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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. cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
Read More: The Beginners Guide to Brewing Sour Beers
Brewing Properties of Lactobacillus buchneri
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find Lactobacillus buchneri anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Lactobacillus buchneri
These are the most popular beer styles that make use of the Lactobacillus buchneri yeast:
Lambic, Gueuze, Flanders Red Ale, Berliner Weisse & Oud Bruin
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