Wyeast · Lactobacillus 5335

Wyeast's Lactobacillus (5335) is a liquid form of brett or bacteria. It has an attenuation rate of 75.0% with an alcohol tolerance of 9.0%. This strain works best at a fermentation temperature between 16.0-35.0°C, allowing for more flexibility in brewing conditions. This strain is perfect for producing tart and fruity flavors such as those found in Berliner Weisse, Gose, and Lambic beers. It can also be used to produce sour ales such as Flanders Red Ale or Oud Bruin. The flavor profile of this strain produces a tart and refreshing beer with fruity aromas that linger throughout the beer's finish.