Temps for using the Vermont strain

Discussion in 'Homebrewing' started by atomeyes, May 26, 2015.

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  1. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    just wondering what people have found re: Vermont strain.
    i've heard it has a finicking sweet spot. i used it once and it didn't dry out like i'd want it to dry. i'm wondering if you need to bump it to the mid-70s to clean up. it definitely stalled in the high 60s. weird strain
     
    #1 atomeyes, May 26, 2015
  2. Scumbag81

    Scumbag81 Initiate (0) Sep 10, 2014 California
    Trader

    Its finished out just fine for me at 68 F with a free rise after 48 hours to 70-72 F, the ten or so times I've used it (Gigayeast Vermont IPA and YeastBay Vermont Ale). All have been IPAs or pale ales with 2.5-5% carapils and the remainder base malts, mashed at 148-154 F, with O.G.'s from 1.055-1.075, and F.G.'s from 1.005-1.010.

    Are you pitching enough yeast? Oxygenating enough? Mash temp when it stalled? Grist?
     
    #2 Scumbag81, May 26, 2015
  3. 2ellas

    2ellas Maven (1,302) Feb 20, 2014 New Hampshire
    Trader

    The one time I used it (for NB of the topper kit) I started at 64 and ramped to 70 over a week and a half or so. I read in a few different places that folks started on the low end of the temp scale or the higher end but they always brought the temp up to finish fermenting. It seemed to provide another layer of aroma to the beer as well, not hoppy but some sort of fruity though that could have been my imagination.
     
    #3 2ellas, May 26, 2015
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