Description
Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional Helles, Oktoberfest, Bock, and Dunkel.
Attenuation: 70.00-76.00
Flocculation: Medium
Optimum Fermentation Temperature: 50.00-54.00
Alcohol Tolerance: Medium – High (8 – 12%)
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