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| WLP630 Berlinerweisse Blend || 73-80 || Med || 68-72 || German Weizen yeast and ''Lactobacillus'' (does not contain ''Brettanomyces'') <ref>[https://www.whitelabs.com/yeast-bank/wlp630-berliner-weisse-blend "WLP630 Berliner Weisse Blend". White Labs website. Retrieved 08/20/2018.]</ref>.
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| WLP631 Appalachian Tart || 75-85 || Med || 80-95 || A blend of several unnamed strains of kveik and an unnamed ''Lactobacillus'' species <ref>[https://www.whitelabs.com/yeast-bank/wlp631-appalachian-tart "WLP631 Appalachian Tart". White Labs website. Retrieved 01/14/2021.]</ref>.
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| WLP665 Flemish Ale Blend || 80-85 || Med || 65-80 || ''Saccharomyces'' yeasts, ''Brettanomyces'', ''Lactobacillus'', and ''Pediococcus'', this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix