Pediococcus

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Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.

Name Mfg# Taxonomy Note
White Labs WLP661 damnosus High diacetyl producer and slow growing.
Wyeast 5733 damnosus May cause “ropiness” and produce low levels of diacetyl with extended storage time.
RVA Yeast Labs RVA 601 damnosus Lactic acid bacteria used in souring Belgian-style beers such as gueze and Lambic. Acid production increases with storage. Temperature range is 60-95º F.