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Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of STA1 + Saccharomyces cerevisiae that is well suited for primary fermentation. The combination of citrus, peach, pineapple and mango esters produce a unique flavor and aroma profile that is fruit-forward and complements any hop-forward beer.
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Good for styles | Pale Ale | |
Good for styles | APA | |
Good for styles | IPA | |
Type | Ale | |
Brand | The Yeast Bay | |
Attenuation | High | |
Alc. Tolerance (ABV) | 11% | |
Species | Saccharomyces cerevisiae | |
Type | Liquid |
Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of STA1 + Saccharomyces cerevisiae that is well suited for primary fermentation. The combination of citrus, peach, pineapple and mango esters produce a unique flavor and aroma profile that is fruit-forward and complements any hop-forward beer. This blend exhibits low diastatic activity.
PRODUCT FEATURES:
Use to: APA, AIPA, Pale Ale
Fermentation temperature: 20-23°C
Flocculation: low/medium
Apparent attenuation: 78-85%
Alcochol tolerance: 11% ABV
Dosage: 1 vial up to 17°BLG, starter recommended with higher gravity
INGREDIENTS:
Yeast Saccharomyces cerevisiae
Malted barley, amino acids, trace minerals
MANUFACTURER:
White Labs, Inc.
STORAGE CONDITIONS AND USAGE INSTRUCTION:
The yeast vial should be refrigerated (4°C).
Warm slowly to 21°C, mix contents well, cut package with sanitized scissors, and add to cooled aerated worth.
NET WEIGHT:
35ml
One Brett-famous Colorado brewery strain, plus a strain that was formerly classified as Brett (but are now known to be Saccharomyces), result in huge tropical fruit aromas that mingle well with fruity aroma hops. Note that aroma intensity fades a bit during conditioning.
Brett Blend #2: Bit O’ Funk contains the two Saccharomyces strains from Brett Blend #1 (OYL-210) for primary fermentation and is spiked with Brettanomyces bruxellensis for development of classic, funkforward Brett character during secondary fermentation. The bit ‘o funkiness will take extended time to develop (3 months or more.)
Brett Blend #3: Bring on Da Funk consists of two Saccharomyces strains from Brett Blend #1 (OYL-210) spiked with both Brettanomyces bruxellensis and Brettanomyces lambicus, plus two additional Brettanomyces isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an “intense” Belgian source to equal a funky, fruity, complex 8-strain...
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