WLP631 Appalachian Tart Kveik & Lacto Blend - White Labs

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Product details

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.

  • Attenuation: 75 - 85%
  • Flocculation: Medium
  • Alcohol Tolerance: 10 - 15%
  • Optimum Fermentation Temp: 80°F

*NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.

Additional information

SKU

YP631

Yeast Style Kveik + Lactobacillus Blend
Yeast Format Liquid
Flocculation Medium
Min Attenuation

75%

Max Attenuation

85%

Min Fermenting Temp

80°F

Max Fermenting Temp

80°F

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WLP631 Appalachian Tart Kveik & Lacto Blend - White Labs

WLP631 Appalachian Tart Kveik & Lacto Blend - White Labs

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