Vermont Ale Yeast

  • Yeast: Ale
  • The Yeast Bay Strains

ATTENUATION :

78% - 82%

FLOCCULATION :

Low to Medium

ALCOHOL TOLERANCE :

Medium to High (8-12%)

FERMENTATION TEMPERATURE :

64° - 72° F
18° - 22° C

STA1 :

Negative

Description

Isolated from a uniquely crafted double IPA that hails from Vermont, this single strain of Saccharomyces cerevisiae produces a complex fruity ester profile of peach, apricot and light citrus that complements any aggressively hopped beer.
 

  • Part No:

    WLP4000
  • Part Name:

    Vermont Ale Yeast
  • STA1 QC Result:

    Negative
  • Type:

    Core
  • American IPA
  • Double IPA
  • Hazy/Juicy IPA