Description
This specialty blend of Kveik yeast and Lactobacillus sp. has been designed to pitch during primary fermentation to create a unique co-ferment of yeast and bacteria, resulting in a mildly fruity and tart beer. Fermenting with both yeast and bacteria at the same time provides a faster and cleaner souring profile. This blend is ideal for beer styles like Berliner weisse, gose, or experimental beers.
Although this blend can be used at 80°F(27°C) or higher, if used between 90°-100°F (32°-38°C) fermentation can be completed within 72 hours.
It’s recommended to keep wort hopping low and IBU’s below 5-7 to ensure the bacteria is not inhibited.
PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Everything you missed about the vial with the innovation of PurePitch®.
Attenuation: 75%-85%
Flocculation: Medium
Alcohol Tolerance: 5%-10%ABV
Optimum Fermentation Temp: 90-100°F
Cell Count: 150 Billion
