WYEAST - 5733 PEDIOCOCCUS LIQUID YEAST

Pediococcus Wyeast - 5733

• Species : Souring Bacteria
• Fermentation Temp Range 15° - 35° Celsius
• Apparent Attenuation Range (%) : NA
• Flocculation : NA
• Alcohol Tolerance : 9%

Pitching/Fermentation 

• Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable.

Notes 

• Often found in gueuze and other Belgian style beer.
• Acid production will increase with storage time.
• It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.

Best Styles 

• Lambics, Geuze, Fruit Lambic, Belgian Style Beers.

Looking for a Liquid or Dry Yeast Substitution?

• The following are some suggestions:
• Liquid Yeast Substitution :
• n/a
• Dry Yeast Substitution :
• n/a