This is the yeast from one of the oldest Stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish Ales, Stouts, Porters, Browns, Reds and a very interesting Pale Ale.
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F (18-20°C)
Alcohol Tolerance: Medium-High