Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and wine but also ferments well for beer. Produces a lot of esters and contributes some phenolics as well. The yeast species Torulaspora delbrueckii is traditionally a longer fermentation and slower attenuator. This strain should be used in a mixed fermentation.
Attenuation: 30% – 50%
Flocculation: Medium to Low
Optimum Fermentation Temperature: 50°F – 86°F
Alcohol Tolerance: Medium (5 – 10%)
This strain is also useful for producing low alcohol beers whilst still producing flavour esters.