TomX 52 Posted September 9, 2010 Share Posted September 9, 2010 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 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.