Wyeast 5223-PC (Lactobacillus Brevis)

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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 Red Ale, or for kettle souring wort for a balanced Berliner Weisse.

  • LOW FLOCCULATION
  • 60F - 95F TEMPERATURE RANGE
  • 9% ABV TOLERANCE
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