Wyeast 5733 Pediococcus Wyeast 5733 Pediococcus Wyeast Pediococcus 5733 is a lactic acid bacteria used primarily in the creation of Belgian-style beers when additional acidity is needed. May produce low levels of diacetyl with an extended storage time.

YST-WYST-5733 12.45 12.45

Wyeast 5733 Pediococcus

YST-WYST-5733
$12.45

Availability: Out of stock

Condition: New

Wyeast Pediococcus 5733 is a lactic acid bacteria used primarily in the creation of Belgian-style beers when additional acidity is needed. May produce low levels of diacetyl with an extended storage time.

General Info

  • Flocculation: NA
  • Attenuation: NA
  • Temperature Range: 60-95F (15-35C)
  • Alcohol Tolerance: NA
Styles:
  • Fruit Lambic
  • Gueuze
  • Straight (Unblended) Lambic

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