SafSour™ Barrel Instinct

Una solución única de fermentación en formato seco para cervezas sour complejas, con perfil amaderado y vinoso.

SafSour™ Barrel Instinct is the perfect solution (made of Active Dry Yeast + Enzyme + Bacteria) to produce flavorful mixed fermentation sour beers.

When used for fermentation in wooden barrels, SafSour Barrel Instinct delivers fermentative and wood-related flavor complexity along with balanced acidity, notable dryness, and a rich fruity expression. Aromatic profile will change over time, with typical Brettanomyces and other microbial-derived flavors, along with deep woody notes, 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, Glucoamylase from Aspergillus niger (EC 3.2.1.3).

Descripción general de SafSour™ Barrel Instinct

Acidez

Fenoles

Notas amaderadas

Perfil afrutado

Características técnicas de SafSour™ Barrel Instinct

Dosis/Temperatura

110 g/hl, es decir, 0,15 oz/gal, idealmente a 15-25 °C (59-77 °F)

<br data-source="\Próximamente<br data-source="

Materia seca > 93%
Bacterias acéticas: < 1.000 UFC/g
Coliformes: < 100 UFC/g
Levaduras: < 1000 UFC/g
Mohos: < 100 UFC/g

Storage

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).

Shelf life

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.

Las levaduras secas para cerveza de Fermentis son reconocidas por su capacidad de producir una amplia variedad de estilos de cerveza. Para comparar nuestras cepas realizamos pruebas de fermentación en condiciones de laboratorio con mosto estándar y condiciones de temperatura típicas (SafLager™: 12 °C por 48 horas y luego a 14 °C/57,2 °F – SafAle™: 20 °C/68 °F). Dado el impacto de la levadura en la calidad de la cerveza final, se recomienda respetar las instrucciones de fermentación recomendadas. Sugerimos realizar pruebas de fermentación antes de cualquier uso comercial de nuestros productos.