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Vermont Ale (The Yeast Bay - WLP4000 Organic)
178.88 SEK
Description
Article no.: 124000
Isolated from a uniquely crafted double IPA that hails from Vermont, this single strain of Saccharomyces cerevisiae produces a complex fruity ester profile of peach, apricot and light citrus that complements any aggressively hopped beer.
Attenuation: 78 - 82%
Alcohol tolerance: 8 - 12%
Flocculation: medel-låg
Optimum fermentation temperature: 18 - 22 °C (64 - 72 ºF)
Producer: White Labs
More product info
Attenuation: 78 - 82%
Alcohol tolerance: 8 - 12%
Flocculation: medel-låg
Optimum fermentation temperature: 18 - 22 °C (64 - 72 ºF)
Producer: White Labs
More product info
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Description
Article no.: 124000
Isolated from a uniquely crafted double IPA that hails from Vermont, this single strain of Saccharomyces cerevisiae produces a complex fruity ester profile of peach, apricot and light citrus that complements any aggressively hopped beer.
Attenuation: 78 - 82%
Alcohol tolerance: 8 - 12%
Flocculation: medel-låg
Optimum fermentation temperature: 18 - 22 °C (64 - 72 ºF)
Producer: White Labs
More product info
Attenuation: 78 - 82%
Alcohol tolerance: 8 - 12%
Flocculation: medel-låg
Optimum fermentation temperature: 18 - 22 °C (64 - 72 ºF)
Producer: White Labs
More product info
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