A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
Origin: Flocculation: low Attenuation: 73-77% Temperature Range: 55-68° F (13-20° C) Alcohol Tolerance: approximately 11% ABV