The Yeast Bay - Vermont Ale - Yeast

Type: Ales

Form: Liquid

Flocculation: Medium

Laboratory: The Yeast Bay

Attenuation: 78.5%

Alcohol Tolerance: Low

Minimum Temperature: 64°F

Maximum Temperature: 72°F

Most Used In:

Style	Recipes
American IPA	1,092
American IPA	439
Specialty IPA: New England IPA	282
Double IPA	278
American Pale Ale	262
Imperial IPA	230
American Pale Ale	163
American Light Lager	65
Specialty IPA: White IPA	44
English IPA	39
No Profile Selected	38
American Wheat Beer	31
Specialty IPA: Red IPA	28
Blonde Ale	26
Berliner Weisse	21
Specialty IPA: Black IPA	20
American Amber Ale	20
American Wheat or Rye Beer	18
Fruit Beer	17
Specialty IPA: Rye IPA	14
Berliner Weisse	14
Imperial Stout	13
Experimental Beer	13
American Porter	13
American Stout	11
American Amber Ale	10
Blonde Ale	9
Extra Special/Strong Bitter (ESB)	9
Foreign Extra Stout	8
Russian Imperial Stout	8
Mixed-Fermentation Sour Beer	8
American Strong Ale	8
Sweet Stout	8
Best Bitter	7
Strong Bitter	7
British Golden Ale	7
Mixed-Style Beer	6
Robust Porter	6
English Barleywine	6
Standard/Ordinary Bitter	6
American Brown Ale	6
California Common Beer	6
Specialty IPA: Belgian IPA	5
Clone Beer	4
American Stout	4
Dark Mild	4
Old Ale	4
Scottish Export	3
Saison	3
Fruit Lambic	2
Mild	2
Oatmeal Stout	2
Ordinary Bitter	2
Cream Ale	2
Classic Style Smoked Beer	2
Sweet Stout	2
Specialty Smoked Beer	2
English Porter	2
Brett Beer	2
Belgian Pale Ale	2
Foreign Extra Stout	2
American Brown Ale	2
Specialty Beer	2
Fruit Lambic	2
Specialty IPA: Brown IPA	2
Kölsch	1
Irish Red Ale	1
Special/Best/Premium Bitter	1
Belgian Blond Ale	1
Spice, Herb, or Vegetable Beer	1
Bohemian Pilsener	1
Irish Stout	1
Southern English Brown	1
British Brown Ale	1
Kölsch	1
Wheatwine	1
Bière de Garde	1
Wood-Aged Beer	1
Irish Red Ale	1
California Common	1
Belgian Dubbel	1
Weissbier	1
American Barleywine	1
Belgian Pale Ale	1
North German Altbier	1

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The Yeast Bay - Vermont Ale

Most Used In: