A full-bodied strain, finishing very malty with a complex flavor profile. This strain’s characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection.

Origin: Flocculation: high Attenuation: 67-71% Temperature Range: 62-72° F (16-22° C) Alcohol Tolerance: approximately 10% ABV

Styles:    Baltic Porter    Düsseldorf Altbier    Northern German Altbier    Southern English Brown    Sweet Stout