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. For best results we recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.
Attenuation has also been reported to increase when repitching after the first generation.
- Temperature: 64 - 70 ºF
- Attenuation: 77 - 83%
- Flocculation: Medium-Low
Customer ReviewsWrite a review
Just had my first bottle of beer using this Vermont Ale Yeast and it has provided a very nice flavor along with a very good amount of carbonation.
The yeast was dead on arrival. Never fermented. Cold pack that was shipped with the yeast did not manage to keep it cold enough during shipment.