Yeast
Pediococcus damnosus — Brewing Science Institute
Brewing Science Institute
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Brewing Science Institute
- Product code
- P. damnosus
- Form
- liquid
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 18–30 °C
- Flocculation
- low
- Alcohol tolerance
- 9 %
- STA1
- Negative
Description
Pediococcus for barrel-aged sours: relatively tolerant of both hops and alcohol, slow to acidify, and prone to a temporary ropiness that ages out. It makes diacetyl, so BSI advise pitching it alongside a Brettanomyces culture to clean up after it. BSI publish no attenuation, temperature or flocculation, so those three figures are ours.