A great strain for hop biotransformation, with stone fruit and citrus character.
We think that Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus aromas. Works great in NEIPAs as well as English ales.
This high-character American ale yeast produces hop-accentuating fruity esters, accentuating stone fruit and citrus character, accompanied by a smooth body. This yeast is quite popular for fruity, hazy-style IPAs. Recommend fermenting at 19-20ºC initially, then raising to 22ºC to complete the fermentation, and holding warm for several days in order to clean up. Highly recommend attention to temperature control with this yeast.
ATTENUATION
73–83%
TEMPERATURE
19–22°C (66–72ºF)
DIASTATIC
Non-diastatic
FERMENTATION RATE
Medium Fermentation Rate
SUITABLE BEER TYPES
NEIPA, American IPA, Pale American Ale
