A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts & hops are prominent in the beer.
- Yeast Classification: Saccharomyces Cerevisiae.
- Recommended Temperature Range: 16-22c.
- Killer Factor: Sensitive.
- Performance Characteristics: 5- High, 1- Low.
- Attenuation: 77-85%
- Flocculation Rate: 5
- Compaction: 5
- Dry Weight: 93-96%
- GMO Status: GMO Free.
Aroma Characteristics: Hops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, and mild spice. Esters will be nearly absent in normal strength beers fermented cool: below 20c.
Flavour/Mouthfeel: Beers fermented with this strain will finish dry, and very light beers will not be thin or watery. Acidity will be low, and mouthfeel will be light & soft on the palate with a smooth non astringent texture. As this strain is highly flocculent and resilient and not prone to autolysis, it is excellent for cask or bottle conditioning.
Higher Alcohol Beers: Ester formation will be slightly elevated in higher alcohol beers. The character of the esters will be pleasant with ripe apple & pear dominating, along with faint banana. Beer will be dry, but a perception of malt sweetness will survive in the aftertaste along with malt character and complexity. Alcohol should be warming, not hot.
Suitable For: IPA's, Porters & Russian Imperial Stouts.