The Yeast Bay Vermont Ale Yeast


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SKU: YB-vermont Category: Tags: ,


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. This strain typically takes off fast and metabolizes the bulk of fermentable sugars in wort quickly.
In order to achieve high attenuation, we recommend fermenting at 64-68 ºF for 5-7 days, and then raising the temperature to 70 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.

Best By: April 11, 2018

Temperature: 64 – 70 ºF  / 18-21ºC
Attenuation: 77 – 83%
Flocculation:  Medium-Low

Additional information

Weight .2 kg