Kettle sour. Need I say more? OK, a little more. I would give 4 stats because come on its just lacto, right? But the fact I don't have to hold the kettle at 90+ degrees for 2 days is so cool I had to give a fifth star. I have yet to use an Omega product that didn't perform as advertised, which is why their thiolized offerings are next on my must try list. They are usually a buck or two more that a comperable product from say white labs or wyeast, and they haven't yet developed as extensive a collection of strains, but what they have is always on point, and I've never had a lagging start using Omega. To the good folks at Omega making good ferments possible, I salute you. O7

Have been making kettle sours for years. This has never ever failed me. Only have to follow simple directions. Pitch directly into non-hopped wort at max 95F. Maintain temp 90-95. Never made a starter, seems like unnecessary complication. 3.X pH in 2-3 days every time. Very nice flavor profile.

Worked exactly how I wanted it to. Got down to my desired pH within 24 hours( about 3.4-3.5 in my case). Nice acid profile with it as well. My Gose came out great!

This will sour your wort. I stepped the pack up in a 1600 ml starter, much like a yeast starter, but kept at 94 F with a heat mat. Pitched the starter into 11 gallons of unhopped 1.040 wheat/barley wort. After two warm days, the wort was nicely sour, so I reboiled it with hops, chilled and pitched two packs of US-05. It seems to be fermenting nicely now. Hoping for a nice Berliner Weisse here.