Fermentis SafSour™ LP-652 Lactic Acid Bacteria 100g
A HIGHLY RELIABLE BACTERIA TO CREATE BALANCED SOUR BEERS
SafSour LP 652™ has been specifically selected by Fermentis for its capabilities to provide tropical, citrus and fruity notes when use in kettle souring. Giving a nice freshness to the beer, SafSour LP 652™ is a homofermentative lactic acid bacteria.
Ideal for kettle sour beer recipes.
Ingredients: bacteria (Lactiplantibacillus plantarum); maltodextrin as a carrier
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.
SafSour LP 652™ acidifies non-hopped wort within 24h – 36h at a temperature range of 37°C (+/- 3°C).
SafSour LP 652™ as homofermentative lactic bacteria produces mainly lactic acid and a low amount of acetic acid.
SafSour LP 652™ presents a low tolerance towards iso alpha acids (half of the SafSour LP 652™ growth’s is inhibited, IC50 of 5 ppm).
SafSour LP 652™ reaches a final pH of 3,2 – 3,6.
SafSour LP 652™ releases tropical, citrus and fruity notes with a freshness sensation
A HIGHLY RELIABLE BACTERIA TO CREATE BALANCED SOUR BEERS
SafSour LP 652™ has been specifically selected by Fermentis for its capabilities to provide tropical, citrus and fruity notes when use in kettle souring. Giving a nice freshness to the beer, SafSour LP 652™ is a homofermentative lactic acid bacteria.
Ideal for kettle sour beer recipes.
Ingredients: bacteria (Lactiplantibacillus plantarum); maltodextrin as a carrier
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.
SafSour LP 652™ acidifies non-hopped wort within 24h – 36h at a temperature range of 37°C (+/- 3°C).
SafSour LP 652™ as homofermentative lactic bacteria produces mainly lactic acid and a low amount of acetic acid.
SafSour LP 652™ presents a low tolerance towards iso alpha acids (half of the SafSour LP 652™ growth’s is inhibited, IC50 of 5 ppm).
SafSour LP 652™ reaches a final pH of 3,2 – 3,6.
SafSour LP 652™ releases tropical, citrus and fruity notes with a freshness sensation
A HIGHLY RELIABLE BACTERIA TO CREATE BALANCED SOUR BEERS
SafSour LP 652™ has been specifically selected by Fermentis for its capabilities to provide tropical, citrus and fruity notes when use in kettle souring. Giving a nice freshness to the beer, SafSour LP 652™ is a homofermentative lactic acid bacteria.
Ideal for kettle sour beer recipes.
Ingredients: bacteria (Lactiplantibacillus plantarum); maltodextrin as a carrier
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.
SafSour LP 652™ acidifies non-hopped wort within 24h – 36h at a temperature range of 37°C (+/- 3°C).
SafSour LP 652™ as homofermentative lactic bacteria produces mainly lactic acid and a low amount of acetic acid.
SafSour LP 652™ presents a low tolerance towards iso alpha acids (half of the SafSour LP 652™ growth’s is inhibited, IC50 of 5 ppm).
SafSour LP 652™ reaches a final pH of 3,2 – 3,6.
SafSour LP 652™ releases tropical, citrus and fruity notes with a freshness sensation
