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Wyeast 5223-PC Lactobacillus Brevis - Private Collection

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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%


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