Difference between revisions of "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. | 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. | ||
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| + | {| class="wikitable sortable" | ||
| + | |- | ||
| + | ! 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. | ||
| + | |} | ||
Revision as of 19:39, 29 November 2014
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. |