Omega OYL-605 Lacto Blend Experiences

[RPh_Guy]

I pitched my starter just under 120 degrees. I read above to chill to 90. Not much happened in the first 24. I thought below 120 was okay. Is it screwed?

If the pH hasn't dropped, then yes. It should be well on its way to being sour at 24 hours, especially pitched warm.
Time to pitch some more Lacto.

 

[madscientistbrewNq]

agree with rph guy. I've always dropped at least 1.0 to 2.0 in ph in 24 hrs. just two weeks ago preboil ph was 5.4 pitched lacto after 15 min boil, collected all wort purged fermenter of o2 the best I could and pitched starter. I believe my pitch has always been on the lower end if not under 90. 16 hrs later ph was 3.4. boiled to lock it down and off to the fermenter with sacc.

 

[bannerj]

My trouble is that I don't have a meter. Trying to use strips. They have turned white, but I don't taste any sour tartness?

 

[RPh_Guy]

My trouble is that I don't have a meter. Trying to use strips. They have turned white, but I don't taste any sour tartness?

You can't judge the sourness level by taste because the wort is too sweet.
Strips are pretty unreliable.
Does it smell like bacteria?

 

[madscientistbrewNq]

I would add that the starter never showed any real activity for me any of the times I've done kettle sours. I can't say if there was activity in the kettle due to it being all closed up but I will say that it will have some level of sour odor not severe but noticable. I think without even a cheap ph meter you are at somewhat of a disadvantage. I've kettle soured in early spring and since ambient temps are less warm I've noticed I don't get as large of a drop in ph and that's even bringing the kettle inside. I did a sour blonde and only went from 5.4 to 3.6 in almost 24 hrs but I was happy with that level of acidity where the Berliners and goses I want 3.3 to 3.4. I would say that after you have done a few you may be able to get away without one but... at least the first couple rodeos it probably best you lean on some technology

 

[TAK]

You can't judge the sourness level by taste because the wort is too sweet.
Strips are pretty unreliable.
Does it smell like bacteria?

At least in my experience, you should still be able to taste the sourness while in the presence of the sweet wort. The perceived sourness will certainly be higher in a dry, fermented beer, but the starter should be akin to lemonade, tart, but sweet.

 

[Abrayton]

Old thread I know. Wondering if anyone has pitched this a bit on the hot side and what results were? I pitched the 605 into wort at about 110°. Twelve hours later, no noticeable souring. I know the optimal temp rang is a high of 95°, which the wort is well below now.

 

[Rob2010SS]

Old thread I know. Wondering if anyone has pitched this a bit on the hot side and what results were? I pitched the 605 into wort at about 110°. Twelve hours later, no noticeable souring. I know the optimal temp rang is a high of 95°, which the wort is well below now.

In my old setup, I did mistakenly have this get up to 105F and it killed it off completely. I got no souring from that point on. I would say that 110F, from my experience, you’re done and not going to get anything from it unfortunately.

 

[Rob2010SS]

Old thread I know. Wondering if anyone has pitched this a bit on the hot side and what results were? I pitched the 605 into wort at about 110°. Twelve hours later, no noticeable souring. I know the optimal temp rang is a high of 95°, which the wort is well below now.

Although, I’m not a biologist or a genius when it comes to yeast and bugs so I could very well be wrong.

 

[Abrayton]

Thanks for the reply. It actually ended up working just fine. Had a nice sour wort right where I wanted it at about 48 hours and finished the brew with no issues. RDWHAHB is a philosophy I need to practice more!

 

[Rob2010SS]

Thanks for the reply. It actually ended up working just fine. Had a nice sour wort right where I wanted it at about 48 hours and finished the brew with no issues. RDWHAHB is a philosophy I need to practice more!

Nice! Glad to hear it! I agree, that's a philosophy I need to practice more as well.

 

[Flora]

Hi everyone! I am traying to get advice on how to propagate omega yeast lacto 605. I have a homebrewer bag (150ml of lacto) how can I make it grow to be able to pitch 150 liters of wort.
thank you!

 

[Flora]

We haven't done a whole lot of experimentation with pitching rates at this point. You're not overpitching with a 1.75L starter though so no worries.

Hi Ishaner,
I am trying to get advice on how to propagate omega yeast lacto 605. I have a 2 homebrewer bag (150ml of lacto each) how can I make it grow to be able to pitch 150 liters of wort.
thank you!

 

[Rob2010SS]

Hi Ishaner,
I am trying to get advice on how to propagate omega yeast lacto 605. I have a 2 homebrewer bag (150ml of lacto each) how can I make it grow to be able to pitch 150 liters of wort.
thank you!

Check out this link for some information regarding lacto and starters.

In a brief glance through this, I found this statement...

If the amount of growth cannot be accurately determined by cell counting under a microscope, then pitching 0.5-1 liter of fresh Lactobacillus starter culture per 5 gallons of wort ensures that an adequate number of cells will be pitched.

So do a typical starter with DME and water. Based on their info, a 4L starter would be the low end for your batch size. Also sounds like aeration is not necessary for Lactobacillus.

 

[GeorgeGreen]

I wouldn't open it. Every time you open it you let air in potentially funking up the batch. When I was tasting daily to determine when to pasteurize I noticed I would get some funk notes creeping in. Not enough to ruin the beer but not something you want either even if its subtle. Now I just leave it be 72 hours and roll with it from there. Ive noticed for myself 24 hours gets the acidity similar to an 1809. 48 hours is closer to lemonade. And 72 hours is sour, not puckering tongue frying sour but possibly still more than some want.

Thank you so much for breaking this down time wise.

 

[jdauria]

Know this is an old thread, but used Omega's Lacto blend for the first time this past weekend. Was only making a 3 gallon batch of Berliner Weiss, but had 4+ galllons of wort to sour before doing a full 60 min boil a few days later, so did a full 1 liter starter. Well two days later at about 55 hours, the pH was 2.98! A little farther than I wanted to go, so added a decent amount of baking soda to get it back up to 3.3. Then boiled and chilled it last night and pitched Wyeast 1007 German Ale.

 

[Rob2010SS]

Your starter really won't look like anything is going on but the lacto is doing its thing. If its a fresh pack a day or two should be good but if its older or your using part of a previous batch then give it 3-4.

The stuff is aggressive for sure! We had similar experiences with it at home.

Since scaling up, we've gone away from this method and used strictly Sourvisea. It's a bit safer of a process. Doesn't get as sour, but for our customers, it's perfect. Drops to about pH 3.5 for us every time.