This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.

Specifications:

• Attenuation: 69 74%
• Flocculation: Med High
• Temp. Range: 65 68 F
• Alcohol Tolerance: Med High (8 12%)

Suggested Substitutions*:

• Imperial: A10 Darkness
• Wyeast: 1084 Irish Ale

*Suggested yeast substitutions may not be an exact replacement, but they will be a very close approximation.