This yeast is from one of the oldest stout-producing breweries in the world. It’s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales. Medium attenuation helps with a dry finish that promotes roasty notes. Esters help round out the overall flavour making a soft drinkable stout.
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F (18-20°C)
Alcohol Tolerance: Medium-High