Wyeast 5335 Lactobacillus buchneri
Species: Lactobacillus buchneri
Profile: 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.
USED IN: WILD & SOUR
Flocculation: Low - High
Apparent Attenuation: 70 - 90%
Apparent ABV Tolerance: 9%
Temperature Range: 60-95°F (16-35°C)
Humboldt Beer Works
Humboldt Beer Works is located in Old Town Eureka, on California's beautiful & rugged North Coast.
Locally owned and operated since 2011, and re-established in 2018, we've been committed to offering the highest quality ingredients and equipment, as well as the advice you need to succeed.