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.
Flavour/Aroma
Apricot, Citrus, Lemongrass
Dosage
10 million cells/mL
Suitable Styles
Suitable Styles
NEIPA
American IPA
Pale American Ale
Attenuation Calculator
Attenuation Calculator
How this yeast strain would behave in a typical fermentation.
1.014
1.008
*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.
Footnotes
Footnotes
* Rough estimate based on yeast form
** Hazy and thiolized are based on research from Omega Labs
*** Origins are often unreliable (hearsay) and difficult to determine