Omega Yeast | OYL-605 Lactobacillus Blend | Lacto Pitch

Omega Yeast OYL-605 Lactobacillus Blend (Lacto Pitch) is a liquid bacterial culture designed for fast, controlled kettle souring and mixed fermentation brewing. Each 150 mL pouch contains approximately 225 billion cells, providing enough culture for a standard 5-gallon batch while producing clean, balanced lactic acidity in as little as 24–72 hours.

OYL-605 combines Levilactobacillus brevis and Lactiplantibacillus plantarum to deliver rapid acid production across a broad fermentation temperature range of 68–95°F (20–35°C). Developed in collaboration with Marz Community Brewing, this blend is formulated to produce clean lactic acidity with minimal funk, making it well suited for controlled sour beer production. Because this culture is highly hop sensitive, it should be pitched into unhopped or very low IBU wort (under 2 IBUs) for best results.

Each pouch is packaged as a liquid culture and should be stored refrigerated between 33–38°F (1–3°C). Do not freeze. The culture is designed for direct pitching into approximately 5 gallons of wort, though older or warm pouches may benefit from a starter to increase cell count. Maintain recommended souring temperatures and allow 24–72 hours to reach the desired acidity before continuing the brewing process.

Omega Yeast OYL-605 is ideal for Berliner Weisse, Gose, sour ales, farmhouse ales, wild ales, and other kettle-soured beer styles. Its reliable acid production, broad operating temperature range, and consistent performance make it an excellent choice for homebrewers seeking predictable souring results while maintaining clean lactic character.