Description
From Suffolk County, England. This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight sulfur note is produced during fermentation, but disappears with aging.
Attenuation: 68.00-75.00
Flocculation: Medium
Optimum Fermentation Temperature: 66.00-69.00F
Alcohol Tolerance: Medium – Medium (5 – 10%)
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