Description

The Yeast Bay Funktown Pale Ale:

Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavor and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.

We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 67-69ºF for 3-4 days, and then raising the temperature to 72ºF until a stable gravity is reached.

Cell Count: ~58 billion cells/vial.

Attenuation: 78-80%
Flocculation: Medium-low
Optimum Fermentation Temperature: 68-74°F (20-23°C)