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.
*We receive weekly shipments direct from White Labs every Wednesday* **Back-orders placed by end of day Monday will be received on Friday**
Availability: Core Attenuation: 69 - 74% Flocculation: Medium to High Alcohol Tolerance: Medium - High (8 - 12%) Optimal Fermentation Temperature: 65 - 68°F