Lactobacillus Brevis 5223-PC

The Wyeast 5223-PC Lactobacillus Brevis will tolerate higher levels of IBUs in the wort unlike most lactic acid bacteria used in brewing. It is excellent for remixing the profile in a Lambic-Style or Flanders Red Ale or for kettle souring wort for a balanced Berliner Weisse. 

 

Optimal Temperature Range: 60 - 95 F

ABV: 9

 

Great for these Beer Styles:

• Lambic
• Gueuze
• Fruit Lambic
• Flanders Red Ale
• Berliner Weisse
• Oud Bruin
• Mixed-Fermentation Sour Beer
• Wild Specialty Beer

**Please note packaging may be different as Wyeast transitions to their new updated packaing**