Wyeast | 5733 Pediococcus Damnosus

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.  













Attenuation


70 - 90%




Flocculation
Low - High


Fermentation Temp.

60-95°F (16-35°C)



Alcohol Tolerance
9%



Suitable Beer Types

Lambic • Gueze • Fruit Lambic
Mixed-Fermentation Sour Beer
Wild Specialty Beer