Beeryeast WYEAST 5335 Lactobacillus

Item nr.: 050.175.9 - Out-of-Stock
19,50
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Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse.

  • For direct pitch, up to 20 l of wort
  • Sterile smack-pack
  • Nutritient included
  • Shelf life up to 6 months after production date

Description

Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast. Fermentation temperature: 15-35 °C.

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, nutritient 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.

 

Specifications

Data sheet

Vacupack
No
Packaging yeast
smackpack
Species of yeast
brettanomyces
Ideal fermentation temperature
25 °C
Shape yeast
liquid
Alcohol tolerance
9 %
Minimal fermentation temperature
15 °C
Type beer
wild_yeast_and_bacteria
Style of beer
blond
brown
fruitbeer

Dimensions

Width
14.40 cm
Height
0.20 cm
Length
20.00 cm
Weight
0.20 kg

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