Lactobacillus Culture – Wyeast 5335

$13.49

Lactic acid bacteria isolated from a Belgian brewery.

Out of stock

Description

Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the cultures sensitivity to hop compounds.

Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: Med (9% ABV)

Styles:
Berliner Weisse
Flanders Brown Ale/Oud Bruin
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic

Additional information

Weight 0.3 kg

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