Yeast
Vermont Ale — The Yeast Bay
The Yeast Bay
Spec sheet The maker publishes these figures for this exact product.
- Lab
- The Yeast Bay
- Product code
- WLP4000
- Form
- liquid
- Type
- ale
- Attenuation
- 78–82 %
- Temperature
- 18–22 °C
- Flocculation
- medium-low
- Alcohol tolerance
- 12 %
- STA1
- Negative
Description
The original Vermont DIPA isolate: peach, apricot and light citrus on a single Saccharomyces strain, not a blend. The culture that made hazy IPA a style — still the reference when a recipe says "Vermont ale yeast".