{"id":1997221527614,"title":"OYL-605 Lactobacillus Blend","handle":"oyl-605lactobacillusblend","description":"\u003ch1\u003eOYL-605 Lactobacillus Blend\u003c\/h1\u003e\n\u003cp\u003eA Lactobacillus brevis and plantarum 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable width=\"100%\" height=\"38\" style=\"height: 40px; float: left;\" border=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 33px;\"\u003e\n\u003cstrong\u003eStrain Type\u003c\/strong\u003e\u003cbr\u003eBacterial Cultures\u003c\/td\u003e\n\u003ctd style=\"width: 33px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 34px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 33px;\"\u003e\n\u003cstrong\u003eTemperature Range\u003c\/strong\u003e\u003cbr\u003e68-95°F (20-35°C)\u003c\/td\u003e\n\u003ctd style=\"width: 33px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 34px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","published_at":"2019-01-29T18:53:34-05:00","created_at":"2019-01-29T18:53:37-05:00","vendor":"Omega Yeast","type":"Liquid Yeast - Beer (Omega Yeast)","tags":[],"price":1399,"price_min":1399,"price_max":1399,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":18481025941566,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"30625","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"OYL-605 Lactobacillus Blend","public_title":null,"options":["Default Title"],"price":1399,"weight":0,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"deny","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/35e89068446fe6afbdda4151f3cbaca0db26e48a.jpg?v=1548806017"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/35e89068446fe6afbdda4151f3cbaca0db26e48a.jpg?v=1548806017","options":["Title"],"content":"\u003ch1\u003eOYL-605 Lactobacillus Blend\u003c\/h1\u003e\n\u003cp\u003eA Lactobacillus brevis and plantarum 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ctable width=\"100%\" height=\"38\" style=\"height: 40px; float: left;\" border=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 33px;\"\u003e\n\u003cstrong\u003eStrain Type\u003c\/strong\u003e\u003cbr\u003eBacterial Cultures\u003c\/td\u003e\n\u003ctd style=\"width: 33px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 34px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 33px;\"\u003e\n\u003cstrong\u003eTemperature Range\u003c\/strong\u003e\u003cbr\u003e68-95°F (20-35°C)\u003c\/td\u003e\n\u003ctd style=\"width: 33px;\"\u003e\u003c\/td\u003e\n\u003ctd style=\"width: 34px;\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e"}

OYL-605 Lactobacillus Blend

Product Description

OYL-605 Lactobacillus Blend

A Lactobacillus brevis and plantarum 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.

 

Strain Type
Bacterial Cultures
Temperature Range
68-95°F (20-35°C)
$ 13.99
Maximum quantity available reached.