Details

This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). Recommended styles: American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60 /-, Spice/Herb/ Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer.
Attenuation: 71 – 75%
Flocculation: Medium
Optimum Fermentation Temperature Range: 62 -72F
Alcohol Tolerance: 12% ABV