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Brew Butlers' Yeast database & information guide

Lactobacillus buchneri By Wyeastlambics, Wits, Bruins, Flanders, Sours
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.cer
Form Liquid
Strain 5335
Temp 60F to 95F
Attenuation 45 to 0
Flocculation Medium
Substitutes WLP677
Tolerance 0%
User Rating None - Login To Rate