Omega Yeast Labs Lactobacillus Blend (OYL-605)

Home > Beer Ingredients > Yeast > Liquid Yeast > Omega Yeast Labs > Omega Yeast Labs Lactobacillus Blend (OYL-605)

2 Review(s)

Your Price:$8.49

In Stock

Part Number:OYL-605

Shipping Liquid Yeast:We ship every pack of liquid yeast with an ice pack – however, during the summer months sometimes even that won’t be enough to keep your yeast cold. We strongly recommend that you consider brewing with dry yeast during the summer months, since dry yeast is not as susceptible to heat. Since the shipping time and temperature inside a shipping truck can vary greatly, we cannot guarantee the single ice pack will keep everything cool when you buy liquid yeast in the summer months. Additional ice packs can be purchased at the following link: https://www.atlanticbrewsupply.com/Extra-Ice-Pack-for-Yeast-Shipment_p_2713.html

Quantity

Eligible for $8 Flat-rate Shipping on orders over $25!

Eligible for Free Shipping on orders over $125!

Description
Customer Reviews

Omega Yeast Labs exclusive! This blend contains two lactobacillus strains — 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 (65°F-100°F) compared to other lactobacillus species. When desired sourness is achieved, re-boil wort to kill lactobacillus. Cool wort and pitch yeast to complete fermentation. To use blend for long term souring, pitch contents of pouch directly into wort or finished beer. Each Omega Yeast package contains the optimal amount of yeast needed to ferment 5 gallons of 1.060 OG wort. Certain strains may contain up to 500 billion cells per pack, while others may contain slightly less than 150 billion cells per pack.

Flocculation: N/A
Attenuation: N/A
Temperature Range: 68-95° F

00959

Ive used this several times from ABS, ph always gets to 3.2 w/i 48 hours from pitch. No issues, will be ordering again.

Did you find this helpful? 1 of 1 Found Helpful

Reviewed by: Adam from Bayamon. on 1/2/2020

There wasn't enough active lacto cultures to sour my mash. This ruined 2 batches. The pH never got below 5. I'm pretty upset by it. Checked the pH everyday until it as a week old. Now it smells like puke and I was forced to dump it. I've never dumped a beer until today, when I dumped two.

Did you find this helpful? 1 of 5 Found Helpful

Reviewed by: Nick from Raleigh. on 9/14/2017