Wyeast 5223-PC Lacobacillus brevis - Manufactured: Limited Seasonal Release. Due for release in April 2019
Beer Styles: Berliner Weisse, Geuze, Flemish Red & Brown Ales, American Sour Ales
Profile: Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223 will produce alcohol along with lactic acid during fermentation. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse.
Alc. Tolerance 9% ABV
Temp. Range 60-95°F (16-35°C)