Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Type: Ale Yeast
Minimum Attenuation: 65%
Maximum Attenuation: 70%
Minimum Fermentation Temperature: 65°F (18°C)
Maximum Fermentation Temperature: 70°F (20°C)
Alcohol Tolerance: Medium