Vermont Ale (WLP4000)
From: The Yeast Bay
Type: Yeast • Packet: Liquid
Species: Saccharomyces cerevisiae
Isolated from a uniquely crafted double IPA out of the Northeastern United States and originally of British lineage, this single strain of Saccharomyces cerevisiae produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer.
#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 (WLP4000) 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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