Pediococcus damnosus | Wyeast 5733 Yeast
Pediococcus damnosus | Wyeast 5733
Lactic Acid Bacteria for Complex Sour Beer Production
Wyeast 5733 Pediococcus damnosus is a lactic acid bacteria culture used in sour beer production to create deep, long-lasting acidity. Unlike Lactobacillus, Pediococcus works slowly, developing tartness over time and contributing to the layered complexity found in classic Belgian-style sours such as Lambic, Gueuze, and Flanders Red Ale. This strain can also produce diacetyl, which is commonly cleaned up in extended aging or with the presence of Brettanomyces.
Because of its slow activity and low alcohol tolerance, Pediococcus damnosus is typically used in mixed fermentations or added during barrel aging. It is best suited for brewers seeking authentic sour beer character with depth, nuance, and long-term stability.
Key Characteristics:
- Culture Type: Lactic Acid Bacteria (LAB)
- Primary Function: Produces lactic acid for souring
- Alcohol Tolerance: Low
- Fermentation Temperature Range: 60°F - 95°F (16°C - 35°C)
- Applications: Lambic, Gueuze, Flanders Red, Oud Bruin, barrel-aged sours, mixed fermentations
Why Choose Wyeast 5733?
- Authentic Complexity: Produces the long-term acidity expected in traditional Belgian sours
- Works in Mixed Cultures: Pairs well with Brettanomyces for depth and balance
- Extended Fermentation: Creates lasting tartness during aging and barrel maturation
Pair with Wyeast Yeast Nutrient
Although Pediococcus is not a yeast, pairing it with Wyeast Yeast Nutrient in mixed fermentations ensures healthy Saccharomyces or Brettanomyces performance. Strong yeast health supports balance and prevents sluggish fermentations when working alongside Pediococcus.
How We Handle and Ship Cultures
At SoCal Brewing Supply, we store all cultures under optimal refrigerated conditions with 24-hour temperature monitoring to maintain freshness and viability. For best results when ordering online, we recommend adding an ice pack to your order.
Note: Ice packs may arrive melted, which is normal. They reduce temperature shock during shipping and help protect cultures during short transit times.