OMEGA YEAST LABS LACTOBACILLUS 30.45 lightstrip Max current: 8

Max current: 8

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No root circling

made with lobster and crab shell meal blended with compost

reliability

OMEGA YEAST LABS LACTOBACILLUS 30.45 lightstrip Max current: 8A Levilactobacillus brevis and Lactiplantibacillus plantarum (both formerly classified as "Lactobacillus") blend with a wide temperature range. The L. plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end. Do not sour above 95F (35C) to prevent stalling. Max souring develops within 24 to 72 hrs. Extremely hop sensitive, however, even 2 IBUs can prevent souring. Omega Yeast's unique propagation methods