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
Alcohol Tolerance: Medium – High (8 – 12%)
Optimum Fermentation Temperature: 65.00-68.00