Description
It is recommended to add an Ice Pack (Type "ice1" into search bar) for any liquid cultures to be shipped.
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.
Omega Yeast’s metabolically healthy cells produce vigorous fermentation and consistent results for Probrewers and Homebrewers alike.
Strain Type
Bretts, Blends + Bacteria
Temperature Range
68–95° F (20–35° C)