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Lactobacillus Buchneri 5335


The Wyeast 5335 Lactobacillus buchneri is a culture that produces moderate levels of acidity and is commonly found in many types of beers. These beers include Gueuze, Lambics, Sour Brown Ales, and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with other various wild yeasts. It is recommended to be used in owrt or beer below 10 IBU due to the culture's sensitivity to hop compounds.

Optimal Temperature Range: 60-95 F

ABV: 9


Great for these Beer Styles:

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