Available in 100g packaging.
SafSourTM 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, SafSourTM LP 652 is a homofermentative lactic acid bacteria.
Ideal for kettle sour beer recipes.
Ingredients: Lactobacillus plantarum Lp652; Maltodextrin as a carrier
An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h.
It is recommended to pitch directly into the non-hopped wort at the temperature of 37°C.
Product transportation can be carried out at ambient temperature ideally not more than 30°C for prolonged periods of time. i.e maximum 14 days.
Peaks of up to 40°C are allowed.
Storage must be done under cool temperatures (< 4°C/39.2°F) and in dry conditions.
36 months from 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:
Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles. In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic. Given the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products.