YB-WLP4627 - Funktown Pale Ale
Description
We highly recommend a Dry Ice Pack or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year.
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WLP4627 - Funktown Pale Ale
Funktown Pale Ale is a blend of our 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 flavor 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 19.4-20.5ºC (67-69ºF) for 3-4 days, and then raising the temperature to 22.2ºC (72ºF) until a stable gravity is reached.
Cell Count: ~58 billion cells/vial.
Attenuation | 80%+ |
Flocculation | Medium - Low |
Optimum Temperature | 21.1C - 25.5°C |
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.
Shipping
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This product is rated 5.0 of 5.0 stars.
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This product is rated 5.0 of 5.0 stars.
It has received 1 review.