Omega Yeast Lactobacillus blend

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Our Price: $12.09

Quantity in Stock:2

Product Code: OYL-605

We will not replace or refund shipped liquid yeast that arrives warm/hot under any circumstances. Adding an icepack is an option that may minimize issues when weather is warm or hot in New Jersey, your state, or anywhere in between. Additionally, you may want to have liquid yeast shipped separately with an express shipping method such as UPS next day if you are outside of UPS one-day ground zones. Orders with liquid yeast, being shipped to areas with longer than 1-2 day shipping, will ship on Mondays or Tuesdays.

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Description

LACTOBACILLUS BLEND OYL-605 This blend contains two Lactobacillus species 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 (65F-100F) compared to other Lactobacillus species. To use the blend for kettle souring a 5 gallon batch, prepare a 1 liter starter of approximately 1.040 specific gravity and pour contents of pouch into unhopped starter. Incubate 24-48 hours at room temperature to increase cell count. Prepare wort as normal and cool to 75-95F. Pitch Lactobacillus starter into unhopped wort and allow to sour to desired level. Maximum levels of sourness should develop within 48 hours. There is no need to hold the temperatures at the high end of the range for effective souring due to the efficient action of plantarum at lower temperatures. When desired sourness is achieved, re-boil wort to kill Lactobacillus. Add hops at this time if desired. This blend is extremely hop sensitive. Souring may not occur in worts with 2 or more IBUs. Cool wort and pitch yeast to complete fermentation. Details Flocculation: NA Attenuation: NA Temperature Range 68-95 F

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