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Wyeast 5733 - Pediococcus

Brewing Ingredients

Hops

Wyeast 5733 - Pediococcus

wyeast 5.jpg
wyeast 5.jpg

Wyeast 5733 - Pediococcus

13.99

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.

Origin:
Flocculation:
Attenuation:
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: n/a

Styles:
   
   Fruit Lambic
   Gueuze
   Straight (Unblended) Lambic

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