{"id":7470736390,"title":"White Labs Yeast - 661 Pedio Damnosus","handle":"brewing-ingredients-yeast-wlp661-pedio-damnosus","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003ePediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.   \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-5c7daa51477343de506be0d8a26b43eb\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first views-row-last\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eSOUR BEER 100% BRETT FERMENTATION\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eScott\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eFeb., 8th 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eAmerican Sour\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eWe brewed a 100% Brett sour beer with WLP645 Brett C and WLP661 Pedio following the Rare Barrel method. I made a 3-stage starter with the Brett in order to get up to typical sacc pitching rates and also made a starter with the pedio. We pitched both starters directly into the primary (no sacc or lacto), racked into a 5-gal glass carboy after a two-week primary, and aged for a year. The SG was 1.050 and FG 1.005. The beer turned out surprisingly clean tasting. The Brett C did a good job cleaning up any diacetyl that the Pedio created during its fermentation. There is a slight Belgiany-type yeast flavor from the Brett C, but no “funk”. The pedio gave the beer a mild lactic sourness, the deep and complex type of sour that is felt on the back edges of the tongue. I would classify the intensity of sourness as low-medium. It took the Pedio about 6 months before any sourness could be detected on the palate. I actually wish that the final beer was a bit more sour. We also split the batch and aged portions of it on fruit, which turned out delicious.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:35:00-06:00","created_at":"2016-07-07T20:35:22-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":1695,"price_min":1695,"price_max":1695,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940603526,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 661 Pedio Damnosus","public_title":null,"options":["Default Title"],"price":1695,"weight":86,"compare_at_price":null,"inventory_quantity":-3,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_5b43a698-ea66-4c4c-b804-e2af8bcb89d0.jpg?v=1529969098"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_5b43a698-ea66-4c4c-b804-e2af8bcb89d0.jpg?v=1529969098","options":["Title"],"media":[{"alt":null,"id":51864698989,"position":1,"preview_image":{"aspect_ratio":0.98,"height":348,"width":341,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_5b43a698-ea66-4c4c-b804-e2af8bcb89d0.jpg?v=1529969098"},"aspect_ratio":0.98,"height":348,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_5b43a698-ea66-4c4c-b804-e2af8bcb89d0.jpg?v=1529969098","width":341}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003ePediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.   \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-5c7daa51477343de506be0d8a26b43eb\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first views-row-last\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eSOUR BEER 100% BRETT FERMENTATION\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eScott\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eFeb., 8th 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eAmerican Sour\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eWe brewed a 100% Brett sour beer with WLP645 Brett C and WLP661 Pedio following the Rare Barrel method. I made a 3-stage starter with the Brett in order to get up to typical sacc pitching rates and also made a starter with the pedio. We pitched both starters directly into the primary (no sacc or lacto), racked into a 5-gal glass carboy after a two-week primary, and aged for a year. The SG was 1.050 and FG 1.005. The beer turned out surprisingly clean tasting. The Brett C did a good job cleaning up any diacetyl that the Pedio created during its fermentation. There is a slight Belgiany-type yeast flavor from the Brett C, but no “funk”. The pedio gave the beer a mild lactic sourness, the deep and complex type of sour that is felt on the back edges of the tongue. I would classify the intensity of sourness as low-medium. It took the Pedio about 6 months before any sourness could be detected on the palate. I actually wish that the final beer was a bit more sour. We also split the batch and aged portions of it on fruit, which turned out delicious.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}