Brew Butlers' Yeast database & information guide

Pediococcus By WyeastLambics, Sours
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. It may also cause 'ropiness' and produce low levels of diacetyl with extended storage time.
Form Liquid
Strain 5733
Temp 65F to 95F
Attenuation 45 to 0
Flocculation Medium
Substitutes None
Tolerance 0%
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