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YeastBrettanomyces and bacteriaLiquidPediococcus cerevisiae (Wyeast 5733)
Pediococcus cerevisiae (Wyeast 5733)

Pediococcus cerevisiae (Wyeast 5733)

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Description

Article no.: 105733

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. May cause “ropiness” with extended storage time. May produce low levels of diacetyl.

Alcohol tolerance: approx 9 %
Optimum fermentation temperature: 15-35 °C
Producer: Wyeast

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Description

Article no.: 105733

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. May cause “ropiness” with extended storage time. May produce low levels of diacetyl.

Alcohol tolerance: approx 9 %
Optimum fermentation temperature: 15-35 °C
Producer: Wyeast

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