Search results for "SafSour"

SafSour LB 1™ is a heterofermentative lactic acid bacteria (L. brevis). It has been selected by Fermentis specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic profile, respecting the aromatic signature of the yeast in the final product. We recommend it to produce Gose, Berliner Weisse and many other balanced sour beers. Acidifies non-hopped wort within 30h–48h at a temperature of 89.6°F +/- 9°F (32°C +/-5°C) . As a heterofermentative lactic acid bacteria, SafSour LB 1™ produces lactic acid and acetic acid. SafSour LB 1™ presents a low tolerance towards iso alpha acids (half of growth is inhibited, IC50 of 10 ppm). Typically reaches a final pH of 3.6–3.9 Usage: It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C). An oxygenation rate of 13 ppm helps achieve a balanced acetic/lactic profile. Dosage: The optimum dosing rate is 10 g/hL Storage: Product may be transported at ambient temperatures, ideally not more than 30°C for prolonged periods of time, i.e. a maximum of 14 days. Peaks of up to 40°C are allowed. Must be stored in a cool and dry conditions (< 4°C/39.2°F).Peaks of up to 40°C are allowed. Storage must be done under cool temperatures (< 4°C/39.2°F) and in dry conditions. Shelf Life: Best if used within 36 months after production date when stored under cool temperatures (< 4°C/39.2°F). Refer to the packaging for “Use Best Before Date.” Do not use soft or damaged sachets. Points of Attention: SafSour LB 1™ is sensitive to all clinically relevant antibiotics and presents no risk of antibiotic resistance genes diffusion. Biogenic amines-free.

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LP 652 is a highly reliable bacteria to create balanced sour beers Selected for its capabilities to provide tropical, citrus and fruity notes when used in kettle souring Ideal for kettle sour recipes Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world The preferred Fermentis dry strain for producing kettle sour beers with tropical, citrus, and fruity notes. SafSour LP 652™ is a homofermentative lactic acid bacteria specifically selected by Fermentis for its incredible performance in kettle souring and ability to give the beer a beautiful freshness. Recommended for golden sour ales or fruited kettle sours. Dosage: An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h. Usage: It is recommended to pitch directly into the non-hopped wort at the temperature of 37°C. Storage: Storage must be done in cool temperatures (< 4°C/39.2°F) and in dry conditions. Shelf Life: 18 Months from production date (see printed information on the sachet).

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