5526 BRETTANOMYCES LAMBICUS
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Take advantage of the Wyeast Private Collection; unique strains that allow you to brew innovative and seasonally appropriate beers!
Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223 will produce alcohol along with lactic acid during fermentation. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse.
Temperature Range: 60-95°F (16-35°C)
Alcohol Tolerance: 9% ABV
- Berliner Weisse
- Flemish Red & Brown Ales
- American Sour Ales