Pediococcus Damnosus WLP661

White Labs Pediococcus Damnosus (WLP661) is the perfect choice for any sour program. Using this cocci bacteria that is known for its souring capabilities through the production of lactic acid will give the ideal tartness. It has a high diacetyl production and is slow growing, so it is suggested that it be used in a mixed culture.

WLP661 is ideally suited for use in Flanders Browns and Lambics.

Attenuation: 0-0%

Flocculation: Low

Alcohol Tolerance: Medium-High (8-12%)

Optimum Fermentation Temperature:  0 - 0F