Beer Styles: Berliner Weisse, Geuze, Flemish Red & Brown Ales, American Sour Ales
Profile: Unlike most lactic acid bacteria used in brewing, Wyeast 5223-PC 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.
Alc. Tolerance 9% ABV
Temp. Range 60-95°F (16-35°C)
We ship out our yeast at the beginning of the week and include a cold pack during warm months to ensure freshness.
This strain is available July through September.
Check out more information on Wyeast Laboratories.