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Wyeast 5733 Pediococcus
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Wyeast 5733 Pediococcus

Item #: 5733XL
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Availability: In Stock

Another lactic acid-producing bacteria, pediococcus is often used in a blend when producing sour Belgian ales.

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Pediococcus, A.K.A. pedio, is a lactic acid producing bacteria, and as such is often used in a blend to create complexity and sourness in sour beers, lambics and gueuzes. Because it is known to produce diacetyl, many brewers and breweries pitch it together with a strain of Brettanomyces, which can clean up the diacetyl, as well as add more layers of complexity to a beer. Over time, acid production will increase in beers inoculated with pediococcus. Used when more acidity is desired, pediococcus can be utilized for just this purpose.

Warm Weather Shipping Notice

During the hot summer months we include complimentary ice packs with ALL liquid yeast orders, but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the summer months or if you are ordering from a warmer climate.

Yeast Specifications

Temperature Range: 60-95 F (15-35 C)
Cell Count: 100 Billion
Alcohol Tolerance: 9% ABV
Typical Styles: Fruit Lambic, Gueuze, Straight (Unblended) Lambic.


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