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WLP661 Pediococcus damnosus

  • Yeast: Specialty/Belgian
  • Yeast: Wild Yeast/Bacteria

ATTENUATION :

N/A% - N/A%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Varies

FERMENTATION TEMPERATURE :

70° - 75° F
21° - 24° C

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Description

Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid.

  • It is a high diacetyl producer and slow growing, so it’s suggested to use in a mixed culture.
 

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  • Part No: WLP661
  • Part Name: WLP661 Pediococcus damnosus
  • Type: Core
Check out beer data from White Labs Brewing Co using this strain

Suggested styles for WLP661 Pediococcus damnosus
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer