Escarpment Laboratories | Vermont Ale Yeast

A great strain for hop biotransformation, with stone fruit and citrus character.We think that Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus aromas. Works great in NEIPAs as well as English ales.
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%



TEMPERATURE

19–22°C (66–72°F)



DIASTATIC

No



FERMENTATION RATE

Medium




SUITABLE BEER TYPES
NEIPAAmerican IPAPale American Ale



FLOCCULATION

Medium



ALCOHOL TOLERANCE
High


PHENOLIC

No



BIOTRANSFORMATION
High


FLAVOUR PROFILE 

ApricotCitrusLemongrass




Escarpment Liquid Yeast Comparison Chart