Yeast Bay Vermont Ale yeast was isolated from a uniquely crafted double IPA out of the Northeastern United States. It 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.
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