A yeast with complex flavour profile which produces a spicy phenolic character with low ester production. Phenols tend to dominate most flavours and dissipates with age. Ferments fairly dry with a finish which compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produces a sharper finish. This strain may be a slow starting yeast with true top cropping characteristics. Flocculation is low, with yeast staying suspended with proteins in a well designed beer. Alcohol tolerance approximately 10-11% ABV. Flocculation - medium
Apparent attenuation 72-76%. (16-24°C)
Meant for the larger homebrewer or small micro brewery : sufficient for direct addition in up to 20 litres of wort : more then 3,5 times more yeast ! Long conservation possible : 6 months after production date. Instruction for making starters included.
Packed in the sterile smack-pack
Contains 125 ml, nutrition included.