Description
A flavorful British-style yeast that produces slightly fruity and bready characters. A good top-fermenting yeast strain that is well suited for top cropping. It is ideal for classic British-style milds, pale ales, bitters and stouts. Does not flocculate as much as other English strains.
Attenuation: 71.00-76.00
Flocculation: Medium to High
lcohol Tolerance: Medium (5 – 10%)
Optimum Fermentation Temperature: 66.00-70.00F
Alexander Ratter (verified owner) –
This yeast has been my best purchase from Malt Miller. I actually use Ridley’s Yeast at the brewery I work at (which is where this yeast came from), but my work yeast has mutated over the years to become highly attenuative and a poor flocculater. This yeast however is more flocculant and gives a full bodied beer. It is easy to top crop, very reliable, and eight generations later has produced wonderful milds, porters, bitters and pale ales, plus is chewed through a 7% beer in three days. Similar to the Burton Ale yeast, but without the pear drop esters.