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Wyeast 5223 Lactobacillus Brevis
WY5223
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Description

Take advantage of the Wyeast Private Collection; unique strains that allow you to brew innovative and seasonally appropriate beers! 

Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223 will produce alcohol along with lactic acid during fermentation. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse.

Flocculation: N/A
Attenuation: N/A
Temperature Range: 60-95°F (16-35°C)
Alcohol Tolerance: 9% ABV

Styles:

  • Berliner Weisse
  • Geuze
  • Flemish Red & Brown Ales
  • American Sour Ales

    For best results we always recommend ordering an ice pack with your liquid yeast.
     
Item # WY5223
Shipping Eligible for Free Shipping Program
Availability Out Of Stock
Weight 0.19LBS
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Awesome for Berliner W.
Sour wort method; one of the best beers I ever made! Make your favorite light wheat beer (hefe, wit, American, whatever), pull off some hottish wort, (perhaps dilute it down a bit to Berliner OG specs), aim for 110F or so, add this Lacto B, put heat belt on, temp drops to 80 or so. At 72 hours or so drop temp to 65-70, add US-05, proceed as normal. Go into the carboy as clean as possible (the wort sits with only Lacto for three days.). I do a hybrid of wit (Zainesheff/Plamer Brewing Classic Styles)and Hefe (G. Strong Brewing Better Beer)recipe, and follow Gordon Strong's Hefe single decoction. But whatever beer you make the sour is slight yogurt and wonderful. Cheers!
November 3, 2014