Appalachian Tart | White Labs WLP631 Yeast | Vault Strain
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Fast, Fruity Sour with One Easy Pitch
WLP631 Appalachian Tart is a specialty White Labs blend of farmhouse Kveik yeast and Lactobacillus, designed for clean souring during primary fermentation. It delivers pleasantly tart, lightly fruity beers in as little as 72 hours when fermented warm.
Key Benefits:
- Single-vessel souring—no need for separate kettle sour or bacteria additions
- Quick fermentation: finishes in ~3 days at 90 – 100 °F (32–38 °C)
- Mild tartness and fruit-forward profile—ideal for Berliner Weisse, Gose, and experimental wild styles
- Attenuation: ~75 – 85%, Flocculation: Medium, Alc. tolerance ~5 – 10%
Usage Notes:
- Pitch directly into cooled wort (avoid excessive hopping—keep IBUs below ~5–7 ppm)
- Ferment at high-end temps (90–100 °F) for fastest results; 80 °F works too but slower
- Finish fermentation, chill, and package—no secondary souring step needed
Enhance Your Brewing Process
Pair WLP631 with White Labs Brewzyme to eliminate diacetyl and ensure a clean, professional-quality finish. For optimal yeast health, use White Labs Zinc Buddy to promote vigorous and consistent fermentation.
Our Commitment to Yeast Health
At SoCal Brewing Supply, we take yeast storage and viability very seriously. We ensure yeast is always stored under optimal conditions, with 24-hour monitoring of refrigerator temperatures to prevent spikes that could negatively impact yeast health.
For liquid yeast orders, we recommend shipping with an ice pack and insulated envelope to ensure your yeast arrives in top condition. It's normal for ice packs to melt during transit; their purpose is to protect the yeast from extreme temperatures caused by external weather conditions.
If you like this yeast or want to view other White Labs yeast strains, check out our entire selection of White Labs Yeasts here.
Whether you're brewing a fast sour ale, kettle sour, Gose, or experimental farmhouse, Appalachian Tart delivers crisp, refreshing tartness without added complexity.