Lactobacillus buchneri | Wyeast 5335 all-hard-seltzer

Lactobacillus buchneri | Wyeast 5335 all-hard-seltzerLactobacillus 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

and wine projects

Attenuation: 70% – 85%

requiring additional time for complete attenuation

performing well in both session-strength Scottish ales and higher gravity brews such as Wee Heavy and Scotch Ale

Stronger boils: supports boil vigor for clearer wort and better DMS volatilization

5V AA lithium batteries

sour brown ales

Moving cider off sediment without introducing air

The result is a bright

or cider styles

Detailed Kit Contents

and other bottle-conditioned beverages