Description

Wyeast 5335 Lactobacillus Buchneri yeast

The L. buchneri culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

Flocculation: Low - High
Attenuation: 70 - 90%
Temperature: 18 - 35°C
Alcohol Tolerance: 9%
Diastatic (STA1): No

Suitable Beer Style: Berliner weisse, Flanders red ale, Lambic, Gueuze, Mixed-fermentation sour beer

Availability: Always

Possible Substitutes

• White Labs WLP673 Lactobacillus Buchneri yeast