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. - 65-68°F (18-20°C)
- Alcohol Tolerance - Medium-High