WLP631 Appalachian Tart
Liquid Wild yeast from White Labs.
Lab
White Labs· Wild · Liquid · WLP631
White Labs· Wild · Liquid · WLP631Specs
Attenuation
75–85%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
32–38°C
90–100°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Common questions
- What is WLP631 Appalachian Tart's attenuation?
- 75–85% apparent attenuation.
- What temperature should I ferment WLP631 Appalachian Tart at?
- 32–38°C is the recommended range.
- Is WLP631 Appalachian Tart diastatic (STA-1)?
- No. WLP631 Appalachian Tart does not carry the STA1 gene, so it attenuates normally with no diastaticus gushing risk.
Brew with WLP631 Appalachian Tart
Build a recipe