Wyeast 5335 Lactobacillus buchneri

$14.99

SKU# Y5335

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Lactobacillus buchneri. This lactic acid bacteria culture produces moderated levels of acidity and is commonly found in many types of sour ales.

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$14.99

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Y5335

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Product Details

Lactobacillus buchneri. A lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. Optimum temp: 60°-95° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleSour Strains
Min Fermenting Temp60
Max Fermenting Temp95
FlocculationNo
Min Attenuation %No
Max Attenuation %No
Reviews
4.3 / 5.0
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A Must for Berliner Weisse
This strain of lacto is a must have to make a great Berliner Weisse. Check out this presentation from Wyeast on the right ale strain to use as well as proper techniques - its worth the watch! http://www.youtube.com/watch?v=_hClp9huB1M
July 12, 2013
Fantastic for Berliner Weisse
I pitched this at 95 degrees for the first two days of my berliner and got an awesome lacto flavor/aroma. Yogurt and funk. Would definitely recommend, but as it's twice the cost of White Labs Lacto it could be a lot cheaper. Definitely avoid a starter with this, you'll end up killing most of the bacteria if you do.
September 12, 2013
Worked great for Berliner Weisse sour mash
Made the wort. Cooled it to 100F. Pitched this. Put kettle on a folded up towel, put a small heating pad on it, and then two blankets and two sleeping backs. Kept it at around 90 to 100 for four days, tasting every morning and night. When it was at the level of sourness that I liked I finished the batch as normal. Worked great and people enjoy it, including some women who say they don't like beer.
November 12, 2013
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