Omega Yeast OYL-605 - Lactobacillus Blend

Don’t be intimidated by bacteria. It’s very easy.

I have used the a few times for a sour gose. I always make a starter and kettle sour for 2 days. It works great. More sour than using accidulated malt, not harsh like adding lactic acid. I add hops after kettle souring and instructions say no IBUs above 3! I pitch at about 90F but don’t bother trying to keep the temp. that high. Typical ale temperature seems fine to get a nice sour batch in 2 days. Don’t be intimidated by bacteria. I’ve never had a problem with pitching yeast after souring, but still use a starter with yeast to be sure you have plenty of cells.

Excellent lacto culture

Stepped this up in a 3L starter and pitched both packs in 30gal of wheat wort for a kettle sour Berliner Weiss. Held the kettle at 98F and it soured nicely in about 3 days.