{"id":12608451283,"title":"GY054 Vermont IPA Yeast","handle":"gy054vermontipayeast","description":"\u003ch3\u003eEliminate 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.\u003c\/h3\u003e\n\u003ch1\u003eVermont IPA Yeast GY054\u003c\/h1\u003e\n\u003cp\u003eAttenuation Medium Gravity*                        78% – 82%\u003c\/p\u003e\n\u003cp\u003eAttenuation High Gravity*                             74% – 76% (10.0% – 10.6% ABV)\u003c\/p\u003e\n\u003cp\u003eTemperature Range\u003cstrong\u003e\u003csup\u003e†\u003c\/sup\u003e\u003c\/strong\u003e:                                   62˚F – 75˚F\u003c\/p\u003e\n\u003cp\u003eFlocculation:                                                Medium\/Low\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e From one of the best examples of an east coast IPA.  This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops.  Good choice for high gravity beers and hoppy styles.  Broad temperature range and moderate flocculation make this yeast a versatile house strain.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRepresentative Styles:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImperial Pale Ale               American Wheat Beer           \u003c\/p\u003e\n\u003cp\u003ePale Ale                             Bitter\u003c\/p\u003e\n\u003cp\u003eWest Coast Amber            ESB                                                         \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* \u003c\/strong\u003eAttenuation 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. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e†\u003c\/strong\u003e  The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- \u003cem\u003enot necessarily the ideal temperature for your particular beer style.\u003c\/em\u003e  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). \u003c\/p\u003e","published_at":"2019-01-26T21:44:21-05:00","created_at":"2017-10-25T12:08:01-04:00","vendor":"GigaYeast, Inc.","type":"Liquid Yeast - Beer (GigaYeast)","tags":[],"price":999,"price_min":999,"price_max":999,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":53133687443,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"30279","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"GY054 Vermont IPA Yeast","public_title":null,"options":["Default Title"],"price":999,"weight":208,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/3ee432cd0bae2ac3ba962fd8021ff6939281d14e.jpg?v=1508947681"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/3ee432cd0bae2ac3ba962fd8021ff6939281d14e.jpg?v=1508947681","options":["Title"],"content":"\u003ch3\u003eEliminate 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.\u003c\/h3\u003e\n\u003ch1\u003eVermont IPA Yeast GY054\u003c\/h1\u003e\n\u003cp\u003eAttenuation Medium Gravity*                        78% – 82%\u003c\/p\u003e\n\u003cp\u003eAttenuation High Gravity*                             74% – 76% (10.0% – 10.6% ABV)\u003c\/p\u003e\n\u003cp\u003eTemperature Range\u003cstrong\u003e\u003csup\u003e†\u003c\/sup\u003e\u003c\/strong\u003e:                                   62˚F – 75˚F\u003c\/p\u003e\n\u003cp\u003eFlocculation:                                                Medium\/Low\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e From one of the best examples of an east coast IPA.  This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops.  Good choice for high gravity beers and hoppy styles.  Broad temperature range and moderate flocculation make this yeast a versatile house strain.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRepresentative Styles:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eImperial Pale Ale               American Wheat Beer           \u003c\/p\u003e\n\u003cp\u003ePale Ale                             Bitter\u003c\/p\u003e\n\u003cp\u003eWest Coast Amber            ESB                                                         \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* \u003c\/strong\u003eAttenuation 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. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e†\u003c\/strong\u003e  The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- \u003cem\u003enot necessarily the ideal temperature for your particular beer style.\u003c\/em\u003e  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). \u003c\/p\u003e"}

GY054 Vermont IPA Yeast

Product Description

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.

Vermont IPA Yeast GY054

Attenuation Medium Gravity*                        78% – 82%

Attenuation High Gravity*                             74% – 76% (10.0% – 10.6% ABV)

Temperature Range:                                   62˚F – 75˚F

Flocculation:                                                Medium/Low

 

Description:

 From one of the best examples of an east coast IPA.  This yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops.  Good choice for high gravity beers and hoppy styles.  Broad temperature range and moderate flocculation make this yeast a versatile house strain.

 

Representative Styles:

Imperial Pale Ale               American Wheat Beer           

Pale Ale                             Bitter

West Coast Amber            ESB                                                         

  

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). 

$ 9.99
Maximum quantity available reached.