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Wyeast 5335 - Lactobacillus
Wyeast 5335 - Lactobacillus. Lactic acid bacteria which has been isolated from a brewery in Belgium. Use this culture to produce moderate levels of acidity. Commonly found in beer styles like gueueze, lambics, sour brown ale. Lactic and sour beer bacteria
 
Wyeast 5335 - Lactobacillus. Lactic acid bacteria which has been isolated from a brewery in Belgium. Use this culture to produce moderate levels of acidity. Commonly found in beer styles like gueueze, lambics, sour brown ale, berliner weisse and American wild ale's. Always used in conjuction with S.cerevisiae and often with various other wild yeasts. Recommended to use in wort below 10 IBU's as this culture has a sensitivity to hop compounds. 60-95F (13-35C) Temperature Range. Approximately 9% ABV Alcohol Tolerance. Beer Styles: Berliner Weisse, Flanders Brown Ale, Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight Lambic (Unblended), American Wild Ale.

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Wyeast 5335 - Lactobacillus


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