Funktown Pale Ale
|Brand:||The Yeast Bay|
|Comparison||Compare with other yeast|
Funktown Pale Ale is a blend of The Yeast Bay's Vermont Ale strain and a unique strain of STA1 + Saccharomyces cerevisiae that is well suited for primary fermentation. The combination of citrus, peach, pineapple and mango esters produce a unique flavor and aroma profile that is fruit-forward and complements any hop-forward beer. This blend exhibits low diastatic activity.
#citrus #peach #pineapple #mango
Brewing Properties of Funktown Pale 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.
Common Beer Styles using Funktown Pale Ale
These are the most popular beer styles that make use of the Funktown Pale Ale yeast:
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