Yeast
Lacto — Omega Yeast
Omega Yeast
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Omega Yeast
- Product code
- OYL-605
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 20–35 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- Negative
Description
A blend of Lactobacillus strains for souring wort before the boil, dropping pH into the 3.2–3.5 region in a day or two when held warm. It produces lactic acid rather than alcohol, so the attenuation figure here is nominal — pitch a real yeast afterwards to ferment the beer.