This article is one in a series describing the seasonal yeasts put out by our liquid yeast manufacturers. This one is..
“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.”
Attenuation – n/a
Flocculation – n/a
Optimum Ferment Temp. – 60-95°F
Alcohol Tolerance – 9%
Manufactured July through September. Could be available through March.
Be sure to check out the other seasonal yeasts for this period: