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! Name !! Mfg# !! Taxonomy !! Note
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| [[White Labs]] || WLP661 || damnosus || High diacetyl producer and slow growing. Fermentation temp: 70-85°F (21-29.4° C). 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).
"If using 1 pack of 5733 per 5 gallon batch; and either adding to secondary after alcoholic fermentation is complete, or co-inoculating with a Sacch' strain, then a starter would not be necessary. If you did want or need to propagate, I'd recommend 2 liters of 1.030-1.040 wort per pack, incubated at 80-90*F, without agitation." Michael Dawson, Wyeast.
==[[White Labs]] on WLP661
"That one does well in 70-85 deg F. You can do a starter, but you shouldn't have to if you are doing a 5 gallon batch. It does take a while to sour, so just be patient and let it do it's thing." Sarah Neel, Sales and Customer Service, White Labs
[[Category:Bacteria]]