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    Wyeast 5223PC - Lactobacillius Brevis

    $20.90
    Wyeast 5223-PC Lactobacillus brevis - Manufactured July 2014  NEW RELEASE
    Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis
    will tolerate higher levels of IBUs in wort. Weast 5223 will produce alcohol
    along with lactic acid during fermentation.
    SKU: WY5223PC
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    Wyeast 5223-PC Lacobacillus brevis - Manufactured July 2014  NEW 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
    Flocculation n/a
    Attenuation n/a
    Temp. Range 60-95°F (16-35°C)

    Wyeast 5223-PC Lacobacillus brevis - Manufactured July 2014  NEW 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
    Flocculation n/a
    Attenuation n/a
    Temp. Range 60-95°F (16-35°C)