A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74F (21-23 C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.

Styles:English Barleywine, English IPA, Fruit Beer, Mild Ale, Old Ale, Spice/Herb/Vegetable Beer, Wood-Aged Beer

Attenuation:
67-71%
Flocculation:
Very High
Optimum Fermentation Temp:
64-72 F
Alcohol Tolerance:
Medium-High (approx 9%)