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Une solution de fermentation sèche unique pour des bières acides boisées/vineuses complexes
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).
SafSour™ Barrel Instinct - Vue d'ensemble
Acidité
Phénol
Notes de Madère
Fruits
SafSour™ Barrel Instinct - Caractéristiques techniques
Dosage/Température
110g / hL soit 0,15 oz/gal à idéalement 15 – 25°C (59 – 77°F)
À venir
- Matière sèche > 93%
- Bactéries acétiques : < 1000 CFU/g
- Coliformes : < 100 CFU/g
- Levure : < 1000 CFU/g
- Moisissure : < 100 CFU/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.
