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.
Omega Yeast's unique propagation methods are tuned to strain growth variation. As a result, our yeast cells grow fresh, healthy and metabolically strong in counts optimized for consistent performance. We expertly generate classic brewers' strains and innovate new strains and blends that are contributing meaningfully to advances in brewing. We are passionate about what we do.
YEAST SPECS:
- FERMENTATION TEMPERATURE: 68°F-95°F