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.
Temperature Range: 68-95° F