that after two weeks. To introduce hops to the blend, I moved 4gal of the soured wort into a smaller barrel, and introduced a fresh 4gal of wort boiled with 4oz of hops (Kent Golding), this might have also put the brakes on the bacteria.

cannot recommend this blend enough. It works as well for quick sours that you can bottle in a month or two as it does for complex brett sours that take a year or more to develop
February 22, 2018
Purchased
6 months ago
I received this during a record heat wave. Omega flat out states it is necessary to do a starter for this yeast. I did a 1L starter 3 days before pitching. I kettle soured for 3 days in my garage at temperatures outside ranging from 65F at night to 95F during the day. It did just as advertised. Wonderful sour beer. Also, this will not work if any hops are added prior to adding this lacto blend.
August 22, 2017
Purchased
10 months ago
Verify viability and vigor before pitching
Upon arrival the package was cool and had been shipped with an ice pack. Despite these precautions no pH change for the first 24 hours was observed in what was meant to be a kettle soured Berliner Weiss. At the same time as culture was pitched a residual drop of culture was plated out. Some CFU's grew with in a few days, but the count was low. Perhaps with aging some sourness may develop, but product did not meet expectations.
August 18, 2017
Purchased
11 months ago
Response from Northern Brewer
We strongly recommend ordering dry yeast in the summer months. We do include complimentary Cold Ice Packs with all liquid yeasts and bacteria. However, it is difficult to guarantee that the ice packs will survive the trip, given transit times and particularly hot temperatures.
August 19, 2017
William R Staff
Q&A
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Browse 3 questions Browse 3 questions and 13 answers
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.
What are the IBU tolerances of the two strains in this blend? I'd like to pitch into a barrel post boil instead of a kettle sour.
A shopper on May 2, 2017
BEST ANSWER: I did a ton of reading a research on this which for me led to doing a pre boil kettle sour. That being said, under 3IBU's is what I read across a bunch of interviews, content, etc for all lactos. I would also build a mega lacto starter to pitch, which if you look up Dr Lambic you'll find a lot of great sites. FWIW my kettle sour is coming out amazing.
Will this blend ferment out to final gravity or does it require a second boil?
A shopper on May 5, 2018
BEST ANSWER: No. This is only used to Sour the wort. You will need to pitch another yeast 24-48 hours after you pitch this. This will also contaminate plastic brewing equipment. I use this and use special buckets for it.

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