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 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.
Suggested Beverages and styles:
Berliner Weisse
Gose
ATTENUATION :
75% - 85%
FLOCCULATION :
Medium
ALCOHOL TOLERANCE :
Medium (5-10%)
FERMENTATION TEMPERATURE :
90° - 100° F
32° - 37° C
STA1 :
Negative
