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{"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":[],"price":895,"price_min":895,"price_max":895,"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":895,"weight":86,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_5b43a698-ea66-4c4c-b804-e2af8bcb89d0.jpg?v=1469300675"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_5b43a698-ea66-4c4c-b804-e2af8bcb89d0.jpg?v=1469300675","options":["Title"],"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"}

White Labs Yeast - 661 Pedio Damnosus

Product Description
$8.95
Maximum quantity available reached.

Pediococcus 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.   

Reviews

Feedback and experiences from previous customers. 

SOUR BEER 100% BRETT FERMENTATION

By: Scott | Date: Feb., 8th 2016 | Beer(s) Brewed: American Sour

 

We 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.