w BrewButler Yeast Guide - 5223 by Wyeast

Brew Butlers' Yeast database & information guide

Lactobacillus Brevis By WyeastLambics, Gueuzes, Ales, Wits, Sours, Bruins
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.
Form Liquid
Strain 5223
Temp 60F to 95F
Attenuation 45 to 0
Flocculation Medium
Substitutes None
Tolerance 9%
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