Lactobacillus: Wyeast 5335

Lactic acid bacteria isolated from a Belgian Brewery. Produces moderate levels of acidity found in such beers as Gueuze, Lambics, Sour Brown Ales and Berliner Weisse. Always used in conjuction with S. Cerevisiae and often with various wild yeast. 60-95 deg. F. 100 ml pack sufficient for 5 gallons of beer.