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Wyeast 5733 Pediococcus?

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Pediococcus?

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=149

 

 

 

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. May cause ?ropiness? with extended storage time. May produce low levels of diacetyl.

 

Origin:

Flocculation:

Attenuation:

Temperature Range: 60-95° F (15-35° C)

Alcohol Tolerance: approximately 9% ABV

 

Styles:

 

Fruit Lambic

Gueuze

Straight (Unblended) Lambic

 

Bakterie kwasu mlekowego wykorzystywane przy produkcji belgijskich stylów piwa, w których pożądana jest dodatkowa kwaśność. Często obecne w Gueze i innych belgijskich stylach. Produkcja kwasu będzie się zwiększać w trakcie dojrzewania. Mogą powodować "lepkość" po długim okresie dojrzewania. Mogą produkować nieco diacetylu.

 

Pochodzenie:

Flokulacja:

Odfermentowanie:

Zakres temperatur: 60-95° F (15-35° C)

Tolerancja na alkohol: około 9% ABV

 

Style:

 

Fruit Lambic

Gueuze

Straight (Unblended) Lambic

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