Wyeast's 5335 Lactobacillus buchneri yeast

Wyeast 5335 Lactobacillus buchneri Yeast

$13.99
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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

*NOTE:*During summer months, we include complimentary ice packs will all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.

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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Customer Reviews

Based on 6 reviews
33%
(2)
67%
(4)
0%
(0)
0%
(0)
0%
(0)
D
David
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.

D
David
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.

N
Nick
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.

N
Nick
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.

M
MD
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

12

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Wyeast 5335 Lactobacillus buchneri Yeast

Wyeast 5335 Lactobacillus buchneri Yeast

Customer Reviews

Based on 6 reviews
33%
(2)
67%
(4)
0%
(0)
0%
(0)
0%
(0)
D
David
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.

D
David
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.

N
Nick
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.

N
Nick
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.

M
MD
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

12