Species: Lactobacillus brevis
Profile: Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.
FlocculationLow - High
Apparent Attenuation70 - 90%
Apparent ABV Tolerance9%
Temperature Range60-95°F (16-35°C)