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Pediococcus Damnosus




Type: Ale

Form: Liquid

Best For: Belgian Lambic beers

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 Average Attenuation: 73.00 %
Flocculation: Medium
Min Temperature: 48.0 F
Max Temperature: 68.0 F

Notes: Slow growing bacteria used in secondary to create lactic acid flavor in Belgian lambics. Produces large amounts of lactic acid and diacytl. Prefers anaerobic conditions.

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