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.  

Attenuation -
Flocculation -
Optimum Fermentation Temp.
Alcohol Tolerance Medium
Laboratory Wyeast Laboratories
More Info http://www.wyeastlab.com