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With 200 Billion Yeast Cells per pack, GigaYeast features nearly double the cell count of other liquid yeast producers. This equals faster starts, better flavors, and more insurance that your beer is going to turn out well. Double the yeast for just a little more money. Smart brewing.
The Vermont IPA Strain
The Vermont IPA strain from Giga has a strong, growing following if you search the web. The problem is the supply has not been able to keep up with demand. MoreBeer! worked with Giga to get all they could produce and was able to offer this product via mail order delivery (it is not yet in our retail stores). We are excited because we know you are going to love it. As the name suggests this yeast is perfect in IPA's where it leaves a beer with more body and a slight fruity ester. What really makes it stand out is that is known for being amazing when combined with aromatic hops. While perfect for IPAs it is also a good choice for any high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.
More On Cell Count
200 Billion cells per pouch means that with one pounch you can attain the gold standard of pitch count of .75 million yeast cells for every milliters of wort for every degree plato for nearly any beer you will make. We also like this size of pitch for high gravity beers, as a great deal if you are making 10 gallons and want to save money, and for mail order shipment which is always a little tough on liquid yeast.
Attenuation Medium Gravity*: 78% – 82%
Attenuation High Gravity*: 74% – 76% (10.0% – 10.6% ABV)
Temperature Range†: 62˚F – 75˚F
- India Pale Ale
- Pale Ale
- West Coast Amber
- American Wheat Beer
* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.
† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).