Used to ferment lager beer in one week. Ferment at room temperature; 62-68°F (17-20°C) under 1.0 bar (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F (2°C), 15 PSI, for 3-5 days to condition. Sulfur production is strong the first 2 days, then disappears by day 5.
Used in the White Labs Tasting Room for cream ales.
White Labs Brewer Joe Kurowski used this strain in collaboration beers. Here are a few notes from his experience: “It ferments at 60-65°F and the lagering is knocked out within two weeks, with some sulfur production. Otherwise, it is malt forward and clean.”
Optimum Fermentation Temperature: 62.00-68.00
Alcohol Tolerance: Medium (5 – 10%)