Yeast
Lactobacillus buchneri — Wyeast
Wyeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Wyeast
- Product code
- 5335
- 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 buchneri giving moderate acidity, found in gueuze, lambics, sour browns and Berliner weisse. It is hop-sensitive, so keep the wort under 10 IBU and pair it with a Saccharomyces strain.