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This might be a little harder to do at home, but I think there's potential for interesting results. ''Pediococcus'' shines long term traditionally so I agree with the posts above, if you're going for quick acidity I'd go lacto, but I plan on playing around with early ''Pediococcus'' fermentations at home." - Mike Makris from The Rare Barrel <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1041019779259569/?comment_id=1041073789254168&offset=0&total_comments=8 Conversation with Mike Makris on Milk The Funk.]</ref>.
''Pediococcus'' has a reputation for being a "slow worker", meaning that it produces acidity overtime. Staff at The Rare Barrel noticed that pitching on second generations of White Labs WLP661 ''Pediococcus'' might help the ''Pediococcus'' produce acidity very quickly <ref name="SourHour29">[http://www.thebrewingnetwork.com/the-sour-hour-episode-29/ The Sour Hour Episode 29 on The Brewing Network, interview with The Rare Barrel staff. 02/19/2016.]</ref> (~19 minutes in). They speculate that oxygen exposure might inhibit acid productionwith the White Labs WLP661 ''P. damnosus'' strain, however this is purely speculative and anecdotal <ref name="SourHour29"></ref> (~32 minutes in).
==Metabolism==