Omega Yeast | OYL-605 Lactobacillus Blend | Lacto Pitch
Omega Yeast | OYL-605 Lactobacillus Blend | Lacto Pitch

Omega Yeast | OYL-605 Lactobacillus Blend | Lacto Pitch

$15.99
Omega OYL-605 Lactobacillus Blend delivers fast, efficient souring in 24–72 hours, producing clean acidity for kettle-soured and mixed fermentation beers.
  • Efficient souring in 24-72 hours
  • Blend of two lacto species
  • 150 mL pack contains 225 billion cells, treats 5 gallons
Ice pack:

Ice Packs / Shipping:For best results, we strongly recommend adding an ice pack to your liquid yeast order. Ice packs do not guarantee that yeast will arrive cold, but will keep yeast colder for longer during transit. We can not replace yeast that arrives warm. In warm weather months, we highly encourage choosing dry yeast. Liquid yeast is final sale. As a live, perishable ingredient that requires refrigeration, we are unable to accept returns or exchanges once an order has left our warehouse.

Storage: Store in the fridge (33–38ºF). Do not freeze. Pitch cold - do not warm to room temp prior to pitching. Use within 4 months for direct pitching. For pouches older than 4 months, or that are warm, use a yeast starter to boost cell count.

Fermentation Temp Range
Each yeast strain has a temperature range where it performs best. Lagers require cooler temps, while Kveik yeasts can ferment in extreme heat. Maintaining the proper fermentation temperature for each yeast strain is crucial its health. Matching a yeast's ideal range to your environment (or your ability to control temp) is key to getting clean, consistent results.
Scale from 30°-120°F
Product Analysis
This typical analysis is not to be construed as product specification. Typical analysis represents average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale.

Yeast Format, Liquid
Yeast Style, Lactobacillus, Bacteria
Fermentation Temperature Range, 68~95°F

OYL-605 Lactobacillus Blend combines Levilactobacillus brevis and Lactiplantibacillus plantarum for consistent, rapid acid production across a wide temperature range. It produces clean lactic acidity without excessive funk, making it ideal for controlled kettle souring.

This culture performs between 68–95°F and is highly hop sensitive. For best results, keep IBUs below 2 during souring. Developed in collaboration with Marz Community Brewing, it is designed for reliable pH reduction within 1–3 days.

OYL-605 is designed for sour beer production and pre-fermentation acidification.

Ideal for:

• Berliner Weisse
• Sour Ale
• Farmhouse Ale
• Wild Ale
• Gose (pre-souring stage)

• Store refrigerated at 33–38°F
• Do not freeze
• Pitch into unhopped or very low IBU wort (under 2 IBUs)
• Maintain 68–95°F during souring phase
• Allow 24–72 hours for desired acidity
• Boil after souring if performing kettle souring
• Maintain strict sanitation to prevent cross-contamination

Brewing Support, Anytime.

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Quality You Can Trust.

We use the same premium grains, hops & yeast trusted by the pros. No shortcuts. No substitutes. Just the good stuff.
The "We Got You" Guarantee.

We’re committed to your first batch being a great one. If something goes sideways, we’ll help you troubleshoot or replace what you need - fast.

Frequently Asked Questions

This blend typically produces noticeable acidity within 24 hours and reaches target sourness in 1–3 days.

Each 150 mL pouch contains approximately 225 billion cells, designed to treat 5 gallons of wort.

No. It is extremely hop sensitive. Keep IBUs below 2 during the souring stage.

Maintain temperatures between 68–95°F for optimal acid production.

Yes. If performing a kettle sour, boil the wort after reaching the desired pH before proceeding with standard yeast fermentation.

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