Details
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.
Attenuation: 65-70%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
Alcohol Tolerance: Medium
Attenuation: 65-70%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
Alcohol Tolerance: Medium
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