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.
Attenuation:
69-74%

Flocculation:
Medium to High

Optimum Ferment Temp:
65-68F

Alcohol Tolerance:
Medium-High