WLP4000 Vermont Ale Yeast
DESCRIPTION
Isolated from a uniquely crafted double IPA that hails from Vermont, this single strain of Saccharomyces cerevisiae produces a complex fruity ester profile of peach, apricot and light citrus that complements any aggressively hopped beer.

ATTENUATION :
78% - 82%
FLOCCULATION :
Low to Medium
ALCOHOL TOLERANCE :
Medium to High (8-12%)
FERMENTATION TEMPERATURE :
64° - 72° F 18° - 22° C
STA1 :
Negative
Suggested Beer Styles:
American IPA
Double IPA
Hazy/Juicy IPA