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Wyeast 5335 Lactobacillus

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AU$18.95

Quick Overview

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 wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

Wyeast 5335 Lactobacillus

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Details

Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
Additional Information
Manufacturer Wyeast
Flocculation: No
Attenuation: No
Temperature Range: 15-35°C (60-95°F)
Alcohol Tolerance: approx 9% ABV
Shipping Group STANDARD
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