DetailsProbably the most well known strain for producing classic stouts, this is a popular choice for many dark beers and high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F.
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Ideal Temperature Range (°F) 62-72 Attenuation (%) 69-75 Flocculation Medium Alcohol Tolerance (%) 12% Profile Ale
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