Vermont Ale


Vermont Ale


Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. This strain typically takes off fast and metabolizes the bulk of fermentable sugars in wort quickly.

In order to achieve high attenuation, we recommend fermenting at 64-68 ºF for 5-7 days, and then raising the temperature to 70 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF and adding a small percentage of the fermentables (~ 5-10%) as sugar.

Attenuation has also been reported to increase towards the higher end of the listed range when repitching after the first generation.


Temperature: 64 - 72 ºF 

Attenuation: 78 - 82%

Flocculation:  Medium-Low


Award Winning Recipes:

Awesomesauce IPA - 1st place; Smoke in the Valley Homebrew Competition

The Sloth IPA - 2nd place; NHC 1st round (2017)

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