Description

Wyeast 5733 Pediococcus yeast

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

Flocculation: Low - high
Attenuation: 70 - 90%
Temperature: 16 - 35°C
Alcohol Tolerance: 9%
Diastatic (STA1): No

Suitable Beer Style: Lambic, Gueuze, Fruit lambic, Mixed-fermentation sour beer, Wild specialty beer

Availability: Always

Possible Substitutes: None