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Wyeast 5335 Lactobacillus buchneri

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Product details

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

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

SKU Y5335
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 Format Liquid
Flocculation Low
Min Fermenting Temp

60

Max Fermenting Temp

95

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Wyeast 5335 Lactobacillus buchneri

Wyeast 5335 Lactobacillus buchneri