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Ships within 48 hours · Estimated delivery Jul 31 - Aug 5
including IPA
Mouthfeel: Adds a pillowy softness perfect for hazy beers
Belgian Specialty Ale
After it leaves our hands
Crisp Fermentation for Traditional Hard Ciders
Lactobacillus buchneri | Wyeast 5335 wild-yeast including IPALactobacillus 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
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