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Ships within 48 hours · Estimated delivery Aug 11 - Aug 16
Attenuation: 72% to 76%
We recommend adding an ice pack and insulated envelope for safe shipping—melting ice helps buffer cultures in transit
Best Uses for WLP4637 Amalgamation I
controlling your souring temperature and IBU levels will optimize its acid production
Attenuation: 73% to 80%
Lactobacillus Blend | Omega Yeast OYL-605 german-yeast Attenuation: 72% to 76%Omega OYL 605 Lactobacillus Blend for Clean, Controlled Kettle Souring Omega Yeast OYL 605 Lactobacillus Blend is a souring culture for brewers who want bright lactic acidity, clean tartness, and strong control in kettle sour and mixed fermentation workflows. This blend combines Levilactobacillus brevis and Lactiplantibacillus plantarum, making it a practical choice for Berliner Weisse, Gose, kettle sours, and other beers where acidity is built
US$ 18.00
US$ 18.00
US$ 12.95
US$ 18.00