From England, this yeast can ferment up to 25% alcohol when used correctly. It produces ester characters that increase with increasing gravity. Malt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation.

Specifications:

• Attenuation: 80 -100%
• Flocculation: Medium
• Temp. Range: 65 – 69 F
• Alcohol Tolerance: Very High (Over 15%)