Description

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

Attenuation: 69-74%

Flocculation: Medium to High

Optimum Fermentation Temperature: 65-68°F (18-20°C)

Alcohol Tolerance: Medium-High