A top-fermenting ale strain suitable for many types of ales of all strengths.
Ferments with a neutral yeast aroma to ensure the full character of the malts and
hops are prominent in each beer.
RECOMMENDED TEMPERATURE RANGE: 16 - 22°C
ATTENUATION: 77 - 82%
FLOCCULATION RATE: High
Hops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, and
mild spice. Esters will be nearly absent in normal strength beers fermented cool; below
Beers fermented with this strain will finish dry, and very light beers will not be thin or
watery. Acidity will be low, and mouth feel will be light and soft on the palate with a
smooth non astringent texture. As this strain is highly flocculent and resilient and not
prone to autolysis, it is excellent for cask or bottle conditioning.
HIGHER ALCOHOL BEERS:
Ester formation will be slightly elevated in higher alcohol beers. The character of the
esters will be pleasant with ripe apple and pear dominating, along with faint banana.
Beer will be dry, but a perception of malt sweetness will survive in the aftertaste along
with malt character and complexity. Alcohol should be warming, not hot.