Vermont Ale (ES-VT)
From: Escarpment Labs
Type: Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
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. 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. We highly recommend attention to temperature control with this yeast.
#stonefruit #peach #apricot #citrus #pineapple #tropical #clean
Brewing Properties of Vermont Ale
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 Ale (ES-VT) anywhere, you can substitute one of the following yeasts for a similiar result.
Common Beer Styles using Vermont Ale
These are the most popular beer styles that make use of the Vermont Ale yeast:
IPA, Pale Ales, Hazy IPAs
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