Vermont Ale Yeast
BEST BY 05/04/2024 REDUCED TO CLEAR
This high-character American ale yeast produces hop-accentuating fruity esters, accentuating stone fruit and citrus character, accompanied by a smooth body. We 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%
Optimum Temp: 18.8-22.2°C (66-72°F)
Alcohol tolerance: High
Flocculation: Medium
Info
https://www.escarpmentlabs.com/strains
***ICE PACK RECOMMENDED***
***ICE PACKS AVAILABLE UNDER YEAST COLLECTION LIST***
