WLP4627 Funktown Pale Ale - Pure Pitch Next Generation

The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavour and aroma profile that is fruit-forward. Expect this blend to finish drier than the Vermont Ale.

We recommend following a similar fermentation scheme as is used for the Vermont Ale, fermenting at 19.4-20.5ºC (67-69ºF) for 3-4 days, and then raising the temperature to 22.2ºC (72ºF) until a stable gravity is reached.

We highly recommend a Dry Ice Pack or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year.
Please choose Australia Post Express if you want to reduce the the risk of transit time delay and its affect on your yeast.

Cell Count: ~58 billion cells/vial.

Attenuation	80%+
Flocculation	Medium - Low
Optimum Temperature	21.1C - 25.5°C

 

PurePitch Next Generation
PurePitch Next Generation represents double the pitching rate of the normal WLP041 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 WLP041 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 WLP041 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!