Vermont Ale Yeast
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:
WLP4000Part Name:
Vermont Ale YeastSTA1 QC Result:
NegativeType:
Core
- American IPA
- Double IPA
- Hazy/Juicy IPA