A unique dry fermentation solution for complex sour fruity beers
SafSour™ Fruit Intuition is the perfect solution (made of Active Dry Yeast + Bacteria) to produce flavorful mixed fermentation sour beers.
SafSour™ Fruit Intuition delivers complex flavors including a broad fruity spectrum, along with gentle acidity. When matured in wooden barrels, SafSour™ Fruit Intuition provides deep flavor diversification from Brettanomyces and other microbial-derived flavors, that may evolve over three to six months of maturation. Most likely, when used in other conditions, e.g. in stainless steel vessels and kegs or in bottles, flavor profile delivered might vary and exhibit different flavorful fruity notes.
Time tends to mellow and shift its overall print and fermentation flavor nuances. Barrel and wood types may drive flavor diversification.
Ingredients:Yeast (Saccharomyces cerevisiae, Brettanomyces bruxellensis), Emulsifier: sorbitan monostearate (E/INS 491) / Bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici), maltodextrin.
SafSour™ Fruit Intuition overview
SafSour™ Fruit Intuition technical features
110g / hL i.e. 0,15 oz/gal at ideally 15 – 25°C (59 – 77°F)
- Dry matter > 93%
- Acetic bacteria: < 1000 CFU / g
- Coliform: < 100 CFU / g
- Yeast: < 1000 CFU / g
- Mold: < 100 CFU / g
When storing for 6 months or less: the product must be stored at a temperature below 10°C (50.0°F).
When storing for more than 6 months: storage must be done under cool temperature < 4°C (39.2°F) and in dry conditions.
For a short period of time not exceeding 7 days, ambient temperature can be observed.
Product may be transported at ambient temperatures, ideally not more than 30°C (86.0°F) for maximum 7 days.
For prolonged periods of time, exceeding 7 days, the product should be transported at temperature below 10°C (50.0°F).
24 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39.2°F) and used within 7 days of opening. Do not use damaged sachets.
Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.
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/53.6°F for 48h then 14°C/57.2°F – SafAle™: 20°C/68°F). Given the impact of yeast on the quality of the final beer, we recommend adhering to the prescribed fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products.