Wyeast - Lactobacillus Cultures
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. It is always used in conjunction with S. cerevisiaeÂ and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the cultureâ€™s sensitivity to hop compounds.
Temperature Range: 60-95Â Â°F