Acid Tripp Yeast | White Labs WLP6420 Yeast | Vault Strain
White Labs WLP6420 Acid Tripp for Rapid Kettle Souring and Fruity Sour Beer Development
White Labs WLP6420 Acid Tripp is a proprietary yeast and bacteria blend developed with Tripping Animals Brewing for brewers who want fast kettle souring with added complexity beyond straight acidity alone. White Labs describes this culture as a rapid souring blend that can take wort from roughly pH 5.0 to 3.5 in 12 to 24 hours when held in the proper warm souring range.
In addition to quick acidification, WLP6420 contributes moderate tropical and pomme fruit character, making it a useful option for Berliner Weisse, Gose, kettle sour bases, sour IPA foundations, and other modern sour beer projects where speed and flavor both matter.
What White Labs WLP6420 Contributes to Beer
- Rapid souring: Designed to acidify wort quickly during kettle souring workflows
- Added fruit complexity: Supports tropical and apple-like character instead of delivering only acid
- Process flexibility: Useful in modern sour beer programs where production time matters
- Distinct specialty profile: Strong fit for kettle sour-driven recipes and fruit-forward sour bases
White Labs WLP6420 Specifications
- Attenuation: Varies
- Flocculation: Low
- Alcohol tolerance: Varies
- Optimal souring temperature: 105 to 110°F (40 to 43°C)
- STA1: Negative
Best Uses for WLP6420 Acid Tripp
- Kettle sour beer production
- Berliner Weisse
- Gose
- Sour IPA base beer
- Specialty sour and mixed-process projects
Why Brewers Choose Acid Tripp
WLP6420 is useful when you want a culture that can move quickly and still contribute more personality than a purely utilitarian souring organism. For brewers making modern sour beer on a tighter schedule, that combination can be especially attractive.
It is also a practical choice for brewers who want White Labs souring performance tied to a recognizable fruit-forward profile and a clearly defined kettle sour process window.
Liquid Culture Storage and Shipping
We store liquid cultures in temperature-monitored refrigeration to help protect viability until shipment. Once the culture is in transit, carrier handling and outside weather are outside our control, so customers should choose shipping protection based on route, season, and timing.
Expedited shipping, insulated packaging, and ice packs can materially reduce risk during warm-weather transit. Dry yeast is generally much less risky to ship than liquid yeast, but specialty liquid cultures like this one benefit from careful shipment planning.
Related Yeast and Brewing Resources
If you want to compare more options, browse our full selection of White Labs strains. You can also review our yeast shipping best practices page before ordering liquid cultures in warmer weather.
For brewers building fast, fruit-friendly sour beer programs, White Labs WLP6420 Acid Tripp is a highly useful specialty culture.