Yeast
SafSour Barrel Instinct — Fermentis
Fermentis
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Fermentis
- Product code
- Barrel Instinct
- Form
- dry
- Type
- wild
- Attenuation
- 90–100 %
- Temperature
- 15–25 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 110–110 g/hL
Description
A whole mixed fermentation in one sachet: ale yeast, Brettanomyces bruxellensis, three souring bacteria and a glucoamylase, sold for barrel-aged sours. Mild acidity, very low phenol, strong madeira and fruit notes, and a Brett character that keeps shifting across three to six months in wood. Fermentis publishes the dose and temperature but no attenuation or settling figure, so those two are typical for a mixed culture carrying an enzyme.