Vermont Ale Yeast | White Labs WLP4000 Yeast

White Labs Vermont Ale Yeast : WLP4000 Produce Juicy, Fruit-Forward Hazy Ales with a Soft Finish White Labs WLP4000 Vermont Ale Yeast is a specialty strain prized for its soft mouthfeel, expressive fruit esters, and excellent performance in hop-forward beer styles. Originally sourced from a well-known Vermont brewery, this yeast has been instrumental in the rise of the New England IPA. It emphasizes stone fruit and citrus esters while allowing hop aroma to shine, creating lush, hazy beers with a smooth finish. Its medium flocculation and high attenuation help produce full-bodied yet dry beers with lingering fruitiness. Key Characteristics: Attenuation: 73% - 78% Flocculation: Medium Alcohol Tolerance: Medium (up to 10%) Fermentation Temperature Range: 67°F - 70°F (19°C - 21°C) Profile: Stone fruit and citrus esters with a soft, juicy mouthfeel Perfect for Brewing: New England IPA (NEIPA) Juicy Pale Ales Hazy IPAs American Wheat Beers Fruited IPAs Why Choose WLP4000 Vermont Ale