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! Name !! Mfg# !! Taxonomy !! Note
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| [[White Labs]] || WLP661 || damnosus || High diacetyl producer and slow growing. Attenuation: 65%
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| [[Wyeast]] || 5733 || damnosus || May cause “ropiness” and produce low levels of diacetyl with extended storage time. Temp range: 60-95° F (15-35° C).
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| [[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.