Wyeast: 5335 / Lactobacillus Buchneri

Wyeast: 5335 / Lactobacillus Buchneri

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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 gueuzes, Lambics, sour brown ales, and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast. Use in beers below 10 IBU’s is recommended due to the culture’s sensitivity to hop compounds.

Good with: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Wild Specialty Beer, Oud Bruin, Berliner Weisse, Mixed-Fermentation, Sour Beer

App. ABV Tolerance: 9% / Temperature: 60 F - 95 F