Fermentis SafSour™ LB 1, 100 g, SALE
Lactic acid bacteria for kettle souring of wort
Description
Article no.: 150501R
Short or passed best before date.
SafSour LB 1 is a selected culture of lactic acid bacteria with capabilities to provide a precise acidity of lactic and acetic acids (heterofermentative bacteria strain). Recommended for producuction of balanced sour beers, such as
Gose, Berliner Weisse and fruited sour beers.
SafSour LB 1 acidifies non-hopped wort within 30 h - 48 h at a temperature of 32 °C (+/- 5°C), typically reaching a final pH of 3,6 - 3,9. Low tolerance towards iso alpha acids (at 10 ppm, half of the SafSour LB 1 growth is inhibited, IC50).
Produces lactic/acetic acids in a w/w ratio varying with oxygenation rates: typical value in lab scale conditions vary from 1,6 (fully aerated wort) to 3,8 (in absence of O2 / anaerobic).
Fermentation trials should be performed before any commercial usage.
Contents: Bacteria (Levilactobacillus brevis), Maltodextrin as a carrier.
Optimum dosing rate: 10 g/hL
Recommended to pitch directly into non-hopped wort at 32°C (+/- 5°C).
Optimum fermentation temperature: 27 - 37 °C (optimalt 32 °C)
Producer: Fermentis
Product specifications
SafSour LB 1 is a selected culture of lactic acid bacteria with capabilities to provide a precise acidity of lactic and acetic acids (heterofermentative bacteria strain). Recommended for producuction of balanced sour beers, such as
Gose, Berliner Weisse and fruited sour beers.
SafSour LB 1 acidifies non-hopped wort within 30 h - 48 h at a temperature of 32 °C (+/- 5°C), typically reaching a final pH of 3,6 - 3,9. Low tolerance towards iso alpha acids (at 10 ppm, half of the SafSour LB 1 growth is inhibited, IC50).
Produces lactic/acetic acids in a w/w ratio varying with oxygenation rates: typical value in lab scale conditions vary from 1,6 (fully aerated wort) to 3,8 (in absence of O2 / anaerobic).
Fermentation trials should be performed before any commercial usage.
Contents: Bacteria (Levilactobacillus brevis), Maltodextrin as a carrier.
Optimum dosing rate: 10 g/hL
Recommended to pitch directly into non-hopped wort at 32°C (+/- 5°C).
Optimum fermentation temperature: 27 - 37 °C (optimalt 32 °C)
Producer: Fermentis
Product specifications
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Description
Article no.: 150501R
Short or passed best before date.
SafSour LB 1 is a selected culture of lactic acid bacteria with capabilities to provide a precise acidity of lactic and acetic acids (heterofermentative bacteria strain). Recommended for producuction of balanced sour beers, such as
Gose, Berliner Weisse and fruited sour beers.
SafSour LB 1 acidifies non-hopped wort within 30 h - 48 h at a temperature of 32 °C (+/- 5°C), typically reaching a final pH of 3,6 - 3,9. Low tolerance towards iso alpha acids (at 10 ppm, half of the SafSour LB 1 growth is inhibited, IC50).
Produces lactic/acetic acids in a w/w ratio varying with oxygenation rates: typical value in lab scale conditions vary from 1,6 (fully aerated wort) to 3,8 (in absence of O2 / anaerobic).
Fermentation trials should be performed before any commercial usage.
Contents: Bacteria (Levilactobacillus brevis), Maltodextrin as a carrier.
Optimum dosing rate: 10 g/hL
Recommended to pitch directly into non-hopped wort at 32°C (+/- 5°C).
Optimum fermentation temperature: 27 - 37 °C (optimalt 32 °C)
Producer: Fermentis
Product specifications
SafSour LB 1 is a selected culture of lactic acid bacteria with capabilities to provide a precise acidity of lactic and acetic acids (heterofermentative bacteria strain). Recommended for producuction of balanced sour beers, such as
Gose, Berliner Weisse and fruited sour beers.
SafSour LB 1 acidifies non-hopped wort within 30 h - 48 h at a temperature of 32 °C (+/- 5°C), typically reaching a final pH of 3,6 - 3,9. Low tolerance towards iso alpha acids (at 10 ppm, half of the SafSour LB 1 growth is inhibited, IC50).
Produces lactic/acetic acids in a w/w ratio varying with oxygenation rates: typical value in lab scale conditions vary from 1,6 (fully aerated wort) to 3,8 (in absence of O2 / anaerobic).
Fermentation trials should be performed before any commercial usage.
Contents: Bacteria (Levilactobacillus brevis), Maltodextrin as a carrier.
Optimum dosing rate: 10 g/hL
Recommended to pitch directly into non-hopped wort at 32°C (+/- 5°C).
Optimum fermentation temperature: 27 - 37 °C (optimalt 32 °C)
Producer: Fermentis
Product specifications