GigaYeast Double Pitch - Vermont IPA Yeast
Eliminate the need to make a yeast starter. GigaYeast has nearly double the cell count of other liquid yeast producers. At 200 Billion Yeast Cells per pack, you get faster starts, better flavors, and more insurance that your beer is going to turn out well.
The Vermont IPA Strain
The Vermont IPA strain is perfect in IPA's where it leaves a beer with more body and a slight fruity ester. It is great when combined with aromatic hops. This yeast is a customer favorite for creating hoppy style beers and high gravity beers. Broad temperature range and moderate flocculation make this yeast a versatile house strain.
Specifications:
Attenuation Medium Gravity*: 78% - 82%
Attenuation High Gravity*: 74% - 76% (10.0% - 10.6% ABV)
Temperature Range+: 62?F - 75?F
Flocculation: Medium/Low
* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.
† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).
