Hello I have a question about using this strain of lactobacillus for Kettle souring does one need to be concerned about the effects of oxygen as with other strain’s of Lactobacillus. Or is Omega Lactobacillus blend not as sensitive to oxygen. So basically what I am asking would one want to blanket there wort with Co2 when kettle souring with the omega Lactobacillus blend?
No, there’s no reason to blanket with CO2 when souring with omega lacto. Lab cultures don’t contain the microbes that produce butyric acid and whatnot that give sour beers a bad name.