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Wyeast 5733 Pediococcus Cerevisiae

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Product details

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.

Additional information

SKU Y5733
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.
Yeast Format Liquid
Flocculation Low
Min Fermenting Temp 60
Max Fermenting Temp 95

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Wyeast 5733 Pediococcus Cerevisiae

Wyeast 5733 Pediococcus Cerevisiae