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Fermentation temperature: 68 to 80°F (20 to 27°C)
It is a trusted choice for winemakers looking to produce smooth
Experience the power of traditional Nordic fermentation with White Labs WLP4051 Framgarden Kveik Ale Yeast
typically 85%+
Appalachian Tart | White Labs WLP631 Yeast | Vault Strain new-recipe Fermentation temperature: 68 to 80°FFast, Fruity Sour with One Easy Pitch WLP631 Appalachian Tart is a specialty White Labs blend of farmhouse Kveik yeast and Lactobacillus, designed for clean souring during primary fermentation. It delivers pleasantly tart, lightly fruity beers in as little as 72 hours when fermented warm. Key Benefits: Single vessel souringno need for separate kettle sour or bacteria additions Quick fermentation: finishes in ~3 days at 90 100 F (3238 C) Mild tartness