GigaYeast Vermont IPA GY054 is from one of the best examples of an East Coast IPA. This GigaYeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops.
GY054 Vermont IPA GigaYeast is a great choice for high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.
Attenuation Medium Gravity*
- 78% – 82%
Attenuation High Gravity*
- 74% – 76% (10.0% – 10.6% ABV)
- 17˚C – 24˚C (62˚F – 75˚F)
Representative Beer Styles:
- East Coast IPA
- New England IPA
- Imperial Pale Ale
- American Wheat Beer
- Pale Ale
- West Coast Amber
* 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).
GigaYeast laboratory is still gathering data on many of our strains. Information provided here may change some in the future.
This is a strain of GigaYeast that is gathering a lot of fans in home and pro brewing circles as brewers seek to create more aromatic fruity IPAs in the vain of East Coast or New England Vermont style IPAs if you believe there is such a thing or style. If you are interested in reading more about this strain of Yeast and the myth surrounding some of the more exemplary craft beer examples that use this strain of Yeast you might like the reference material below:
- The Story of Heady Topper, America’s Most Loved Craft Beer Sam Riches | Longreads and Food & Wine Magazine | March 2017
- New England/Vermont-style IPA Is/Not a Thing | The New School | By Samurai Artist | March 31, 2016
- Tips on Brewing New England IPA | John Moorhead | American Homebrewers Assn
- Conan the IPA (and Yeast) | The Mad Fermentationist
- BYO Oct 2013 | Vermont Cult Clones | Dave Green
- John Kimmich of the Alchemist
- New England IPA: The Haze Craze | John Moorhead | American Homebrewers Assn.
- BRÜDRAGON COLLABORATION #2: WYEAST 1318 LONDON ALE III VS. GIGAYEAST GY054 VERMONT ALE (“CONAN”) IN NEIPA | EXBEERIMENT RESULTS!