Vermont ale yeah.
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Bigveees
Vermont ale yeah.
This is the first time I've used this yeast and its in a Citra IPA of 1061 OG from the vial straight into 22L. Looks good now (see pic) but took 20hrs to get going.
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Bunglebrewsbeer
- Hollow Legs
- Posts: 407
- Joined: Tue Feb 10, 2015 12:51 pm
Re: Vermont ale yeah.
I want to dive in.
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Re: Vermont ale yeah.
Oooh! Meringue beer floater ;-) Nice!
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Bunglebrewsbeer
- Hollow Legs
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Re: Vermont ale yeah.
This yeast any good then?
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Jocky
- Even further under the Table
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- Location: Epsom, Surrey, UK
Re: Vermont ale yeah.
I'm still getting used to it. Definite esters that mix well with fruity hops, but I'm struggling to get it to attenuate reliably.
I've had a 1.074 IPA attenuate down to 1.014 but then a recent 1.086 DIPA only dropped to 1.022, and it's slightly struggling to carb up in the bottle.
I've had a 1.074 IPA attenuate down to 1.014 but then a recent 1.086 DIPA only dropped to 1.022, and it's slightly struggling to carb up in the bottle.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
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YeastWhisperer
Re: Vermont ale yeah.
While I could be wrong, that attenuation pattern looks like the culture you received has an alcohol threshold of approximately 8% ABV to me.