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Wyeast 5335 Lactobacillus
WY5335
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Description

Lactobacillus is used in the production in a wide array of sour beer styles as well as many food products.  This particular strain is ideal for the acidification of beers, either pre or post cerivisiae fermentation.  Can be use to kettle sour.

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.

Origin:
Flocculation:
Attenuation:
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

For best results we always recommend ordering an ice pack with your liquid yeast.
 

Item # WY5335
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.20LBS
Community Q&A

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Why did you choose this?
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Kettle sour IPA
Josh H on Jan 10, 2018
Using to kettle sour a Berliner Weisse
Brad G on Jan 10, 2018
Kettle sour IPA
Josh H on Jan 10, 2018
Using to kettle sour a Berliner Weisse
Brad G on Jan 10, 2018
Using to kettle sour a Berliner Weisse
Brad G on Jan 10, 2018
Using to kettle sour a Berliner Weisse
Brad G on Jan 10, 2018
Reviews

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Sours galore!
Used this in my most recent sour. Worked like a charm!
May 4, 2014