The Yeast Bay Vermont Ale
The Yeast Bay 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. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation.
In order to achieve high attenuation, we recommend fermenting at 66-68 ºF for 3-4 days, and then raising the temperature to 72 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 when repitching after the first generation.
Flocculation: Medium to low
Optimum Fermentation Temperature: 64-72°F (18-22°C)
Product ReviewsWrite Review
Slow to start, but amazing!
Posted by Brian on 16th Aug 2017
This took about three days to start fermenting but the results we fantastic! I'll definitely be using it again soon.
Posted by Jojohnnu on 30th May 2017
although this yeast varies batch to batch. The essential character remains the same. It does not seem very sta or and attenuation is inconsistently 75-82%. It is however able to replicate the heady topper esters and compliments IPAs second to none. This is my house yeast.
Posted by Unknown on 9th Feb 2016
This is my favourite yeast to create delicious refreshing IPA, you can brew something similar to Heady Topper / Vermont Ipas pertty easily with this yeast! Definitely the best yeast I've used in 4 years of brewing!
Rock & Roll !
Posted by Alain on 24th Jun 2015
This yeast ROCKS !!
Smells delicious, and works fast even when close to expiry date.
Dose every thing in the description.
Posted by Mark on 27th Apr 2015
Yeast arrived quickly and in good shape, fresh, now fermenting away like mad. Made a 1 step starter when it arrived and brewed 2 days later. I like this Conan yeast and use it a lot.
Posted by Richard McAteer on 17th Apr 2015
Haven't brewed with it yet, but was blown away by the starter (yes, the starter...). Took off fast (1-2 hours!) and a lovely peach/apricot smell from it developed immediately. I was a bit hesitant since a few times I've picked out a new yeast to experiment with and ended up dissatisfied, but I can't imagine this beer not turning out well.