WLP4000 Vermont Ale - PurePitch Next Generation

Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer. This strain typically takes off fast and metabolizes the bulk of fermentable sugars in wort quickly.

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In order to achieve high attenuation, we recommend fermenting at 17.7-20ºC (64-68ºF) for 5-7 days, and then raising the temperature to  21ºC (70ºF) until a stable gravity is reached. We also recommend mashing at 64-65ºC (148-149ºF) and adding a small percentage of the fermentables (~ 5-10%) as sugar.
Attenuation has also been reported to increase towards the higher end of the listed range when repitching after the first generation.

PurePitch Next Generation
PurePitch Next Generation represents double the pitching rate of the normal WLP4000 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate of 7.5 millions cells/mL allows you to pitch like the pros!

PurePitch Next Generation WLP4000 provides homebrewers and small scale brewers a convenient and modular package to pitch a consistent commercially recommended pitching rate for standard ale ranges of 7.5 million cells/mL per 20L.

Now At 2X The Pitch
PurePitch Next Generation represents double the pitching rate of the normal WLP4000 homebrew sachets and ensures a fool proof fermentation without the need for a starter. The commercial recommended pitching rate allows you to pitch like the pros!

Easy To Use

Just twist the cap & pitch!

Specifications - WLP4000 - Vermont Ale Yeast

Directions:
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 

Store this vial in refrigerator, and remove 3-6 hours prior to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature.  One vial will usually start fermentation in 5-15 hours. Wild yeast ,bacteria and blends may take longer.

The key to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.

If the O.G. is over 1.070, if the yeast is past its 'best before' date or if a faster start to fermentation is desired, a starter culture can be made. Starters are not recommended with blends as the proportions of different organisms can be altered.

To ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some here.

The benefits of using yeast nutrient are described in the pdf and video below:

Lallemand - Feeding Yeast for Brewing Success!

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