Fermentis | SafSour LB 1™ | Dry Kettle Souring Bacteria | 100 g
- LB1 is a kettle-souring bacteria that respects the yeast flavor expression
- Selected specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids
- Recommended for Gose, Berliner Weisse and other balanced sour beers
- Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
SafSour LB 1™ is an excellent choice for producing consistent, repeatable Goses, Berliner Weisses and other sour ales. A heterofermentative lactic acid bacteria (L. brevis), SafSour LB 1™ has been selected by Fermentis specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic profile, respecting the aromatic signature of the yeast in the final product.
- Acidifies non-hopped wort within 30h–48h at a temperature of 89.6°F +/- 9°F (32°C +/-5°C) .
- As a heterofermentative lactic acid bacteria, SafSour LB 1™ produces lactic acid and acetic acid.
- SafSour LB 1™ presents a low tolerance towards iso alpha acids (half of growth is inhibited, IC50 of 10 ppm).
- Typically reaches a final pH of 3.6–3.9
Usage:
It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C).
An oxygenation rate of 13 ppm helps achieve a balanced acetic/lactic profile.
Dosage:
The optimum dosing rate is 10 g/hL
Storage:
Product may be transported at ambient temperatures, ideally not more than 30°C for prolonged periods of time, i.e. a maximum of 14 days. Peaks of up to 40°C are allowed.
Must be stored in a cool and dry conditions (< 4°C/39.2°F).Peaks of up to 40°C are allowed.
Storage must be done under cool temperatures (< 4°C/39.2°F) and in dry conditions.
Shelf Life:
Best if used within 36 months after 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:
SafSour LB 1™ is sensitive to all clinically relevant antibiotics and presents no risk of antibiotic resistance genes diffusion.
Biogenic amines-free.
Original: $281.00
-65%$281.00
$98.35Product Information
Product Information
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Description
- LB1 is a kettle-souring bacteria that respects the yeast flavor expression
- Selected specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids
- Recommended for Gose, Berliner Weisse and other balanced sour beers
- Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
SafSour LB 1™ is an excellent choice for producing consistent, repeatable Goses, Berliner Weisses and other sour ales. A heterofermentative lactic acid bacteria (L. brevis), SafSour LB 1™ has been selected by Fermentis specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic profile, respecting the aromatic signature of the yeast in the final product.
- Acidifies non-hopped wort within 30h–48h at a temperature of 89.6°F +/- 9°F (32°C +/-5°C) .
- As a heterofermentative lactic acid bacteria, SafSour LB 1™ produces lactic acid and acetic acid.
- SafSour LB 1™ presents a low tolerance towards iso alpha acids (half of growth is inhibited, IC50 of 10 ppm).
- Typically reaches a final pH of 3.6–3.9
Usage:
It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C).
An oxygenation rate of 13 ppm helps achieve a balanced acetic/lactic profile.
Dosage:
The optimum dosing rate is 10 g/hL
Storage:
Product may be transported at ambient temperatures, ideally not more than 30°C for prolonged periods of time, i.e. a maximum of 14 days. Peaks of up to 40°C are allowed.
Must be stored in a cool and dry conditions (< 4°C/39.2°F).Peaks of up to 40°C are allowed.
Storage must be done under cool temperatures (< 4°C/39.2°F) and in dry conditions.
Shelf Life:
Best if used within 36 months after 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:
SafSour LB 1™ is sensitive to all clinically relevant antibiotics and presents no risk of antibiotic resistance genes diffusion.
Biogenic amines-free.
