Wyeast - 5335 Lactobacillus

SKU: YTB5335

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$12.99

Beer Brewing Classes

Description

Details

Lactobacillus: 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.
 

Flocculation: n/a

Attenuation: n/a

Temperature Range: 60-95¡ F (15-35¡ C)

Alcohol Tolerance: approximately 9% ABV
 

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

 

* * * AVAILABLE BY SPECIAL ORDER ONLY * * *

Additional Info

Additional Info

SKU YTB5335
Yeast Brand Wyeast
Alcohol Tolerance No
Flocculation No
Attenuation High 10 - 15 %
Super Saver Shipping Yes
Free Shipping Yes

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