WLP520 Sigmund Kveik Ale Yeast
Liquid Kveik yeast from White Labs.
Lab
White Labs· Kveik · Liquid · WLP520
White Labs· Kveik · Liquid · WLP520Specs
Attenuation
75–83%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
22–37°C
72–99°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-high
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
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.
Same strain, other labs
Common questions
- What is the WLP520 Sigmund Kveik Ale Yeast equivalent?
- Voss Kveik, A43 Loki, M12 Kveik Yeast, and OYL-061 Voss Kveik — the same strain from other labs, the Voss strain.
- What is WLP520 Sigmund Kveik Ale Yeast's attenuation?
- 75–83% apparent attenuation.
- What temperature should I ferment WLP520 Sigmund Kveik Ale Yeast at?
- 22–37°C is the recommended range.
Brew with WLP520 Sigmund Kveik Ale Yeast
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