Beer Reviews, HomeBrew & Cocktail Recipes

 
 


Wyeast 5733 Pediococcus

 

 
Overview
 

Yeast Type: Lactic Acid Producing Bacteria
 
Temp Range: 60-95 F
 
Alcohol Tolerance (abv): 9%
 
Flocculation: -
 
Attenuation: -
 
Beer Styles: Lambic, Gueuze, Barrel-Aged Sour Ales, American Wild Ales
 
Review Type:
 
Overall
 
 
 
 
 
4/ 5


User Rating
3 total ratings

 


0
Posted June 1, 2013 by

 
Yeast Review
 
 

Wyeast 5733 Pediococcus

A bacteria strain that produces lactic acid and additional acidity. Commonly used in Belgian-Style Lambics and Barrel-Aged Sour Ales.


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