Yeast
SafSour LP 652 — Fermentis
Fermentis
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Fermentis
- Product code
- LP 652
- Form
- dry
- Type
- wild
- Attenuation
- 30–40 %
- Temperature
- 34–40 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 10–10 g/hL
Description
A homofermentative Lactiplantibacillus plantarum for kettle souring: pitched into unhopped wort at about 37 °C it drops pH to 3.2–3.6 within a day or two and leaves tropical, citrus fruitiness behind. It makes lactic acid, not alcohol, so a brewing yeast still has to ferment the beer afterwards, and the attenuation figure is nominal. Iso-alpha acids halve its growth at about 5 ppm, so sour before you hop.