Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223 will produce alcohol along with lactic acid during fermentation. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse.
Temperature Range: 60-95°F (16-35°C)
Alcohol Tolerance: 9% ABV
Flemish Red & Brown Ales
American Sour Ales
For best results we always recommend ordering an ice pack with your liquid yeast.