Pediococcus Damnosus

Slow growing bacteria used in secondary to create lactic acid flavor in Belgian lambics. Produces large amounts of lactic acid and diacytl. Prefers anaerobic conditions.

Properties

Laboratory:

Brewtek

Product ID:

CL-5600

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Belgian Lambic beers

Attenuation

Average Attenuation:

73 %

Minimum temperature:

8.9°C

Maximum temperature:

20°C