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.