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.

ABV: 9%
STA1: Negative

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