Lactobacillus

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.cer

Properties

Laboratory:

Wyeast Labs

Product ID:

5335

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Belgian sout beers (secondary)

Attenuation

Average Attenuation:

80 %

Minimum temperature:

15.6°C

Maximum temperature:

35°C