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Wyeast 5335 Lactobacillus



Yeast Type: Lactic Acid Producing Bacteria
Temp Range: 60-95 F
Alcohol Tolerance (abv): 9%
Flocculation: -
Attenuation: -
Beer Styles: Lambic, Gueuze, Sour Red Ale, Sour Brown Ale, Barrel-Aged Sour Beer, American Wild Ale
Review Type:
4/ 5

User Rating
4 total ratings


Posted June 1, 2013 by

Yeast Review

Wyeast 5335 Lactobacillus

A bacteria strain that produces lactic acid and additional acidity. Isolated from a Belgian brewery.

Commonly used in Belgian-Style Lambics and Barrel-Aged Sour Ales.

Recommended use in beers with very low hop bitterness.

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