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

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.

Pitch Rate Calculator

  • Part No: WLP661
  • Part Name: Pediococcus damnosus
  • Category: Yeast
  • Type: Core
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer