Pediococcus damnosus | Wyeast 5733 Yeast

Pediococcus damnosus by Wyeast 5733 is a lactic acid bacteria used in the production of Belgian-style beers where additional acidity is desirable. It is often found in gueuze and other Belgian-style beers. This bacteria can cause "ropiness" and produce low levels of diacetyl with extended storage time. Acid production will increase with storage time, contributing to the sourness and complexity of the beer.

Key characteristics of this bacteria include:
- Flocculation: Low to High
- Apparent Attenuation: 70 - 90%
- Apparent ABV Tolerance: 9%
- Optimal Temperature Range: 60-95°F (16-35°C)

Pediococcus damnosus is commonly used in brewing styles such as Lambic, Gueuze, Fruit Lambic, Mixed-Fermentation Sour Beer, and Wild Specialty Beer. It is often used in conjunction with other yeast and bacteria to achieve the desired sourness and complexity in these beer styles.