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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.


We include complimentary ice packs with ALL liquid yeast orders (if required), but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the hot summer months or if you are ordering from a warmer climate. Many times during the winter an ice pack is not needed so we make the determination based on current temperatures and the destination!

Yeast Specifications

Temperature Range:
Flocculation: Low
Cell Count:
Attenuation: 65%
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.

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