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Wyeast 5335? Lactobacillus

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Wyeast 5335? Lactobacillus

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=148

 

Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast.

 

Origin:

Flocculation:

Attenuation:

Temperature Range: 60-95° F (15-35° C)

Alcohol Tolerance: approximately 9% ABV

 

Styles:

Berliner Weisse

Flanders Brown Ale/Oud Bruin

Flanders Red Ale

Fruit Lambic

Gueuze

Straight (Unblended) Lambic

 

Bakterie kwasu mlekowego wyizolowane z belgijskiego browaru. Ta kultura wytwarza umiarkowany poziom kwaśności i jest często znajdowana w wielu typach piw, w tym w Lambicach, Gueze, kwaśne brązowe ale i Berliner Weisse. Zawsze używane w połączeniu z drożdżami piwnymi i często z różnymi dzikimi drożdżami.

 

Pochodzenie:

Flokulacja:

Odfermentowanie:

Zakres temperatur: 60-95° F (15-35° C)

Tolerancja na alkohol: około 9% ABV

 

Style:

Berliner Weisse

Flanders Brown Ale/Oud Bruin

Flanders Red Ale

Fruit Lambic

Gueuze

Straight (Unblended) Lambic

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