WLP631 Appalachian Tart Kveik Blend
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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.
Availability: Vault
Attenuation: 75 - 85%
Flocculation: Medium
Alcohol Tolerance: Medium (5 - 10%)
Optimal Fermentation Temperature: 90 - 100°F
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 Monday*
*Orders placed by Thursday 7pm EST (4pm PST) will be received on Monday the following week pending availability at White Labs*
White Labs Yeast Pitch Calculator
Availability: Vault
Attenuation: 75 - 85%
Flocculation: Medium
Alcohol Tolerance: Medium (5 - 10%)
Optimal Fermentation Temperature: 90 - 100°F