Wyeast 5223-PC Lactobacillus brevis - Best Before 22nd October 2021 Limited Seasonal Release.
Beer Styles: Berliner Weisse, Geuze, Flemish Red & Brown Ales, American Sour Ales
Profile: 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.
Alc. Tolerance 9% ABV
Temp. Range 60-95°F (16-35°C)