Lactobacillus buchneri | Wyeast 5335

Lactobacillus buchneri | Wyeast 5335

Lactic Acid Bacteria for Sour Beer Production

Wyeast 5335 Lactobacillus buchneri is a pure lactic acid bacteria culture commonly used for producing tart, refreshing sour beers. This strain contributes primarily lactic acid without ethanol production, making it ideal for kettle sours, mixed fermentations, or traditional sour beer styles. It develops a clean, mild sourness and can be used in conjunction with Saccharomyces or Brettanomyces for added complexity.

L. buchneri is best employed early in fermentation or during a pre-fermentation souring phase. Because it has little to no alcohol tolerance, it performs optimally before yeast fermentation dominates.

Key Characteristics:

• Culture Type: Lactic Acid Bacteria (LAB)
• Primary Function: Lactic acid production
• Alcohol Tolerance: Low (minimal activity in finished beer)
• Fermentation Temperature Range: 60°F - 95°F (16°C - 35°C)
• Application: Kettle souring, mixed fermentations, Berliner Weisse, Gose, Lambic-style beers

Why Choose Wyeast 5335?

• Reliable LAB Culture: Produces clean, consistent lactic acid
• Versatile Use: Works for kettle sours or extended mixed fermentations
• Smooth Sourness: Adds refreshing tartness without harsh acidity

Pair with Wyeast Yeast Nutrient

While Lactobacillus is not a yeast, pairing your fermentation with Wyeast Yeast Nutrient can help when Saccharomyces or Brettanomyces are introduced. Proper nutrition ensures complete attenuation, healthy yeast performance, and balanced sour beer production.

How We Handle and Ship Cultures

At SoCal Brewing Supply, we store all liquid cultures under optimal refrigerated conditions with 24-hour temperature monitoring to maintain freshness and viability. For best results when ordering online, we recommend adding an ice pack to your order.

Note: Ice packs may arrive melted, which is normal. Their purpose is to reduce temperature shock during shipping and protect cultures during short transit times.