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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > yeast bay vermont ale review
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Old 10-09-2014, 04:35 PM   #31
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Default yeast bay vermont ale review

I'm not really sure why but I have trouble getting this strain to attenuate past about 75%. And that's the highest.

I actually started pitching this and letting it go for a couple days then pitching 001. Has worked well for me.


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Old 10-09-2014, 04:39 PM   #32
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Originally Posted by kcmobrewer View Post
I'm not really sure why but I have trouble getting this strain to attenuate past about 75%. And that's the highest
It looks like the Yeast Bay is aware of this. I just noticed this on their website (which I don't remember seeing when they just started selling the yeast). Maybe you could try this?

"In order to achieve high attenuation, we recommend fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF 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."
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Old 10-09-2014, 04:43 PM   #33
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Originally Posted by kevink View Post
It looks like the Yeast Bay is aware of this. I just noticed this on their website (which I don't remember seeing when they just started selling the yeast). Maybe you could try this?



"In order to achieve high attenuation, we recommend fermenting at 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached. We also recommend mashing at 148-149 ºF 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."

Every time I brewed with Yeast Bay Vermont Ale, I use that exact fermentation profile and typically have about 7 to 8% of my fermentables as sugar, and my attenuation is typically 79-83% and I achieve a nice ester profile.


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Old 10-09-2014, 08:23 PM   #34
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Default yeast bay vermont ale review

The only part of that I haven't done is repitching.

My ester profile is nice, just can't seem to drive that attenuation up any other way.

The repitching I understand. Maybe I should do a pale ale first then pitch onto the cake.


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