Omega Yeast | OYL-605 Lactobacillus Blend | Lacto Pitch

Omega Yeast | OYL-605 Lactobacillus Blend | Lacto Pitch

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  • OYL-605 is a blend of Levilactobacillus brevis and Lactiplantibacillus plantarum that sours efficiently at its higher temp range
  • Max souring develops within 24 to 72 hours
  • Proprietary propagation methods generate fresh, metabolically healthy cells and optimal biomass
  • Omega Yeast is founded on curiosity and innovation, expertly producing common workhorse varieties and many unique strains

Turn up the tang with Omega's Lactobacillus Blend. Lacto brevis and plantarum come together for a blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures. Maximum souring develops typically within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range. Note also that the blend is extremely hop sensitive, so make sure to add only to unhopped wort.

Attenuation: N/A
Flocculation: N/A
Alcohol Tolerance: N/A
Optimum Temp: 68-95°F

Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.

Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

Item # OYL605
Shipping Eligible for Free Shipping Program
Availability California - Out Of Stock
Pennsylvania - In Stock
Weight 0.14 LBS
Community Q&A

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It is gluten free, others are not
Moonshrimp B on Jan 20, 2023
I'm making a kettle sour
Eric H on Aug 19, 2022
It is gluten free, others are not
Moonshrimp B on Jan 20, 2023
Kettle sour
Zachary C on Sep 21, 2022
I'm making a kettle sour
Eric H on Aug 19, 2022
Cleanest sours
Nick F on May 7, 2022
Making a Vanilla Coconut Pineapple Sour
Steven D S on Apr 4, 2022
Kettle souring
Jason Aslanian on Mar 29, 2022
I have used this before and am happy with the results.
Matthew C on Feb 12, 2022
It reminded me of Prince.
WILLIAM Reynolds B on Jan 22, 2022
Flawless, works every time within 3 days. Just have to follow directions. 95F max.
Scott Wilson on Dec 20, 2021
Yeast count
Rick E L on Nov 19, 2021
Great kettle sour blend
Geoffrey B on Aug 21, 2021
Need for the sour beer
Robert Lynch on Jul 30, 2021
To brew a watermelon gose
Shawn K on Jul 10, 2021
Apricot Kettle Sour
Chris H on Mar 30, 2021
this is may favorite lacto blend
Jason O on Nov 9, 2020
Kettle sour
Mark on Oct 23, 2020
gave a great result in my first sour beer
Masahiro Kitano on Aug 18, 2020
I've used it before and you get a nice tart sourness in just 24 hours of a kettle sour mead.
Anonymous S on Jun 13, 2020
what to sour but dont have good temperature control
Jason S on Jun 12, 2020
I'm doing a kettle sour.
Matthew D P on Jun 9, 2020
Best souring blend for kettle sours I've used
Bradley Korte on Jun 8, 2020
Best blend to make a sour! Love omega yeast strains. More pricey but totally worth it.
thomas H on Apr 15, 2020
The awesome yeast for kettle souring
Randy S on Mar 29, 2020
Kettle Sour
Gregory D on Mar 21, 2020
Heard great things about it on the MeadHouse podcast
Jose A on Jan 24, 2020
great for kettle sour
Joseph D on Jan 18, 2020
want to see how it works for making a kettle sour
David D on Nov 20, 2019
Worked great for a kettle soured Gose. Buying again.
Paul K on Nov 20, 2019
have always had good results with this lacto brand
Curt D R on Oct 23, 2019
Making a Weiss
Darrell D on Aug 28, 2019
Kettle sour
Zachary C on Sep 21, 2022
Cleanest sours
Nick F on May 7, 2022

5.0 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Rated 5 out of 5
Low temp Kettle souring rocks!
Kettle sour. Need I say more? OK, a little more. I would give 4 stats because come on its just lacto, right? But the fact I don't have to hold the kettle at 90+ degrees for 2 days is so cool I had to give a fifth star. I have yet to use an Omega product that didn't perform as advertised, which is why their thiolized offerings are next on my must try list. They are usually a buck or two more that a comperable product from say white labs or wyeast, and they haven't yet developed as extensive a collection of strains, but what they have is always on point, and I've never had a lagging start using Omega. To the good folks at Omega making good ferments possible, I salute you. O7
January 22, 2023
over 4 years ago
Rated 5 out of 5
Never Fails Me
Have been making kettle sours for years. This has never ever failed me. Only have to follow simple directions. Pitch directly into non-hopped wort at max 95F. Maintain temp 90-95. Never made a starter, seems like unnecessary complication. 3.X pH in 2-3 days every time. Very nice flavor profile.
December 14, 2021
over 3 years ago
Rated 5 out of 5
Quality yeast
Worked exactly how I wanted it to. Got down to my desired pH within 24 hours( about 3.4-3.5 in my case). Nice acid profile with it as well. My Gose came out great!
June 21, 2021
over 3 years ago
Rated 5 out of 5
Sour beer
This will sour your wort. I stepped the pack up in a 1600 ml starter, much like a yeast starter, but kept at 94 F with a heat mat. Pitched the starter into 11 gallons of unhopped 1.040 wheat/barley wort. After two warm days, the wort was nicely sour, so I reboiled it with hops, chilled and pitched two packs of US-05. It seems to be fermenting nicely now. Hoping for a nice Berliner Weisse here.
October 15, 2019
over 4 years ago