- 5335 produces moderate levels of acidity. Commonly found in gueuze, lambics, sour brown ales and Berliner Weisse
- Always used in conjunction with S. cerevisiae and often with various wild yeast
- Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort
- When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism
- Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available
- Although beneficial, cultures do not need to be activated prior to inoculation
Lactobacillus is used in the production in a wide array of sour beer styles as well as many food products. This particular strain is ideal for the acidification of beers, either pre or post cerivisiae fermentation. Can be use to kettle sour.
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 beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
Attenuation: 70-90%
Flocculation: Low - High
Alcohol Tolerance: 9%
Optimum Fermentation Temp: 60-95°F
Cell Count: 100 Billion
Styles:
Berliner Weisse
Flanders Brown Ale/Oud Bruin
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic
For best results we always recommend ordering an ice pack with your liquid yeast.