WLP 661 Pediococcus damnosus
White Labs WLP661 Pediococcus damnosus
Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing, and is suggested for use in mixed cultures, especially paired with brettanomyces, which can help break down the diacetyl and the "ropiness" or exopolysaccharides that this bacteria is known for creating.
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Attenuation - 65%
Flocculation - Low
Alcohol Tolerance - Varies
Fermentation Temperature - 70° - 75° F
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