This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Origin: Flocculation: Medium Attenuation: 71-75% Temperature Range: 62-72F, 16-22C Alcohol Tolerance: 12% ABV

Styles:    American Barleywine    Baltic Porter    Dry Stout    Foreign Extra Stout    Imperial IPA    Irish Red Ale    Oatmeal Stout    Other Smoked Beer    Robust Porter    Scottish Export 80/-    Scottish Heavy 70/-    Scottish Light 60/-    Spice, Herb, or Vegetable Beer    Strong Scotch Ale    Sweet Stout    Wood-Aged Beer