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.
Type: Ale Yeast
Minimum Attenuation: 69%
Maximum Attenuation: 74%
Flocculation: Medium to High
Minimum Fermentation Temperature: 65°F (18°C)
Maximum Fermentation Temperature: 68°F (20°C)
Alcohol Tolerance: Medium - High
