WLP518 Opshaug Kveik Ale Yeast
Liquid Kveik yeast from White Labs.
Lab
White Labs· Kveik · Liquid · WLP518
White Labs· Kveik · Liquid · WLP518Specs
Attenuation
70–80%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
25–35°C
77–95°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Usually used in
KveikAmerican IPAHazy IPAAmerican Pale AleBlack IPARed IPARed AleRobust PorterAmerican StoutWinter Seasonal BeerEnglish IPAExtra Special BitterBitterStout+7 more
Common questions
- What is WLP518 Opshaug Kveik Ale Yeast's attenuation?
- 70–80% apparent attenuation.
- What temperature should I ferment WLP518 Opshaug Kveik Ale Yeast at?
- 25–35°C is the recommended range.
- What beer styles is WLP518 Opshaug Kveik Ale Yeast good for?
- Kveik, American IPA, Hazy IPA, American Pale Ale, Black IPA, Red IPA, Red Ale, Robust Porter, American Stout, Winter Seasonal Beer, English IPA, Extra Special Bitter, Bitter, Stout, Tropical, Blonde Ale, American Strong Ale, Cream Ale, American Amber Lager, American Brown Ale, and White IPA & Imperial IPA.
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