Gervin GV12 Ale Yeast is a top-quality, reliable ale yeast delivering excellent fermentation performance and a clean, well-rounded flavour and aroma profile. A true workhorse for home brewers — suitable for a huge range of ale styles from pale ales and IPAs to bitters, stouts, and amber ales.
Type: Top-fermenting ale yeast | Temperature range: 15–24°C | Attenuation: High
Frequently Asked Questions
- What temperature should I ferment GV12 at?
- The ideal fermentation temperature for GV12 is 18–22°C. Fermenting below 15°C will slow or stall fermentation. Above 24°C can produce fruity esters and fusel alcohols. A stable temperature within the ideal range produces the cleanest, best-tasting results.
- How long does GV12 take to ferment?
- At 18–22°C, primary fermentation is typically complete in 7–10 days. Always confirm with a hydrometer — two identical gravity readings 24 hours apart means fermentation is complete. Don't rush it; leaving the beer on yeast an extra few days improves clarity and flavour.
- Can I use GV12 instead of the yeast included with my beer kit?
- Yes — GV12 is an excellent upgrade over most kit yeasts. Kit yeasts are often basic strains chosen for reliability over flavour. GV12 produces a cleaner, more flavourful fermentation and is particularly recommended for Coopers, Muntons, Woodforde's and St Peters kits.
- Does GV12 work for all ale styles?
- GV12 is very versatile and works well across most British and American ale styles — pale ales, IPAs, bitters, stouts, porters, amber ales and golden ales. For Belgian, wheat, or highly specialised styles, a specific strain would give more authentic results.
- Do I need to rehydrate GV12 before pitching?
- You can sprinkle GV12 directly onto the wort surface (dry pitching) or rehydrate it first in warm water (30–35°C) for 15 minutes before adding. Rehydrating improves yeast viability slightly and is recommended for higher-gravity beers above 1.060 OG.