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WLP631 Appalachian Tart

  • Yeast: Ale
  • Yeast: Specialty/Belgian
  • Yeast: Wild Yeast/Bacteria
  • Yeast: Vault

ATTENUATION :

75% - 85%

FLOCCULATION :

Medium

ALCOHOL TOLERANCE :

Medium (5-10%)

FERMENTATION TEMPERATURE :

90° - 100° F
32° - 37° C

STA1 :

Negative

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Description


This specialty blend of Kveik yeast and Lactobacillus sp. has been designed to pitch during primary fermentation to create a unique co-ferment of yeast and bacteria, resulting in a mildly fruity and tart beer. This blend is ideal for beer styles like Berliner weisse, gose, or experimental beers.

  • Fermenting with both yeast and bacteria at the same time provides a faster and cleaner souring profile.
  • Although this blend can be used at 80°F(27°C) or higher, if used between 90°-100°F (32°-38°C) fermentation can be completed within 72 hours.
  • It's recommended to keep wort hopping low and IBU's below 5-7 to ensure the bacteria is not inhibited.
 


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  • Part No:

    WLP631

  • Part Name:

    WLP631 Appalachian Tart

  • STA1 QC Result:

    Negative

  • Type:

    Vault


Suggested styles for WLP631 Appalachian Tart
  • Berliner Weisse
  • Gose