Description

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 a healthy yeast starter.

Isolated from a uniquely crafted double IPA out of the North – Eastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. Expect this strain to take off fast and ferment wort quickly, though elevating the temperature following the bulk of fermentation may be required to raise the attenuation.

In order to achieve high attenuation, we recommend fermenting at 18-20ºC for 5-7 days, and then raising the temperature to 21ºC until a stable gravity is reached. We also recommend mashing at 64-65ºC and adding a small percentage of the fermentables (~ 5-10%) as sugar.

Attenuation has also been reported to increase when repitching after the first generation.