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Omega Yeast Lactobacillus Blend OYL-605

May be used to efficiently kettle sour a beer in 48 hours. Has a very forgiving temperature range, though is very sensitive to hops. A one liter starter at 1.040 s.g. is recommended 24-48 hours before adding to a five gallon batch.


Omega Yeast Lactobacillus Blend OYL-605

SKU 220605 Categories ,


Our Lactobacillus brevis and plantarum blend has a wide temp. range. The Lacto. plantarum (isolated in collaboration with Marz Community Brewing) sours efficiently at lower temps. Maximum souring develops within 48 hrs. No need to hold high temps.. Plantarum is efficient at the lower end. Extremely hop sensitive (even 2+ IBUs can inhibit souring).

Flocculation: NA

Attenuation: NA

Temperature range: 68-95° F (20-° C)

Alcohol tolerance: NA

Certain strains may contain up to 500 billion cells, some contain roughly 150 billion. Most importantly, Omega Yeast Labs packages their yeast with the appropriate amount of yeast to adequately ferment 5 gallons of wort at 1.060 specific gravity.

Additional information

Ice Pack

No Ice Pack, Add Ice Pack (+$1.00)


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