Pediococcus

BacteriaLiquid

Slow, hop-tolerant souring over many months, and the source of the ropy, viscous stage a young sour goes through before Brett cleans it up. Alarming and normal.

Apparent attenuation

0-10%

0% - 10%

Fermentation

18-32 C

18C - 32C

Flocculation

Low

Stays in suspension. Expect haze, and expect it to keep working.

On a 1.050 wort

1.045-1.050

the finishing gravity its range implies, or 0.0-0.7% ABV

The same organism, different labels

Wyeast 5733

White Labs WLP661

Labs do not confirm each other’s provenance and these are not guaranteed identical. They are close enough to plan a batch around, which is what the list is for.

Find this strain

Where it belongs

Flanders Red Ale
Lambic
Oud Bruin

Pitching it

Not a yeast, and not pitched like one. Souring organisms want an oxygen-free headspace and, for Lactobacillus, a holding temperature closer to body heat than to a fermentation fridge.

Other bacteria strains

Lactobacillus

0-10%

Produces lactic acid quickly and cleanly at body temperature, which is what a kettle sour is. Inhibited by hops, so sour first and hop afterwards.