Wyeast | 5335 Lactobacillus Buchneri Yeast
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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.
| Attenuation |
70-90%
|
| Flocculation | Low-High |
| Fermentation Temp. |
60-95°F (16-35°C) |
| Alcohol Tolerance | 9% |
| Suitable Beer Types |
Berliner Weisse • Flanders Red Ale Lambic • Gueuze • Fruit Lambic Oud Bruin • Wild Specialty Beer Mixed-Fermentation Sour Beer Historical Beer: Lichtenhainer |