Wyeast - Lactobacillus 5335 - Yeast

Type: Ale

Form: Liquid

Flocculation: -

Laboratory: Wyeast

Attenuation: 75%

Alcohol Tolerance: 9%

Minimum Temperature: 60°F

Maximum Temperature: 95°F

Most Used In:

Style	Recipes
Berliner Weisse	121
Berliner Weisse	70
Gose	41
Mixed-Fermentation Sour Beer	18
Gueuze	11
Straight (Unblended) Lambic	7
Fruit Lambic	7
Weissbier	6
Weizen/Weissbier	5
Specialty Fruit Beer	5
American Light Lager	5
Fruit Beer	5
Flanders Red Ale	5
Flanders Brown Ale/Oud Bruin	4
Lichtenhainer	4
Specialty IPA: New England IPA	4
Lambic	4
Specialty Beer	3
Wild Specialty Beer	3
Experimental Beer	3
Gueuze	2
Belgian Specialty Ale	2
American Pale Ale	2
Witbier	2
Saison	2
No Profile Selected	2
Blonde Ale	1
Fruit Lambic	1
Baltic Porter	1
Witbier	1
Spice, Herb, or Vegetable Beer	1
Clone Beer	1
Scottish Export	1
Blonde Ale	1
Flanders Red Ale	1
Metheglin	1
Russian Imperial Stout	1
American Brown Ale	1
Mixed-Style Beer	1
American Stout	1
Oud Bruin	1
Other Fruit Melomel	1
California Common Beer	1
Cyser (Apple Melomel)	1