Beer Reviews, HomeBrew & Cocktail Recipes


Wyeast 5733 Pediococcus



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
4/ 5

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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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