Description
Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation. 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 flavor 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 67-69 ºF for 3-4 days, and then raising the temperature to 72 ºF until a stable gravity is reached.
Temperature: 68 – 74 F
Attenuation: 78-80%+
Flocculation: Medium-Low
Stuart Evans (verified owner) –
Never had I smelt such a tropical aroma whilst fermenting. It flocculated in glorious flakey chunks and dropped out really well. Crisp and muted hops to begin with, but after a month or so the brett character really started to shine through. If I use it again in an IPA, I’ll bulk condition in a carboy for a month or two and then massively dry hop because the yeast practically ate the original dry hop.