VERMONT IPA GY054 GigaYeast Double Pitch Liquid Yeast


The Vermont IPA strain from Giga has a strong, growing following on the web. As the name suggests this yeast is perfect in IPA’s where it leaves a beer with more body and a slight fruity ester. What really makes it stand out is that is known for being amazing when combined with aromatic hops. While perfect for IPAs it is also a good choice for any high gravity beers and hoppy styles. Broad temperature range and moderate flocculation make this yeast a versatile house strain.  The problem is the supply has not been able to keep up with demand!

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With 200 Billion Yeast Cells per pack, the Giga Yeast Gold Pitch features nearly double the cell count of other liquid yeast producers. This equals faster starts, better flavors, and a better chance that your beer is going to turn out well. Double the yeast for just a little more money. Smart brewing.

  • Attenuation Medium Gravity*: 78% – 82%
  • Attenuation High Gravity*: 74% – 76% (10.0% – 10.6% ABV)
  • Temperature Range†: 62˚F – 75˚F
  • Flocculation: Medium/Low


  • India Pale Ale
  • Pale Ale
  • West Coast Amber
  • American Wheat Beer
  • Bitter
  • ESB

GigaYeast started in July 2011 to create perfect yeasts with the right pitch rate and no detectable contamination for commercial brewers of every size. Now we offer the most of the same yeasts to home brewers!  200 Billion cells per pouch means that with one pouch you can attain the gold standard of pitch count. The ideal pitch rate is .75 million yeast cells for every milliter of wort times degrees plato for nearly any beer you will make. 200 billion yeast cells is also fantastic if you are making 5 gallons of high gravity beer and don’t have time to make a starter. Saves money if you are making 10 gallons and only want to buy one yeast. Getting twice as many cells per pack versus the other brands is also a great idea for mail order shipment, which can be a little tough on liquid yeast.

The most mysterious and beautiful part of brewing is fermentation. Think about it: a live microorganism transforms the sugars and protein from malt into a complex flavorful fizzy beverage. You’d think by now someone would have figured out how to make synthetic beer. But they haven’t. We still depend on live brewers yeast for that transformation today just like humans have for thousands of years. It’s one of the most complex and beautiful transformations in nature and the alchemy of fermentation has fascinated the best scientific minds for hundreds of years.

* 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).


Additional information

Weight 16 oz
Dimensions 9 × 6 × 2 in


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