Wyeast 5335 Lactobacillus
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L. buchneri. This 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.
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: n/a
Add a Cool Yeast Shipper
to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.