WLP631 Appalachian Tart Kveik Blend

WLP631 Appalachian Tart Kveik Blend

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Regular price$386.74
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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. 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.

*We receive weekly shipments direct from White Labs every Wednesday*
*Orders placed by Friday mornings will be received by Friday the following week If in stock at White Labs*

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Availability: Vault
Attenuation: 75 - 85%
Flocculation: Medium
Alcohol Tolerance: Medium (5 - 10%)
Optimal Fermentation Temperature: 90 - 100°F