 Get 10% off with code: Cyberbrau | Lactobacillus BrevisStrain: 5223Lab: Wyeast Attenuation: 0% Flocculation: 0 Temperature Range: 60 - 95 F Alcohol Tolerance: 9% Notes: 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 sour ale, or for kettle souring wort for a balanced Berliner Weisse. |