WLP631 Appalachian Tart

Specialty strain from The Vault

This specialty blend of Kveik yeast and Lactobacillus sp. has been designed to create a unique co-ferment of yeast and bacteria resulting in a mildly fruity and tart beer. Fermenting with both yeast and bacteria at the same time provides a faster and cleaner souring profile. This blend is ideal for beer styles like Berliner weisse, gose, or experimental beers. When fermented at 80°F (27°C) or higher, fermentation can be completed within 72 hours.

Learn more about Appalachian Tart on our YouTube Channel: https://youtu.be/86p8cX_ZI8g

 

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Characteristics
Attenuation: 
75.00-85.00
Flocculation: 
Medium
Alcohol Tolerance: 
Medium (5 - 10%)
Optimum Fermentation Temperature: 
80.00-80.00