Please note we strongly recommend adding arcticool gel ice packs to any liquid yeast being freighted out to keep cool in transit.
All Yeast Bay vials benefit from a healthy yeast starter.
Funktown Pale Ale is a blend of Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavour and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.
We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 19-20 ºc for 3-4 days, and then raising the temperature to 22 ºc until a stable gravity is reached.
Approximately 58 billion cells/vial.