VERMONT IPA (GY054)
Type: Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
From one of the best examples of an east coast IPA. This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops.
#stonefruit #peach #apricot #citrus #pineapple #tropical #clean
Brewing Properties of VERMONT IPA
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeasts
If you cannot find VERMONT IPA (GY054) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using VERMONT IPA
These are the most popular beer styles that make use of the VERMONT IPA yeast:
Imperial Pale Ale, American Wheat Beer, Pale Ale, Bitter, West Coast Amber, ESB
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