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White Labs WLP630 Berliner Weisse Blend View larger
White Labs WLP630 Berliner Weisse Blend

White Labs WLP631 Appalachian Tart

  • Expiration date: 2023-01-20

New product

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.

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52,76 zł tax incl.

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Data sheet

Good for stylesBerliner Weisse
Good for stylesSour Ale
Good for stylesLambic
TypeBacterium
TypeAle
BrandWhite Labs
AttenuationMedium
Alc. Tolerance (ABV)10%
SpeciesLactobacillus
SpeciesSaccharomyces cerevisiae
TypeLiquid

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 27°C or higher, if used between 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.

PRODUCT FEATURES:

Use to: Gose, Lambic, Berliner Weisse

Fermentation temperature: +27°C (Ideal 32-37°C)

Flocculation: medium

Apparent attenuation: 75-85%

Alcochol tolerance: 10% ABV

Dosage: 1 PurePitch up to 12°BLG, starter recommended with higher gravity

INGREDIENTS:

Yeast Saccharomyces cerevisiae,
Bacteria Lactobaccilus 
malted barley, amino acids, trace minerals

MANUFACTURER:

White Labs, Inc.

STORAGE CONDITIONS AND USAGE INSTRUCTION:

The yeast vial should be refrigerated (4°C).

Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.

NET WEIGHT:

40ml

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