Lactobacillus buchneri by Wyeast 5335 is a lactic acid bacteria commonly used in the production of sour beers. This culture produces moderate levels of acidity and is typically found in beer styles such as gueuze, lambics, sour brown ales, and Berliner Weisse. It is always used in conjunction with Saccharomyces cerevisiae and often with various wild yeast strains. The culture is recommended for use in wort or beer with an IBU below 10 due to its sensitivity to hop compounds.
Key characteristics of this bacteria include: - Attenuation: 70-90% - Flocculation: Low to High - Alcohol Tolerance: 9% - Optimal Fermentation Temperature: 60-95°F (15-35°C)
