Brewing Yeast Description Guide

Lactobacillus delbrueckii

A homofermentative lactobacillus bacteria that produces a clean lactic sourness. Widely used for kettle sours and mixed culture primary fermentations. Optimal temperature is 110°F for kettle souring.


Lactobacillus brevis

A heterofermentative strain of Lactobacillus that is slightly hop tolerant. IBU tolerance is higher than L. delbrueckii. Good choice for either kettle souring or barrel-aged beers. Recommended temperature range of 102-105°F.


Pediococcus damnosus

Also referred to as “Pedio”. This lactic acid producing bacteria is widely used in the secondary fermentation of barrel aged sour beers. Relatively IBU and alcohol tolerant. Sourness can take extensive aging to produce. May produce a “ropiness” that goes away with time, and may produce diacetyl. It is recommended to pitch pedio in conjunction with a mixed culture containing brettanomyces to break it down.


This free downloadable resource contains a wealth of information that all BSI customers should have ready and accessible in their breweries.


  • A Yeast and Brewing Bacteria Quick Reference Chart with a list of strains, apparent attenuation, flocculation, and fermentation range.
  • A Quick Reference Table with Comparable Strains.
  • A page-by-page list of BSI’s yeast and brewing bacteria strains with descriptions and key specs.
  • A comprehensive list of BSI cultures organized by the type of beer you want to brew.
  • …and MORE!