Lambics, Geuze, Fruit Lambic, Belgian Style Beers Pediococcus Wyeast WY5733 Species : Souring Bacteria Fermentation Temp Range (°F) : 60-95 Apparent Attenuation Range (%) : NA Flocculation : NA Alcohol Tolerance : 9% Pitching/Fermentation : Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Notes : 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. Best Styles : Lambics, Geuze, Fruit Lambic, Belgian Style Beers Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us. Liquid Yeast Substitution : n/a Dry Yeast Substitution : n/a Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter
