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