Pediococcus Damnosus from White Labs is a strain of pediococcus bacteria known for its souring capabilities. It produces lactic acid, giving a lactic sour character to beers and lowering pH. It can give a stronger and harsher sourness than lactobacillus, a sourness that is common in lambics and Flanders reds and browns.This bacteria can be used by itself, or used in conjunction with other sour bacteria as part of a blend. It is commonly used with Brettanomyces. This particular strain of pediococcus can be slow-growing and produce a high level of diacetyl.
|Temperature Range: |
|Cell Count: |
|Alcohol Tolerance: ||8 - 12%|
|Typical Styles: ||Sours, such as lambics, Flanders reds and Flanders browns |
About White Labs Pure Pitch Packaging
PurePitch Packaging utilizes a White Labs patent pending FLEXCELL process, which allows the yeast to be propagated and packaged in the exact same material, which means the yeast is never exposed to the environment! Click here for more info on the PurePitch advantages.