Wyeast 5733 Pediococcus Cerevisiae
Lactic acid bacteria used in sour ales where additional acidity is desirable. High acid producer which usually increases overall acid levels as storage time increases.
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. High acid producer which usually increases overall acid levels in beer as storage time increases. Optimum temp: 60°-95° F.
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Min Fermenting Temp||60|
|Max Fermenting Temp||95|