The Yeast Bay - Vermont Ale
Vermont Ale Yeast
Fruity American ale yeast. Great in American Pale Ales and IPAs.
Vermont Ale: Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation. Attenuation has also been reported to increase when repitching after the first generation.
Attenuation: 77 - 83%
Optimum Ferm Temp: 18 - 2 ºC
Liquid Yeasts are shipped with ice in an insulated bag. We recommend using express post to ensure that the yeast arrives in peak condition.