Species: Saccharomyces cerevisiae
Profile: This strain was originally sourced from a now defunct brewery on the banks of the River Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.
Metric Temperature Range: 15-21 °C
Good for styles:
Ordinary Bitter, Best Bitter, Strong Bitter, British Brown Ale, Altbier, English Porter, American Porter, Irish Stout, Foreign Extra Stout.