Wyeast 5335 Lactobacillus
Add a coolpack to your yeast order
Lactic Acid Bacteria isolated from a Belgian brewery. This yeast culture produces a light sourness and is often found in beer types as Lambic, old brown and Berliner Weisse.
Fermentation temperature: 15-35 °C
Beer Styles:
Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
Lambic beer yeast:
Ferments best when the pH value lowers after the first fermentation. This yeast is generally used with other wild yeast, lactic acid bacteria and Saccharomyces Cerevisae. It creates an certain sourness.
Smack Pack Activator:
Meant for the more experienced homebrewer or small microbrewery. There is a possibility for direct addition up to 20 litres of wort.
Contains 125 ml, culture medium included.
Wyeast beer yeast contains 3.5 times more yeast cells and is packed sterile in a special Smackpack.
Best before date: 0-6 months after production. It is possible to use the yeast after those 6 months, however, they need a longer start up time.
Wyeast yeast is ideal for bigger amount of wort and for beer brewers who want to avoid making a yeast starter.
| ABV Tolerance: | 9% |
|---|---|
| Fermentation type: | Wild yeast and bacteria |
| Recommended fermentation temperature: | 15-35°C |
| Sedimentation: | n/a |
| Yeast type: | Liquid |
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