Details

Wyeast 5335 Lactobacillus buchneri is a Lactic acid bacteria isolated from a Belgian brewery. It produces moderate levels of acidity however it is sensitive to hop compounds. For this reason, it is recommended to use in beers below 10 IBU. It is always used in conjunction with an Ale yeast and often with various wild yeast.

Recommended Styles include Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Berliner Weisse, Old Bruin, Mixed Fermentation Sours

Temperature: 60-95

Tips and Tricks:

This is a bacteria NOT a yeast. It must be used in conjunction with an ale yeast.