WLP661 - Pediococcus Damnosus
The very name Pediococcus can give brewers the worst nightmares, as this bacteria is one of the most common infection agents and causes for spoiled beer. But when used right, Pediococcus can actually contribute to a very complex brew, especially when going the sour road, as it’s a constituent ingredient of the complex yeast and bacterial mixed used in Belgian wild fermentations.
That’s why White Labs has selected a dedicated strain with its WLP661 Pediococcus Damnosus that can be used both in mixed fermentations and straight bacterial wort fermentations.
Pediococcus DamnosusWLP661 Pediococcus Damnosus is characterized by a very pronounced sour character, producing larger amounts of lactic acid when compared to Lactobacillus, medium attenuation and medium-high alcohol tolerance, which make it all suitable for making complex sour beers destined for prolonged aging. It is a slow growing culture that develops interesting nuances over time, which can be integrated into a variety of sour programs. This strain tends to produce high levels of diacetyl, so it’s generally recommended to be used in conjunction with other bacteria and yeast, particularly Brettanomyces for a more and complex balanced sour character.
|Attributes:||Attenuation: 65% - 65%
Alcohol Tolerance: Medium - High (8 - 12%)
Optimum Fermentation Temperature: 0°F - 0°F