From England, this yeast can ferment up to 25% alcohol when used correctly. It produces ester characters that increase with increasing gravity. Malt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation.
*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: 80 - 100% Flocculation: Medium Alcohol Tolerance: Very High (Over 15%) Optimal Fermentation Temperature: 65 - 69°F
