Lactobacillus buchneri | Wyeast 5335 wild-yeast WLP4060 delivers complexity without overpowering

WLP4060 delivers complexity without overpowering adjunct flavors

Pair WLP4638 with White Labs Brewzyme to eliminate diacetyl and ensure a clean

White Labs Brettanomyces bruxellensis strain TYB184 (WLP4638) is a robust pure Brettanomyces strain known for delivering exceptional complexity in brewing

Mouthfeel: Adds a pillowy softness perfect for hazy beers

After it leaves our hands

Lactobacillus buchneri | Wyeast 5335 wild-yeast WLP4060 delivers complexity without overpoweringLactobacillus buchneri Wyeast 5335 Lactic Acid Bacteria for Sour Beer Production Wyeast 5335 Lactobacillus buchneri is a pure lactic acid bacteria culture commonly used for producing tart, refreshing sour beers. This strain contributes primarily lactic acid without ethanol production, making it ideal for kettle sours, mixed fermentations, or traditional sour beer styles. It develops a clean, mild sourness and can be used in conjunction with