Wyeast 5733 Pediococcus Damnosus
Key Features
Wyeast 5733 Pediococcus damnosus is a lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Acid production will increase with storage time. It may also cause ropiness and produce low levels of diacetyl with extended storage time.
Recommended Styles include Lambic, Gueuze, Mixed Fermentation Ales.
Temperature: 60-90
Tips and Tricks:
This is a bacteria NOT a yeast.
|
Average Attenuation |
80 |
|---|---|
|
Yeast Format |
Liquid |
|
Yeast Type |
Sour/Bacteria |
|
Brand |
Wyeast |
|---|---|
|
Yeast Origin |
Belgium |
|
Average Attenuation |
80 |
|---|---|
|
Yeast Format |
Liquid |
|
Yeast Type |
Sour/Bacteria |
|
Brand |
Wyeast |
|---|---|
|
Yeast Origin |
Belgium |