Wyeast 5223-PC Lactobacillus Brevis - Private Collection
Species - Lactonbacillus brevis
Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.
Temperature Range - 60° - 95° F (15° - 35° C)
Alcohol Tolerance - 9%