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Wyeast PC 5223 Lactobacillus Brevis

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Quick Overview

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.

Wyeast PC 5223 Lactobacillus Brevis

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Berliner Weisse, Geuze, Flemish Red & Brown Ales, American Sour Ales
Additional Information
Manufacturer Wyeast
Flocculation: n/a
Attenuation: n/a
Temperature Range: 15-35° C (60-95° F )
Alcohol Tolerance: 9%
Shipping Group STANDARD
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