Lactobacillus buchneri produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse.
Lactobacillus buchneri produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. This culture is always used in conjunction with S. cerevisiae and often with various wild yeasts. It is recommended to use this strain in wort or beer below 10 IBU due to the culture’s sensitivity to hop compounds.
Smack Pack Activator
Meant for the larger homebrewer or small microbrewery: sufficient for direct addition up to 20 l of wort. Sterile smackpack. Contains 125 ml, nutrient included. 3.5 times more yeast cells! Long conservation possible: 6 months after production date.
Important notice
Activator™ packages will sometimes swell slightly or moderately during shipping or storage. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is due to trace amounts of nutrients, still available at the time of packaging, causing small amounts of culture activity and CO2 production. Some strains are more prone to this than others.
Data sheet
Dimensions (incl. Packaging)
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