SafSour™ LP 652 is a highly reliable lactic acid bacteria to create balanced sour beers. Ideal to obtain tropical, citrus and fruity notes when used in kettle souring.
SafSour™ LP 652 is a highly reliable lactic acid bacteria to create balanced sour beers. It has been specifically selected by Fermentis for its capabilities to provide tropical, citrus and fruity notes when used in kettle souring. Gives a nice freshness to the beer.
Spontaneous fermentation and subsequent blending, or using indigenous barrel flora, is not easily achieved and requires much expertise and involves some risks. Kettle souring is a rather easy and effective way for brewers to produce sour beers.
SafSour™ LP 652 is a homofermentative Lactobacillus plantarum, producing primarily lactic acid. It is fairly fast and thermotolerant and has been designed to acidify wort down to desirable pH levels for drinkable and subtle aromatic sours; leaving the possibility to develop a wide range of profiles depending on the raw materials and subsequent primary fermentation.
Ingredients: Bacteria (Lactobacillus plantarum); maltodextrin as a carrier.
Dosage & Use: An optimum dosing rate of 10 g/hl, pitched directly into unhopped wort at 37°C, provides a lactic fermentation within 24 to 48 hours.
Data sheet
Dimensions (incl. Packaging)
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