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Wyeast 5335 Lactobacillus
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Wyeast 5335 Lactobacillus

Item #: 5335XL
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Rated 2.0 out of 5, based on 1 review
Availability: In Stock

Lactobacillus for producing lactic acid, this bacteria culture is used to create a sour character that is integral in certain beer styles, such as Berliner weiss.

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  • Description
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Wyeast's strain of lactobacillus (or lacto, as we affectionately call it) was originally isolated from a Belgian brewery where lactic sourness is a vital part of the beers they create. Beer styles that may include some lactobacillus include gueuzes, Flanders reds and browns, and of course, Berliner weiss beers. Lactobacillus is particularly sensitive to hop compounds, so be sure to use low hopping rates in beers you plan to inoculate with lacto (this is one reason Berliner weiss beers traditionally have such low hopping rates). Whereas Brettanomyces cultures can be used as a primary fermenting strain, lactobacillus is always used in conjunction with a primary S. cerevisiae strain. It produces moderate acidity, perfect for brews that need a little bit of sourness for balance.

Warm Weather Shipping Notice

During the hot summer months we include complimentary ice packs with ALL liquid yeast orders, but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the summer months or if you are ordering from a warmer climate.

Yeast Specifications

Temperature Range: 60-95 F (15-35 C)
Cell Count: 100 Billion
Alcohol Tolerance: 9% ABV
Typical Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.


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I just bottled my first attempt at a sour beer. I used Wyeast 5335 Lactobacillus with the sour kettle technique. After 2 days of souring, my wort pH only dropped a slight amount (4.4 to 4.1). Based on what I've read, that's less than ideal and not very sour. (I still haven't tasted the results.) Nevertheless, I proceeded with fermentation because of time constraints. 2 days, however, should have been a sufficient amount of time. Next time, I'll either make a starter, use a different Lactobacillus, or create a starter with a wild Lactobcaillus.
Jan 31, 2016  |  By Jeffrey Reider