This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, slightly tart, fruity and well balanced. Beers will finish clean and neutral. Ferments well down to 64°F (18°C).

Origin: Flocculation: Medium Attenuation: 73-75% Temperature Range: 64-72 F, 18-22C Alcohol Tolerance: 10% ABV

Styles:    Blonde Ale    English Barleywine    Northern English Brown Ale    Robust Porter    Scottish Export 80/-    Scottish Heavy 70/-    Scottish Light 60/-