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Brew Butlers' Yeast database & information guide

Lactobacillus By WyeastAles
Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture's sensitivity to hop compounds.
Form Liquid
Strain 4335
Temp 60F to 95F
Attenuation 45 to 0
Flocculation Medium
Substitutes None
Tolerance 0%
User Rating None - Login To Rate