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Wyeast 5335 Lactobacillus buchneri
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Wyeast 5335 Lactobacillus buchneri


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Wyeast 5335 Lactobacillus buchneri

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 beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

 

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

- Flocculation: N/A

- Attenuation: N/A

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

- Alcohol Tolerance: approximately 9% ABV

  • CA$19.50
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  • SKU
    61400-5335

Wyeast 5335 Lactobacillus buchneri

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 beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

 

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

- Flocculation: N/A

- Attenuation: N/A

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

- Alcohol Tolerance: approximately 9% ABV

  • Brand
    Wyeast
  • Liquid or Dry?
    Liquid
  • Type of Yeast
    Wild, Sour, Funky
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