Skip to product information
1 of 2

Omega Yeast Labs

Lactobacillus Blend - Omega Yeast OYL-605

Lactobacillus Blend - Omega Yeast OYL-605

Regular price $15.99 USD
Regular price $0.00 USD Sale price $15.99 USD
Sale Sold out
Shipping calculated at checkout.

Shipping Info

Orders placed within the contiguous United States will ship via UPS Ground. Our beer kits/recipes are built when you order them to maintain quality.


Same-day shipping is available for Manhattan, Brooklyn, Bronx and Queens customers, Monday - Friday only. Orders must be placed by 1:30 pm for Same-Day Delivery.

More detailed shipping info can be found here.

Local pickup is always free.

View full 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.

  • Flocculation: NA
  • Attenuation: NA
  • Temperature Range 68-95° F