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 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 made a sour IPA for the first time ever. This strain worked great!
I’ve been using this yeast for my kettle sours for the last few years. It’s so easy and relieves the stress and worry of your beer not souring. I’ve soured as low as 75 degrees and as high as 90. Best if you make a starter instead of direct pitch. I’ve taken a beer from 4.2pH all the way down to 3.5pH in about 15 hrs
Blend does what it’s supposed to do. Used it to kettle-sour a Gose.
Was working on a sour ale that wasn't fermenting and getting a vinegar smell. I almost thought it out but the local brewery recommend I add this yeast a day after adding 3 tablespoons of baking soda. So the day after baking soda I added a cup of brown sugar and this yeast and we were back in action. I have had so many people say how much they like this beer. By far the best brand you can get.
Kettle soured a 2.5 gal batch of beer for 18 hours at room temperature. This produced a light level of souring that worked well in my finished product.