Wyeast 5733 Pediococcus *By Request*

Wyeast 5733 Pediococcus

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 to High

Attenuation: 70 - 90%

Temperature Range: 60-95° F (15-35° C) 

Alcohol Tolerance: approximately 9% ABV