OYL-605 Lactobacillus Blend Omega Yeast is a Lactobacillus brevis and plantarum blend with a wide temperature range. The Lactobacillus plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end.
Do not sour above 35°C to prevent stalling. Max souring develops within 24 to 72 hrs.
NOTE: OYL-605 Lactobacillus Blend Omega Yeast is extremely hop sensitive. Even 2 IBUs can prevent souring.
Omega Yeast metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike. Each homebrew pack (150ml) is packed with 225b cells.
- Bretts, Blends & Bacteria
- 20–35° C (68–95° F)
- GB110 Fast Souring Lacto GigaYeast
- Lallemand Brewing WildBrew™ Sour Pitch Lactobacillus Plantarum
- Lallemand Brewing WildBrew™ Sour Pitch Lactobacillus Helveticus
Lance Shaner @OmegaYeast | Berliner Weisse Recipe
World’s fastest Berliner Weisse? Lance and the lab team brewed this beer- grain to glass in only 5 days! If you’re in a hurry to prepare a quick summer quencher, here’s the recipe for you.
For 19 liters (US 5 Galons)
Gladfield Wheat Malt (~50%) 1.60 Kg
Gladfield Pilsen Malt (~40%) 1.40 Kg
Gladfield Munich Malt (~10%) 0.45 Kg
Brew Day: Collected wort (O.G. 1.039) and pitched 200mL (2 Homebrew packs) of Lactobacillus Blend (OYL-605) at 35°C (95°F). Then let temperature naturally drop.
Day 1: At 18 hours post-Lacto pitch, pH was at 3.55 and temperature reduced to 24°C (75°F). Pitched 1L starter of Hothead Ale® (OYL-057) and applied brew belt to carboy. Temperature eventually climbed to 32°C (90°F). Krausen appeared about 7 hours after pitching yeast.
Day 2: Maintained 32°C (90°F) fermentation temp. Krausen had already fallen by 18 hours post-yeast pitch but CO2 production continued.
Day 3: Maintained 32°C (90°F) fermentation temp. Gravity about 1.015.
Day 4: Checked gravity (1.013) and pH (3.34). Cold crashed for 7 hours and kegged/force carbonated at 30 psi.
Day 5: First pour. Tastes great! Wheaty, bready, tart still fairly hazy. No off flavors.
Further Reading and Knowledge Resources:
Omega Yeast | Guide to Kettle Souring
Sour beers have found their place on the tap list, though their dry acidity is likable to wine or certain cocktails. Most sours are fermented one of two ways: 1) quick turnaround or “kettle sours” use Lactobacillus, typically before the yeast is pitched, resulting in a clean lactic tang (a good way to produce refreshing Berliner Weisse-style beers that can also contain fruit), or 2) Lactobacillus and/or Pediococcus acts during a long secondary fermentation, often in conjunction with Brettanomyces, resulting in a dry acidity akin to wine (think Belgian Lambic). Brewing sour beers can take a bit of skill, but you’ll be well on your way with our Lactobacillus Blend (OYL-605).
Using a direct pitch?
(We recommend a pitch rate of 1L per 3bbl (477 L) of unhopped wort.
Simply prepare your wort as normal (but without hops!)
- Boil briefly
- Chill wort to 38ºC (100ºF) or below
- Pitch Lacto
- Most brewers reach their desired pH in under 24 hours.
Using a starter?
(A five gallon starter is appropriate for quickly souring up to 5,962 Litres (50bbl) of wort. For larger batches, increase starter size.)
1) 24 hours before brew day:
a. Pitch 1L of Lacto into ~5 gallons of unhoped, 7-10P wort
b. Allow the Lacto to grow anywhere from 21ºC – 38ºC (70ºF-100ºF).
2) On brew day:
a. Simply prepare your wort as normal (but without hops!)
b. Boil briefly
c. Chill wort to 38ºC (100ºF) or below
d. Pitch Lacto
Most brewers reach their desired pH in under 24 hours.
Looking for more information?
Omega Yeast’s own Adi Hastings was featured on the Milk the Funk Podcast – where he goes in depth on the kettle souring process, including microbes, techniques, and tips on avoiding off-flavors. They also discuss the possibilities of using this method for making beer styles other than Berliner Weisse and gose, as well as industry issues surrounding this process. Check it out! Episode #004 – Kettle souring with Adi Hastings from Omega Yeast Labs