Wyeast 5335 for a gueuze - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Wyeast 5335 for a gueuze

Thread Tools
Old 04-05-2009, 06:19 AM   #1
Apr 2007
western/central new york
Posts: 1,507
Liked 14 Times on 14 Posts

I bought the 5335 to make a berliner weiss but now I'm thinking about brewing a gueuze and I'm wondering how well this would work.

5335 Lactobacillus delbrueckii. Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. Optimum temp: 60-95 F
damn I gotta brew something

Reply With Quote
Old 04-05-2009, 12:28 PM   #2
Beerrific's Avatar
Mar 2007
Posts: 5,562
Liked 55 Times on 47 Posts

You really need more than just lacto in a gueuze. You could probably use it with some bret b. and bret l. and maybe pedio, but, IMO, it would be easier to just buy the 3278.

Brew the berliner, you have hopes of drinking it this summer. Then start the gueze so you can drink it next summer (maybe).

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Question about Wyeast 4335/5335 (lactobacillus) UKAlum97 Beginners Beer Brewing Forum 6 02-06-2010 09:46 PM
Looking for Lambic/Gueuze in New Hampshire Jumbo82 Commercial Brew Discussion 3 08-11-2009 07:43 PM
Wyeast 5335 starter Matt Up North General Techniques 3 08-06-2009 03:36 PM
When to Add 5335 Lactobacillus?? Jsta Porter Lambic & Wild Brewing 4 04-08-2009 02:31 PM
Gueuze DraconianHand General Techniques 3 01-19-2008 04:53 AM

Forum Jump