Yeast
SafSour LB 1 — Fermentis
Fermentis
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Fermentis
- Product code
- LB 1
- Form
- dry
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 27–37 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 10–10 g/hL
Description
A heterofermentative Levilactobacillus brevis for kettle souring, chosen for a neutral aroma so that the yeast pitched after it still sets the character. Around 32 °C in unhopped wort it reaches pH 3.6–3.9 in 30 to 48 hours, producing lactic and a little acetic acid rather than alcohol; the attenuation figure is nominal. Growth halves at about 10 ppm iso-alpha acid.