Yeast
Lactobacillus brevis — Wyeast
Wyeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Wyeast
- Product code
- 5223-PC
- Form
- liquid
- Type
- wild
- Attenuation
- 70–90 %
- Temperature
- 16–35 °C
- Flocculation
- medium
- Alcohol tolerance
- 9 %
- STA1
- not published — treat as unknown
Description
A Lactobacillus brevis that tolerates more IBU than most souring bacteria, and produces alcohol alongside lactic acid. Useful for kettle souring and for remixing a Flanders red or lambic profile.