Description

White Labs WLP661 Pedioccus Damnosus yeast

Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid. It is a high diacetyl producer and slow growing, so it’s suggested to use in a mixed culture.

Flocculation: Low
Attenuation: 65%
Temperature: 21 - 24°C
Alcohol Tolerance: Varies
Diastolic (STA1): No

Flavour Profile: N/A

Suitable Beer Style: Sour, Lambic, Flanders Red Ale

Availability: Always

Possible Substitutes

• Wyeast 5733 Pediococcus yeast