Omega Yeast OYL-605 LACTOBACILLUS BLEND

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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.

*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.

Additional information

SKU

OYL605

Customer Reviews

Based on 27 reviews
85%
(23)
0%
(0)
4%
(1)
4%
(1)
7%
(2)
Z
Z.S.
Ice packs

Ice packs should always be suggested at check out so customers can add them. I have gotten bad yeast more than once.

D
D.F.
Works well and easy

Sours pretty easy and quick. Kettle sours make it easier and less expensive so I enjoy this product. Goes quicker with a little heat.

R
R.M.
Lactobacillus

Took three days to get the sour level I was looking for. Ph level never really got to where I wanted it to be. Still wailing to taste the finished product.

J
J.W.
Reliable and easy to use

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.

H
H.B.F.
Sour little buggers

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.

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Omega Yeast OYL-605 LACTOBACILLUS BLEND

Omega Yeast OYL-605 LACTOBACILLUS BLEND

Customer Reviews

Based on 27 reviews
85%
(23)
0%
(0)
4%
(1)
4%
(1)
7%
(2)
Z
Z.S.
Ice packs

Ice packs should always be suggested at check out so customers can add them. I have gotten bad yeast more than once.

D
D.F.
Works well and easy

Sours pretty easy and quick. Kettle sours make it easier and less expensive so I enjoy this product. Goes quicker with a little heat.

R
R.M.
Lactobacillus

Took three days to get the sour level I was looking for. Ph level never really got to where I wanted it to be. Still wailing to taste the finished product.

J
J.W.
Reliable and easy to use

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.

H
H.B.F.
Sour little buggers

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.