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

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.

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: Appalachian Tart
  • Category: Yeast
  • STA1 QC Result: Negative
  • Type: Vault
  • Berliner Weisse
  • Gose