Lactobacillus brevis from Wyeast is ideal for use in the following beer styles: Berliner Weisse, Geuze, Flemish Red & Brown Ales, American Sour Ales.
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.
Alcohol Tolerance: 9% ABV
Temp. Range: 60-95°F (16-35°C)
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||Sour Strains,Yeast Specialty|
|Min Fermenting Temp||60|
|Max Fermenting Temp||95|