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Omega Yeast

Lactobacillus Blend by Omega Yeast

Lactobacillus Blend by Omega Yeast

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A Lactobacillus brevis and plantarum blend with a wide temperature range. The L. plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end. Do not sour above 95°F (35°C) to prevent stalling. Max souring develops within 24 to 72 hrs. Extremely hop sensitive, however, even 2 IBUs can prevent souring.

Yeast details

Mfr. PN: OYL-605

Yeast Strain: Bacteria, Bretts, Blends

Attenuation:

Flocculation:

Temperature Range: 68­° - 95°

Alcohol Tolerance:

STA1: Negative

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