Omega Oyl-605 Lactobacillus Culture – Pure Strain For Sour Beer Production

Description

A Levilactobacillus brevis and Lactiplantibacillus plantarum (both formerly classified as ​“Lactobacillus”) 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.

To use the blend for kettle souring a 5 gallon batch, prepare a 1 litre 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.

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