YB-WLP4000 - Vermont Ale

WLP4000 - Vermont Ale - (The Yeast Bay)

Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. This strain typically takes off fast and metabolizes the bulk of fermentable sugars in wort quickly.
In order to achieve high attenuation, we recommend fermenting at 17.7-20ºC (64-68ºF) for 5-7 days, and then raising the temperature to  21ºC (70ºF) until a stable gravity is reached. We also recommend mashing at 64-65ºC (148-149ºF) and adding a small percentage of the fermentables (~ 5-10%) as sugar.
Attenuation has also been reported to increase towards the higher end of the listed range when repitching after the first generation.

Directions:
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 
Store this vial in refrigerator, and remove 3-6 hours priot to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. 
One vial will usually start fermentation in 5-15 hours.
Wild yeast ,bacteria and blends may take longer.
The keys to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.
If the O.G. is over 1.070
If the yeast is past its 'best before' date
or if a faster start to fermentation is desired, a starter culture can be made.
Starters are not recommended with blends as the proportions of different organisms can be altered.
Best before date is 4 months after bottling.

To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.

The benefits of using yeast nutrient are described in the pdf and video below:

Lallemand - Feeding Yeast for Brewing Success!

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