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	131
Berliner Weisse	107
Gose	56
Mixed-Fermentation Sour Beer	25
Gueuze	12
Weissbier	11
Lichtenhainer	9
Fruit Lambic	8
No Profile Selected	8
Straight (Unblended) Lambic	7
Weizen/Weissbier	6
Fruit Beer	6
Flanders Red Ale	6
Lambic	5
Specialty Fruit Beer	5
American Light Lager	5
Wild Specialty Beer	5
Experimental Beer	5
Flanders Brown Ale/Oud Bruin	4
Specialty IPA: New England IPA	4
Specialty Beer	3
Oud Bruin	3
Fruit Lambic	2
Blonde Ale	2
American IPA	2
Gueuze	2
Belgian Specialty Ale	2
American Pale Ale	2
Witbier	2
Flanders Red Ale	2
Other Fruit Melomel	1
California Common Beer	1
Baltic Porter	1
Saison	1
Spice, Herb, or Vegetable Beer	1
Witbier	1
Spice, Herb, or Vegetable Beer	1
Clone Beer	1
Blonde Ale	1
Saison	1
Russian Imperial Stout	1
Metheglin	1
American Brown Ale	1
Mixed-Style Beer	1
American Stout	1
Cyser (Apple Melomel)	1