WYEAST 5335 Lactobacillus

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WYEAST.5335

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Flocculation: 
Attenuation: 
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: n/a

Data sheet

Strain Lambics
Conservation Au réfrigérateur

More info

Lactic acid bacteria isolated from a Belgian brewery. 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.

Flocculation: 
Attenuation: 
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: n/a

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WYEAST 5335 Lactobacillus

WYEAST 5335 Lactobacillus

Flocculation: 
Attenuation: 
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: n/a

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