Wyeast 5733 Pediococcus
En rupture d'inventaire
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.
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: n/a
Add a Cool Yeast Shipper
to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.