Lactobacillus Wyeast - 5335

• Species : Souring Bacteria
• Fermentation Temp Range 15° - 35° Celsius
• Apparent Attenuation Range (%) : 75-82
• Flocculation : Low
• Alcohol Tolerance : up to 10%

Pitching/Fermentation 

• Lactic acid bacteria isolated from a Belgian brewery.

Notes 

• 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.

Best Styles 

• Lambics, Geuze, Fruit Lambic, Sours, Berliner Weisse.

Looking for a Liquid or Dry Yeast Substitution?

• The following are some suggestions:
• Liquid Yeast Substitution :
• White Labs 677
• Dry Yeast Substitution :
• n/a