Vermont Ale


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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. We highly recommend attention to temperature control with this yeast.

Attenuation 73-83%
Flocculation Medium
Alcohol Tolerance High
Optimum Fermentation Temperature 18.8°C - 22.2°C (66°F - 72°F)