Vermont Ale
Liquid Ale yeast from Escarpment Labs.
Lab
Escarpment Labs· Ale · Liquid
Escarpment Labs· Ale · LiquidSpecs
Attenuation
73–83%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
19–22°C
66–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
IPAPale Ales & Hazy IPAs
Common questions
- What is the Vermont Ale equivalent?
- A04 Barbarian, LalBrew New England, OYL-052 DIPA Ale, and WLP095 Burlington Ale Yeast — the same strain from other labs, the Conan (Vermont Ale) strain.
- What is Vermont Ale's attenuation?
- 73–83% apparent attenuation.
- What temperature should I ferment Vermont Ale at?
- 19–22°C is the recommended range.
- What beer styles is Vermont Ale good for?
- IPA and Pale Ales & Hazy IPAs.
Brew with Vermont Ale
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