Omega OYL-605 is 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.
Attenuation:
Flocculation:
Optimum Fermentation Temperature: 68 - 95° F (20–35° C)
Alcohol Tolerance:
