Difference between revisions of "Pediococcus"
(Added pure cultures from Wyeast and WL) |
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! Name !! Mfg# !! Taxonomy !! Note | ! Name !! Mfg# !! Taxonomy !! Note | ||
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| − | | White Labs || WLP661 || damnosus || High diacetyl producer and slow growing. | + | | [[White Labs]] || WLP661 || damnosus || High diacetyl producer and slow growing. |
|- | |- | ||
| − | | Wyeast || 5733 || damnosus || May cause “ropiness” and produce low levels of diacetyl with extended storage time. | + | | [[Wyeast]] || 5733 || damnosus || May cause “ropiness” and produce low levels of diacetyl with extended storage time. |
| + | |- | ||
| + | | [[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. | ||
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Revision as of 22:44, 9 December 2014
Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.
| Name | Mfg# | Taxonomy | Note |
|---|---|---|---|
| White Labs | WLP661 | damnosus | High diacetyl producer and slow growing. |
| Wyeast | 5733 | damnosus | May cause “ropiness” and produce low levels of diacetyl with extended storage time. |
| 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. |