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Yeast Bay Vermont Ale Yeast

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Yeast Bay Vermont Ale Yeast

SKU: Y003

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.

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$13.99
Description

Details

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

Details & Instructions

Additional Information

Ideal Temperature Range (°F) 64 - 70 ºF
Attenuation (%) 77 - 83%
Flocculation Low-Medium
Profile Ale

Reviews
3.0 / 5.0
2 Reviews
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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.
December 18, 2017
Purchased
12 months ago
Dead on Arrival
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.
June 15, 2017
Purchased
1 year ago
Customer Q&A
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Browse 1 question Browse 1 question and 4 answers
Is one vial enough yest for a 5 gallon batch, or is a starter recommended?
A shopper on Jan 16, 2018
BEST ANSWER: Depends on the O.G. of your beer. and it depends on the manufacturing date of the yeast. you should use a program online, or beer smith to calculate that.

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