Pediococcus Damnosus from White Labs is a strain of pediococcus bacteria known for its souring capabilities. It produces lactic acid, giving a lactic sour character to beers and lowering pH. It can give a stronger and harsher sourness than lactobacillus, a sourness that is common in lambics and Flanders reds and browns.This bacteria can be used by itself, or used in conjunction with other sour bacteria as part of a blend. It is commonly used with Brettanomyces. This particular strain of pediococcus can be slow-growing and produce a high level of diacetyl.
| Brand | White Labs |
| Beer Styles | Sours, Flanders Brown Ale/Oud Bruin, Flanders Red Ale |
| Alcohol Tolerance | 8-12% ABV |
| Attenuation | 65% |
| Flocculation | Low |
| Temperature Range | 67-70 F |