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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:

    Pediococcus damnosus

  • Type:

    Core
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer