Lacto OYL-605

Omega Yeast's OYL-605 Lacto is a souring bacterial culture that is a blend between Lactobacillus brevis and Lactobacillus plantarum. The end result of this blending is a strain that is clean and reliable with a wide temperature range.

The plantarum was isolated in collaboration with Marz Community Brewing and will sour efficiently at lower temperatures. Maximum souring typically develops within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range.

You should note that this blend is extremely hop sensitive, so it should only be added to unhopped wort!

Flocculation: n/a

Attenuation: n/a

Optimal Temperature Range: 68-95F

Alcohol Tolerance: n/a